Stuffed Peppers
Try this Stuffed Peppers recipe.
Try this Stuffed Peppers recipe.
- 1 small yellow onion diced
- 3 garlic cloves minced
- 2 tbsp. olive oil
- 2 green onions sliced
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 1/2 jalapeno, minced
- 1/2 tsp. onion powder
- 6 medium sweet peppers (red yellow, or orange)
- 1 anaheim chile diced
- 2 links of aidell’s spicy mango with jalapeã±o sausag cubed (or 1/2 lb. ground beef)
- 1 tsp. kosher sea salt
- 1 c. fresh or frozen corn
- 14.5 ounce can diced tomatoes (i used fire roasted)
- 14.5 ounce can black beans drained and rinsed
- 1 1/2 c. cooked rice or quinoa
- 1 1/2 c. grated cheddar or colby jack cheese divided
- 2 tbsp. chopped cilantro or parsley
- Carbohydrate 1.58556666666667 g
- Cholesterol 0 mg
- Fat 9.01916666666667 g
- Fiber 0.229833337465922 g
- Protein 0.223733333333333 g
- Saturated Fat 1.248955 g
- Serving Size 1 1 Serving (22g)
- Sodium 0.901666666666667 mg
- Sugar 1.35573332920074 g
- Trans Fat 0.249251666666669 g
- Calories 86 calories
Step-by-step
- Preheat oven to 350 degrees.
- Cut off the tops of the peppers and remove the ribs and seeds, then rinse.
- Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave/oven safe dish with ½ cup water.
- Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
- In a large skillet set over medium heat, add the oil. When the oil is hot, saute the onion and peppers until soft.
- Add the garlic and cook until fragrant, about 1 minute.
- Cook the sausage or ground beef until browned.
- Season with salt, garlic powder, onion powder, ground black pepper.
- Add the corn, diced tomatoes and black beans and allow to cook for 3-4 minutes.
- Stir in the rice or quinoa, ½ cup of cheese and green onions.
- Fill the peppers with the hot mixture.
- Sprinkle the tops with the remaining cheese and bake for 20 minutes or until peppers are tender and cheese is browned.
- Sprinkle with fresh herbs, allow to cool for 5 minutes before serving.
My Weeknight Go-To: Stuffed Peppers
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending laundry pile, a quick, satisfying, and relatively healthy meal is a lifesaver. That's where these stuffed peppers come in. They're my weeknight warrior, a recipe that's flexible, flavorful, and surprisingly easy to make, even when time is tight.
The beauty of this dish lies in its adaptability. I often adjust the ingredients based on what’s on hand and what my family is craving. Sometimes I use ground turkey instead of sausage for a leaner option. Other times, I’ll throw in some zucchini or mushrooms for extra veggies. The base recipe, however, remains consistently satisfying. The combination of sweet peppers, savory sausage (or beef), and hearty rice or quinoa creates a perfect balance of flavors and textures. The cheese topping adds a delightful melt-in-your-mouth element that my kids adore. I usually opt for a milder cheese like cheddar or Monterey Jack, but pepper jack adds a fun kick for those who like a little heat.
Beyond the ease and flexibility, what really sets this recipe apart is its versatility. It’s a complete meal in one pan, minimizing cleanup – another huge win on busy weeknights. Plus, it’s a great way to sneak in extra vegetables, especially for picky eaters. The peppers are naturally sweet, making them a sneaky vehicle for healthy ingredients. My kids often don't even realize they're eating black beans and corn! I've even been known to add a handful of finely chopped spinach to the filling without any complaints.
Preparing this meal is almost meditative for me. The chopping, the sauteing, the careful stuffing of the peppers – it’s a rhythmic process that helps me unwind after a long day. It’s a chance to disconnect from the endless to-do list and connect with the simple pleasure of creating something nourishing and delicious for my family. The aroma of the cooking peppers and sausage fills the kitchen with warmth and comfort, a promise of a satisfying and stress-free dinner. And seeing my family’s happy faces as they devour these stuffed peppers is the ultimate reward.
Tips and Variations:
- Spice it up: Add a diced jalapeño or some chili flakes to the filling for a spicier kick.
- Make it vegetarian: Substitute the sausage with crumbled vegetarian sausage or lentils for a meat-free version.
- Get creative with the cheese: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or even a blend of cheeses.
- Add some herbs: Fresh herbs like cilantro, parsley, or oregano add a lovely fresh flavor to the dish.
- Make it ahead: You can assemble the stuffed peppers ahead of time and store them in the refrigerator until ready to bake.
This recipe truly is more than just a meal; it’s a small act of love and care, a testament to the fact that even amidst the chaos of daily life, we can still find time to create something beautiful and nourishing for ourselves and our loved ones. It’s a reminder that simple pleasures, like a comforting home-cooked meal, can be the most satisfying of all.
