Stuffed Bell Peppers Recipe: A Delicious and Nutritious Meal
Stuffed bell peppers are a classic dish that has been enjoyed by many for years. It’s a delicious and nutritious meal that’s perfect for any occasion. This recipe is easy to make and uses simple ingredients that can be found in any grocery store. The peppers are filled with a tasty mixture of ground beef, rice, and vegetables, making them a complete meal in one dish.
▢6 bell peppers, of roughly equal size
▢1-2 tablespoons olive oil
▢¾ lb. ground beef
▢½ lb. ground Italian sausage, spicy or mild
▢1 small yellow onion, diced
▢3 cloves garlic, minced
▢1 teaspoon Italian seasoning
▢2 tablespoons tomato paste
▢1 tablespoon brown sugar
▢14.5 oz. diced tomatoes, undrained
▢1 ½ cups marinara sauce, I love Rao’s
▢½ cup chicken broth
▢1 teaspoon Worcestershire sauce
▢1 teaspoon hot sauce
▢1.5 cups cooked rice
▢1 ½ cups cheddar cheese, shredded
- Preheat oven to 350 degrees. Add 1 ½ cups water to a 9×13-inch casserole dish. Cut the tops of each pepper and remove the seeds/membranes.
- Place the whole pepper top-side-down on the baking sheet. Cover with foil and bake for 20 minutes.
- Remove water from the casserole dish once finished and set the peppers aside.
- While the peppers steam, prepare the filling.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef and sausage and season it with salt and pepper.
- Cook and crumble it for 3 minutes. Add the onions and cook for 5 more minutes, or until the meat is brown and cooked through. Drain grease.
- Reduce heat to medium and add garlic and Italian seasoning.
- Add the tomato paste and brown sugar and stir to combine.
- Add the diced tomatoes, marinara sauce, chicken broth, Worcestershire sauce, and hot sauce.
- Bring to a boil, then reduce to a simmer. Let it bubble gently and reduce/concentrate for 15 minutes or until little excess liquid remains. Stir in the cooked rice and heat through for 1-2 minutes. Remove from heat.
- Fill each pepper with an even amount of filling and place in the casserole dish. Cover and bake for 20 minutes.
- Remove cover and top with cheese. (If there is any excess space around the edges of the pepper,
- I like to push cheese down into those spaces.) Bake for 10 more minutes, or until the cheese is melted and the peppers are tender. Serve!
➔ Nutrition Information:
Each stuffed bell pepper contains approximately 350-400 calories, depending on the type of meat and cheese used. It is also high in protein, fiber, vitamins A and C, and other essential nutrients. If you are looking to reduce the calorie count, you can use ground turkey or chicken instead of beef and reduce the amount of cheese used.
1- You can use any type of rice or quinoa in this recipe. Brown rice and quinoa are both great options as they are high in fiber and nutrients.
2- Feel free to experiment with different spices and herbs to add more flavor to the dish. For example, you can add some chili powder, oregano, or thyme to the meat mixture.
3- If you are vegetarian or vegan, you can replace the meat with tofu, tempeh, or beans.
4- You can also use vegan cheese or nutritional yeast instead of regular cheese.
5- Leftover stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months.
6-You can serve the stuffed bell peppers with a side salad or some crusty bread to make it a complete meal.
Stuffed Bell Peppers are a tasty and nutritious meal that is easy to make and perfect for any occasion. With this recipe, you can use up any leftover rice or quinoa and create a delicious and satisfying dish that the whole family will love. Plus, with the notes and tips we have provided, you can customize the recipe to your liking and make it even more flavorful and healthy. Give it a try and enjoy a wholesome and delicious meal tonight!
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