This dish checks all the boxes—nutritious, delicious, and just so happens to look like a rainbow on your plate. Stuffed peppers wrap your favorite ingredients in a neat, edible package. Plus, they’re super easy to pull together on a busy weeknight. Let’s jump in.
Ingredients:
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup cooked rice or quinoa
- 1 pound ground beef
- 1 cup of tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning or a mix of dried herbs
- 1 cup shredded cheese (mozzarella or cheddar)
- Optional additions: mushrooms, corn, diced tomatoes, zucchini, or black beans
Instructions:
- Preheat your oven to 375°F.
- Wash peppers, remove tops, seeds, and membranes. In a skillet, heat olive oil over medium heat.
- Sauté onions and garlic until translucent. Add ground meat or substitute, cooking until browned. Include any optional vegetables, cooking until soft.
- Mix in cooked rice or quinoa, tomato sauce, salt, pepper, and herbs until combined and heated.
- Spoon the filling into each pepper and place them upright in a baking dish.
- Cover with foil and bake for 30 minutes. Remove foil, top with cheese, and bake for another 10-15 minutes.
- Let cool slightly before serving.
