Keeping in line with the whole healthy January theme we’ve got going on around here, I’ve got another beauty for you.
Stuffed bell peppers have a bit of an old fashioned nod to them, don’t you think? They don’t ring in as the most current of recipes but they have had some serious staying power lasting through the years. Rightfully so as these puppies are tasty.
I’m not sure what your grandma or mom stuffed theirs with, but these are stuffed with nothing but goodness. And so versatile! I’ve made them a few times now (taste testing, people!) and they’ve seen different combos of lean ground beef, brown rice, black beans, tomatoes, zucchini, fire roasted corn, and spices. Your options are endless.
All of the above scooped up in a roasted green pepper shell and baked in a marinara sauce all topped with shredded sharp cheddar cheese? Come on. You just don’t get much better than that.
These are your answer as to what to make when it’s sleeting ice outside and you want some serious comfort for your family but you still want to be able to squeeze into your jeans. Ok wait, let’s be honest. Leggings. Black leggings. Because we’ve reached the month where if I put on actual real pants B asks me where I am going.
I know, I know. January is rough my friends. But these stuffed bell peppers help. I promise!
- 4 green bell peppers, sliced in half vertically and seeds and membranes removed
- olive oil
- salt & pepper
- 1 lbs lean ground beef
- 1 package taco seasoning
- 2 tsp chili powder
- 1/2 tsp garlic salt
- 1/2 cup water
- 1 28 ounce can tomato sauce, divided
- 1 14 ounce can diced tomatoes, drained
- 1 cup cooked rice (I used Trader Joes microwaved brown rice - life changing)
- shredded sharp cheddar and mozzarella, for topping
- freshly chopped cilantro, for topping
- Preheat your oven to 425 degrees.
- Rub your peppers with olive oil, salt, and pepper. Roast on a sheet in the hot oven for 10 minutes or so. Flip peppers and roast another 5 minutes or so, until slightly charred and soft.
- Meanwhile, heat a pot over medium heat. Add a tsp or so of olive oil and brown meat. Drain excess fat and stir in seasonings, chili pepper, garlic salt, water, half of the tomato sauce, diced tomatoes, and brown rice. Season with salt & pepper and let simmer while peppers are roasting.
- Once the peppers are done remove from the oven and drain any excess liquid. Turn the oven down to 350.
- Prepare a large baking dish by pouring the remaining tomato sauce along the bottom, spreading evenly with a spoon. Place the peppers in the dish on top of the sauce, 'boat' side up.
- Spoon the simmering meat/veggie mixture evenly among the peppers and top with the cheeses. Cover with foil and bake 25 minutes or so, until warmed and bubbling.
- Garnish with cilantro and serve immediately.
- *feel free to swap out the brown rice for black beans. Add in a diced zucchini or fire roasted corn. Keep it vegetarian and leave out the meat and go heavier on the beans and rice. Anything goes!
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I haven’t made stuffed peppers in ages – they were one of Tony’s favorites – need to fix that soon! Stay warm today!
Biz recently posted…Skinny Pork and Apple Breakfast Sausage