Recipes + Tips
Italian Stuffed Peppers
This recipe is straight forward and delicious! Bell peppers take me back to my childhood days! What I love about this recipe is the simplicity of the ingredients. Being that it is summer, our garden is brimming with fresh veggies, including bell peppers and tomatoes. This is a delicious way to use the fresh ingredients of the season!
1 lb. Ground Beef
4 green bell peppers
1 tbs. olive oil
1 small onion, diced
1 tomado, diced
2 cloves garlic, minced
1/2 tsp. sea salt
1/2 tsp. black pepper
3 tsp. Italian seasoning, blend
1/2 cup cooked brown rice (or white rice, wild rice, quinoa)
1/2 cup shredded mozzarella cheese (reserve 2 tbs. for topping)
1/4 cup grated parmesan cheese (reserve 2 tbs. for topping)
Preheat Oven to 350. In a large skillet over medium heat brown meat, drain any excess fat and remove. Add oil to the pan and add in onions. sprinkle with a little salt and pepper and sauce onions until softened. Add in diced tomato, salt pepper and italian seasoning and rice and mix together until warmed through. Remove from heat and add in mozzarella and parmesan cheese (be sure to reserve portions to sprinkle on top).
To prepare the peppers, cut a hole in the top of the pepper, around the stem, remove the stem and the seeds, being careful not to break the pepper in half. you want an opening big enough to fit a spoon in, but not so big that it will fall apart when baking.
Add peppers to a glass dish and stuff with the meat and cheese mixture. Sprinkle remaining cheese on top. Drizzle with a little bit of olive oil and bake for 20 minutes or until peppers are softened.