Vegetable & Beef Stuffed Red Peppers
I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo.
I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo.
- 1/4 teaspoon salt
- 1 medium onion finely chopped
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 1 medium zucchini chopped
- 1 can (8 ounces) tomato sauce
- 1 pound lean ground beef (90% lean)
- 1/2 cup shredded part-skim mozzarella cheese
- 2 cups coarsely chopped fresh spinach
- 6 medium sweet red peppers
- 1 medium yellow summer squash chopped
- 1/3 cup finely chopped green pepper
- 1 cup ready-to-serve long grain and wild rice
- 3 slices reduced-fat provolone cheese, halved
- Carbohydrate 10.0290792777778 g
- Cholesterol 49.1391734166667 mg
- Fat 8.60708172246345 g
- Fiber 3.26071434463528 g
- Protein 17.2160848333333 g
- Saturated Fat 3.2058713180222 g
- Serving Size 1 1 servings. (263g)
- Sodium 58.9283662555604 mg
- Sugar 6.7683649331425 g
- Trans Fat 1.22490568997875 g
- Calories 188 calories
Step-by-step
- Preheat oven to 350 degrees.
- Cut and discard tops from red peppers; remove seeds.
- In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water.
- In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings.
- In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes.
- Add spinach and garlic; cook and stir until wilted, 1 minute.
- Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt.
- Place red peppers in a greased 8-in. square baking dish.
- Fill with meat mixture.
- Bake, covered, until peppers are tender, 35-40 minutes.
- Top with provolone cheese; bake, uncovered, until cheese is melted, 5 minutes.
My Favorite Stuffed Pepper Recipe: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But let me tell you, this stuffed pepper recipe is my absolute lifesaver. It's not only incredibly flavorful and satisfying, but it's also surprisingly easy to make, even on a chaotic weeknight.
What I love most about this dish is its versatility. It's easily adaptable to whatever vegetables I have on hand. One week, it might be zucchini and yellow squash, the next it could be bell peppers and mushrooms. My kids, who are notoriously picky eaters, absolutely devour these stuffed peppers. The combination of tender beef, savory rice, and sweet, juicy peppers is a winner in our household. And the best part? It's a one-pan meal, which means less cleanup – a huge bonus after a long day at the office!
I've experimented with different variations of this recipe over the years. I've tried adding different types of cheese, swapping out the rice for quinoa or barley, and even using ground turkey or chicken instead of beef. Each time, it's been a success. I even found that using pre-chopped vegetables from the grocery store saves me precious time, without compromising on the taste. That's what I love about cooking - the freedom to experiment and create your perfect meal.
Beyond its ease and adaptability, this stuffed pepper recipe also provides a balanced and nutritious meal. The peppers are packed with vitamins and antioxidants, the beef provides protein, and the rice offers a good source of carbohydrates. It’s a complete meal that keeps us full and energized throughout the afternoon. You can also easily adjust the portion sizes to suit individual needs and appetites.
This recipe isn't just for weeknights. It's also perfect for a casual weekend lunch or a relaxed dinner party. It’s the kind of dish that always impresses, whether you're serving it to your family or guests. And honestly, who doesn’t love a warm, comforting meal that requires minimal effort?
I always prepare a large batch, enough for leftovers throughout the week. This helps me stay organized, and it also means that I don't have to spend time cooking every day. Plus, the flavors seem to get even better after a day or two in the fridge, meaning even my lunch the next day is delicious. That's truly the hallmark of a great recipe in my book.
So, if you're looking for a healthy, delicious, and easy-to-make weeknight meal, I highly recommend you give this stuffed pepper recipe a try. I promise you won't be disappointed. It's become a staple in our household, and I’m confident it will become one of your family's favorites too. It’s more than just a meal; it's a testament to the joy of home-cooked food and the convenience of a one-pan wonder. Give it a shot, and let me know what you think!
