Stuffed Bell Peppers
A quick way to use up bell peppers is to stuff them. Fill them up with any combination of meat, rice, beans, veggies, and cheese that you like.
For Southwestern stuffed peppers, use ground beef, black beans, corn and taco seasoning.
For Italian stuffed peppers, use ground beef, tomatoes, garlic, basil and mozzerella.
For Breakfast stuffed peppers, use ground pork, eggs, veggies, onion, and top with crumbled bacon and cheese. You can even prep these the night before and throw them in the oven in the morning.
If you find your stuffing is getting too dry, try using a mixture of half ground beef and half ground pork.
Ree Drummond's Stuffed Bell Peppers
- 6 bell peppers, any color
- 4 Tbsp olive oil, more for drizzling
- 8 oz lean ground beef
- salt and pepper
- 1 onion finely diced
- 2 cloves garlic chopped
- 1 medium zucchini finely diced
- 4 tomatoes roma or similar size
- red pepper flakes optional
- 1 cup cooked rice
- 1-1/2 cups grated cheese
Preheat the oven to 350F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.