Stuffed Bell Peppers
A delicious family-friendly dish featuring bell peppers filled with savory ground beef, mushrooms, corn, and topped with melted cheese. Perfect for meal prep and high in protein!
Ingredients
For the filling
- 1 lb Ground beef Provides protein and a rich, savory flavor.
- 1 cup Mushrooms, chopped Adds earthiness and moisture to the filling.
- 1 cup Corn Brings sweetness and texture contrast.
- 1 stalk Celery, chopped Offers a fresh crunch.
- 1 large Onion, chopped Enhances the overall savory profile.
- 3 cloves Garlic, minced Infuses the dish with a delightful aroma.
- 1 can Petite diced tomatoes Provides tanginess and juiciness.
- 2 tbsp Tomato paste Intensifies the tomato flavor.
- 1 tbsp Basil, dried Adds warmth and complexity.
- 1 tsp Oregano, dried Adds additional flavor.
- 1/2 tsp Red pepper flakes Adds a touch of heat.
- 1 tsp Kosher salt Essential for seasoning.
- 1 tsp Black pepper, freshly ground Essential for seasoning.
- 2 cups Cooked long grain white rice Filling base that soaks up flavor.
- 1/4 cup Italian parsley, chopped Finishing touch for freshness.
For assembly
- 4 large Bell peppers The star vessel showcasing the filling.
- 1 cup Fontina or Monterey Jack cheese, shredded Melts beautifully, adding creaminess.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by slicing the tops off and removing the seeds. Set aside.
- In a large pan, sauté chopped onions, minced garlic, and thinly chopped celery over medium heat until softened, about 5 minutes.
- Add chopped mushrooms and corn; cook for another 5 minutes until mushrooms are tender.
Cooking
- Add the ground beef to the pan and cook until browned, about 7-10 minutes. Drain excess fat.
- Stir in the petite diced tomatoes, tomato paste, cooked rice, basil, oregano, red pepper flakes, salt, and pepper. Mix well.
- Stuff each bell pepper with the filling mixture, pressing down gently.
- Place the stuffed peppers upright in a baking dish; pour a little water into the bottom.
- Cover with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top, and bake for another 10-15 minutes until the cheese is bubbly and golden.
Serving
- Remove from the oven and let cool for a few minutes.
- Garnish with chopped Italian parsley and serve warm.
Notes
For best results, use a variety of bell pepper colors and don’t overcook the beef. Ensure to add steaming water while baking for tender peppers.