🫑🧀 Stuffed Bell Peppers (Serves 2)
📝 Ingredients:
For the Peppers:
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2 large bell peppers (any color), halved lengthwise or whole with tops removed and seeds cleaned out
For the Filling:
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½ lb (225g) ground beef, turkey, or plant-based meat
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½ cup cooked rice (white, brown, or cauliflower rice)
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¼ cup onion, finely chopped
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1 clove garlic, minced
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½ cup diced tomatoes (canned or fresh)
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1 tbsp tomato paste (optional, for richness)
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½ tsp Italian seasoning or oregano
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Salt and pepper, to taste
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½ cup shredded cheese (cheddar, mozzarella, or a blend), plus extra for topping
Optional Toppings:
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Extra herbs (parsley, basil)
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A spoonful of sour cream or hot sauce
👨🍳 Instructions:
1. Preheat Oven:
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Set to 375°F (190°C).
2. Prep the Peppers:
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Slice peppers in half lengthwise (or remove tops if stuffing whole).
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Remove seeds and membranes.
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Place in a baking dish with a splash of water (about ¼ cup), cover with foil, and pre-bake for 10 minutes to soften slightly.
3. Make the Filling:
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In a skillet, cook onion in a little oil until soft (2–3 minutes).
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Add garlic and ground meat; cook until browned.
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Stir in tomatoes, tomato paste, seasoning, salt, and pepper.
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Let simmer 5 minutes, then stir in cooked rice and cheese.
4. Stuff the Peppers:
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Remove pre-baked peppers from oven and drain any excess water.
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Spoon filling into each pepper half, pressing down slightly to fill completely.
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Top with extra shredded cheese.
5. Bake:
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Cover with foil and bake for 20 minutes.
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Uncover and bake another 10 minutes until cheese is bubbly and golden.
✅ Serve With:
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A simple green salad
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Garlic bread or crusty rolls
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Roasted veggies
🔄 Variations:
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Add black beans or corn for a Southwest twist
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Use quinoa instead of rice for extra protein
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Swap tomato sauce for salsa for a spicy version
Want a vegetarian, low-carb, or make-ahead freezer version? Let me know!
