Stuffed Peppers

Stuffed Peppers.  Does anyone else get excited for these guys?  I do.  And maybe because I feel like I'm eating more like an adult when I make these, or maybe it's because they are just easy to make ... or, maybe I'm just quirky like that.

Either way you slice it, stuffed peppers are so easy and there are so many ways you can create different flavors and new ways to shake it up!

Fall is coming, so I'm here to help start the fall comfort food explosion.  That's right .... I want hearty, home-cooked, delicious meals that fill your belly on a chilly Fall evening.  So prepare yourselves.  The recipes are coming.

Let's dig into stuffed peppers!

What you'll need:

• Your choice of bell peppers.  Find sturdy ones - any color you like.  The yellow, red and orange are sweeter. 
• 1 pound ground beef, (or sub ground turkey)
• 1 cup white rice
• 1 can diced tomatoes 
• 1 white onion, finely chopped 
• fresh garlic
• shredded mozzarella cheese 

Start by sautéing your finely chopped white onion and garlic in a little oil in your skillet.  Add salt and pepper to taste. 

 

Now you need to add your ground beef.  Mix it into your onions and garlic and cook until browned. 

Next up ... your tomatoes.  I prefer this brand over any other, but it's simply my personal choice.  I like this one too because you can find spicy if that's what your heart desires, or in my case, flavored with basil, garlic and oregano.  

I prefer to use Minute Rice and cook this quickly in the microwave.  Once that is prepared - add it in with your tomatoes:

Now you can get a little crazy here.  Add in some spices if you choose.  I add my favorite hot sauce to give it a kick, along with some crushed red peppers.  You can add Italian Seasoning, Onion Powder, parsley, etc.  The sky is the limit with flavors here!   Mix all together.  

To prepare your bell peppers:

Simply cut off the tops.  Scrape with a spoon and remove the inner seeds and any excess lining from the pepper.  If your peppers don't stand up - a quick tip: just slice a tiny slice off the bottom to make it sit flat.  

Once ready, place them in your casserole dish.  Preheat your oven to 400 degrees.

Pile in your filling - all the way to the top - don't be shy! 

Next, top with the shredded mozzarella cheese.  Cover with aluminum foil and bake at 400 degrees for 20 minutes.  

At the end of 20 minutes, remove the foil and bake an additional 5-10 minutes to get a golden brown top to your cheese. 

Allow to cool for 5 minutes and serve.  

This is a great make-ahead meal!  

Prepare your filling and once cooled to room temperature, place in the fridge until you are ready to cook your stuffed peppers.  Then assemble and bake for a SUPER EASY weeknight dinner.

Making these with the kids?  Leave out the spice.  They love the sweet taste from the peppers.  

Enjoy!  

Cheers!