Stuffed bell peppers were a staple when I was growing up, and I don’t know if it was the taste or the colorful assortment of reds, greens and yellows that kept me coming to the dinner table with the speed of a ravenous cheetah. The idea of eating an entire bell pepper may put some people off, but I assure you once you try this recipe, you’ll be coming back for more as well. Stuffed bell peppers are so versatile since you get to eat the whole thing, but whatever you’d like into it or follow our easy-to-follow recipe below. For more great recipes and fitness routines or tips, head over to BalanceKG, where we have all the information you need to live a happier and healthier life.
Make sure to cook your beef before adding it to the bell peppers!
Stuffed Bell Peppers Ingredients
- Ground Beef – 1 pound 90% lean cooked
- Mushrooms – 4 chopped
- Corn – 1 1/2 cups
- Celery – 2 chopped
- Onion – 1 diced
- Garlic – 2 cloves minced
- Tomatoes – 2 15 oz cans diced
- Tomato Paste – 2 tbsp
- Basil – 2 tbsp
- Oregano – 1 tbsp
- Red Pepper – 1/2 tsp dried
- Rice – 1 1/2 cups cooked
- Parsely – 1/4 cup chopped
- Bell Peppers – your choice of colors
- Cheese – 1 cup shredded of your choice
- Salt – to taste
- Pepper – to taste
Directions
- Preheat oven to 350 degrees
- Brown the beef in a pan on medium-high heat until cooked through.
- Add the mushrooms, corn, chopped celery, diced onions and minced garlic
- Cook until the vegetables are softened
- Mix in the diced tomatoes, tomato paste, basil, oregano and red pepper
- Salt and pepper to taste
- Cook for 15 to 20 minutes
- Stir in the cooked rice and chopped parsley.
- Cook for an additional 5 minutes to warm the rice
- Remove the tops of the bell peppers and clean out the insides
- Sprinkle the inside of the peppers with salt and pepper
- Place the bell peppers in a dish with 1/4 cup of water and cover. Microwave for 5 minutes
- Place the bell peppers in a baking dish and fill them with the beef and rice mixture
- Sprinkle with cheese and bake for approximately 20 minutes
