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STUFFED BELL PEPPER

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stuffed bell pepper


There’s nothing quite like a delicious stuffed bell pepper with that meat and rice and cheese inside. It’s so good! Everyone has a little bit different of a way of making theirs, and today I’m going to show you how to make mine.

Start by preheating an oven to 350 degrees Fahrenheit and lightly grease a 9×13 pan. Then you’ll need 6 bell peppers, and I like to choose ones that can stand up on their own, and you can use all the same color or all different colors. Whatever works for you.

Then you’ll just want to slice off the tops and remove all of the seeds from the inside. Then you’ll be left with a little bowl. Set those aside and let’s head on over to the stove and cook up some ground beef. Add 3/4 – 1 pound of lean ground beef into a large skillet over medium-high heat and also add in 1 diced onion, and we’ll saute this all together until the ground beef is browned.

It’ll take about 5 – 7 minutes to brown the beef and get those onions to start to turn translucent. Don’t worry about cooking the beef all the way through because this is going to finish baking in the oven. Then add in 3 cloves of minced garlic and let this sauté for about 1 minute.

Now I’m using a lean ground beef so there’s no need to drain this, but if you aren’t, then you’ll need to drain off any excess fats or liquids. Then we’re going to remove this from the heat and pour in 1 drained 15 ounces can of diced tomatoes, 1 cup of cooked white rice, and that can be leftover rice or you can cook it up while you’re cooking your ground beef. You can also just use minute rice, it really doesn’t matter.

Then we’ll add in 1 cup of frozen corn. It’s kind of stuck to the bowl a little bit there. 1 tablespoon of Worcestershire sauce, 1 1/2 teaspoons of salt, 1/2 teaspoon of black pepper, and finally 1 cup of shredded pepper jack cheese. Stir this all together.

This will be our stuffing for our bell peppers. Next, place our bell peppers into our prepared 9×13 pan. This is where it really helps if they can stand up on their own, so make sure you look for those flat bottom bell peppers.

Then we’ll take spoonfuls of our stuffing and stuff each bell pepper full. I like to stuff each bell pepper as full as I possibly can. Then we’re going to take some more pepper jack cheese and sprinkle it right on top of each bell pepper. Depending on the size of your bell peppers you may or may not end up with a little bit of extra filling. The good news is that filling is pretty tasty on its own.

Next, we’re going to bake this in the 350-degree oven for about 30 minutes. The cheese will be all bubbly and browned and the bell peppers will be softened and you are ready to eat!

INGREDIENTS:

  • 2 medium bell peppers
  • 1 olive oil
  • 1 garlic
  • 1/4 medium yellow onion
  • 5 oz ground lean beef
  • salt and black pepper
  • 1 tbsp parsley
  • 4 oz brown rice cooked
  • 3 oz tomato sauce
  • 2 oz diced tomatoes
  • 1/2 tsp Italian seasoning
  • 1 oz grated low-fat mozzarella

stuffed bell pepper

INSTRUCTIONS:

1 ) Start by cooking rice according to package instructions.

2 ) Preheat oven to 350, trim about 1/4-inch from tops of bell peppers, and then remove stems, ribs and seeds. Fill a baking dish with about 1/2-inch of water.

3 ) Place peppers upside down in the water, cover with foil, and bake for 15 minutes.

4 ) Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat. Add onion and saute for 3 – 4 minutes. Move onions to one far side of the skillet. Add beef, season with salt and pepper then let sear until browned on the bottom, about 3 minutes.

5 ) Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through, about 1 minute longer. Remove from heat, drain off excess fat.

6 ) Stir in tomatoes, tomato sauce, cooked rice, parsley, Italian seasoning, and season with salt and pepper to taste.

7 ) Turn peppers upright, sprinkle inside peppers lightly with salt and fill with beef filling. sprinkle with cheese .

8 ) Cover with foil and continue to bake 15 minutes. Sprinkle with parsley and serve warm.