Classic stuffed peppers bring out unique flavour profile of each ingredients. Its simplicity and versatility makes it an easy to-go dish that’s hassle-free! If you’ve never tried this recipe before, you’re in for a treat – give this a try tonight.
Without further ado….healthy, delicious and simple
Prepping the ingredients!
|Lean ground beef||1 pound (454 grams)|
|Cooked long grain and wild rice||1 cup||Washed and cooked|
|Monterrey Jack cheese||1.5 cup||Grated|
|Bell Peppers||6||Washed, top removed, and seeded|
|Roma tomatoes||4||Seeded and finely chopped|
|Onion||1 small onion||Finely diced|
|Peppercorn/ground black peppers||sprinkle||Adjust according to preference|
|Salt||sprinkle||Adjust according to preference|
|Zucchini||1||Washed and finely diced|
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside.
- Scoop out all the seeds and the membrane. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large pan over medium-high heat. Add the ground beef and season with salt and pepper. Break up the lumps and cook until just beginning to brown. This takes about 8 to 10 minutes. Transfer to a paper towel-lined plate to get rid of the fat.
- Wipe out the pan or skillet and add 2 tablespoons olive oil. Add onions and chopped peppers and cook until beginning to soften for 3 to 4 minutes. Add garlic and zucchini and cook for another minute. Add tomatoes and season with salt. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with some olive oil. Cover with foil and bake for 30 minutes. Uncover and bake for another 15-20 minutes until the peppers are soft and the cheese is slightly browned and melted.
Often simplicity is the key to success. What filling do you love in your peppers?