Stuffed Bell Peppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 bell peppers, any color
4 tbsp olive oil, plus more for drizzling
8 oz. lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 c. cooked long grain and wild rice
1 1/2 c. grated pepper jack cheese
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Directions: |
Directions:Preheat oven to 350 degrees.
Cut the tops off of the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tbsp. of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps until the meat is cooked through and beginning to brown, 8-10 minutes. Remove to a paper towel-lined plate to get rid of the fat. Wipe out the skillet and add the remaining 2 tbsp. of olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes ad season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount to water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15-20 minutes. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: I use 2 of each type of bell pepper to add color (green, red, yellow).
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