Stuffed Bell Peppers Recipe
I use red, orange and yellow bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beef, mushrooms and top with a little cheese for a good healthy dose of Vitamin C, protein, and carbs at the same time.
I use red, orange and yellow bell peppers to cover all the colors of the rainbow, and stuff them with lean ground beef, mushrooms and top with a little cheese for a good healthy dose of Vitamin C, protein, and carbs at the same time.
- 1/2 teaspoon red pepper flakes
- 1 tablespoon oregano
- 2 cloves garlic (minced)
- 6 bell peppers
- 1 medium onion (chopped)
- kosher salt and freshly ground black pepper to ta
- 1 pound lean ground beef (90% lean)
- 2 tablespoons basil
- 1/4 cup chopped italian parsley
- 1 1/2 cups cooked long grain rice
- 4 mushrooms (chopped)
- 3 ears of fresh corn kernals (or 1 1/2 cups frozen corn)
- 2 ribs of celery (chopped thinly)
- 2 14.5 ounce cans petite diced tomatoes with juic
- 2 tablespoons concentrated tomato paste
- 1 cup shredded fontina cheese or monterey jack cheese
- Carbohydrate 139.123329377103 g
- Cholesterol 294.8350405 mg
- Fat 47.8042613753464 g
- Fiber 16.0517004039464 g
- Protein 107.362504625504 g
- Saturated Fat 19.1686386246832 g
- Serving Size 1 1 recipe (1628g)
- Sodium 328.898839200672 mg
- Sugar 123.071628973157 g
- Trans Fat 6.139153631558 g
- Calories 1427 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through.
- Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened.
- Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes.
- Season with kosher salt and ground pepper to taste and cook for 15-20 minutes.
- Stir in cooked rice and chopped parsley and cook for another 5 minutes or until the rice is warmed through.
- Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse.
- Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water.
- Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
- Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture.
- Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned.
- Serve hot.
A Housewife's Delight: Stuffed Bell Peppers
As a busy housewife, I'm always on the lookout for recipes that are both delicious and easy to make. This stuffed bell pepper recipe has become a family favorite, and for good reason! It's packed with flavor, vibrant in color, and surprisingly simple to put together. The best part? It's a one-pan wonder, minimizing cleanup time – a huge plus in my book.
The beauty of this recipe lies in its versatility. I love using a mix of red, orange, and yellow bell peppers for a beautiful presentation and a boost of vitamins. Feel free to experiment with different types of ground meat, too. Turkey or even a vegetarian alternative would work wonderfully. The filling is a hearty mix of ground beef (I prefer 90% lean for a healthier option), mushrooms, corn, and a blend of herbs and spices that create a rich, savory flavor profile. I always add a touch of red pepper flakes for a subtle kick, but you can adjust the amount to your liking.
The process itself is quite straightforward. First, I brown the ground beef and sauté the vegetables until tender. Then, I stir in the diced tomatoes, tomato paste, and a medley of herbs – basil and oregano are my go-to choices. A little kosher salt and freshly ground black pepper season everything perfectly. Once the filling is ready, I prep the bell peppers. I carefully cut off the tops, remove the seeds and membranes, and give them a quick microwave steam to soften them up. This prevents them from getting tough during baking. Then, it's just a matter of filling the peppers with the savory mixture, topping them with cheese (I love using fontina or Monterey Jack), and baking until they're tender and the cheese is beautifully browned and bubbly. The aroma alone is enough to make your mouth water!
This dish is a complete meal in itself. It’s a perfect weeknight dinner, but it also holds up well for entertaining. I’ve served it at family gatherings, potlucks, and even impromptu dinner parties, and it's always a hit. The vibrant colors and delicious flavors make it a visually appealing and satisfying meal for everyone. It's also a great way to sneak in some extra vegetables, especially for picky eaters who might otherwise avoid bell peppers. The combination of the sweet peppers, savory meat, and the creamy cheese is irresistible, making it a crowd-pleaser for both adults and children.
Beyond the ease of preparation and the delightful flavors, this stuffed bell pepper recipe also offers great flexibility. You can adjust the ingredients according to your preferences and what you have on hand. Leftover rice works perfectly, saving you time and effort. Feel free to experiment with other vegetables, such as zucchini or eggplant. You can also add beans or lentils for extra protein and fiber. The possibilities are truly endless.
This recipe is more than just a meal; it's a testament to the joy of cooking and sharing a delicious, homemade meal with loved ones. It's a simple recipe, yet it produces extraordinary results, reminding me why I love spending time in the kitchen. The feeling of satisfaction that comes from creating something tasty and nourishing for my family is simply unmatched. The happy faces around the dinner table after a satisfying meal of my homemade stuffed bell peppers is the best reward a housewife could ask for. So, give this recipe a try, and I'm confident it will become a new staple in your kitchen too.
