Description
Discover how to make delicious stuffed bell peppers with rice and veggies. This easy recipe is packed with flavor and perfect for a healthy meal option.
Ingredients
- 6 bell peppers (8 if needed)
- 45 ml vegetable oil, divided
- 225 g lean ground beef
- Salt and pepper, to taste
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 large zucchini, diced
- 4 roma tomatoes, diced
- 240 ml cooked rice (mix of white and brown is fine)
- 475 ml shredded mozzarella cheese, divided
Instructions
- Slice off the tops of the bell peppers. Remove and discard the stems, then finely chop the tops and set them aside. Clear out the seeds and as much of the interior membrane as possible. Place the peppers in a zip-top bag and store them in the fridge.
- In a large frying pan, warm up 30 ml of the vegetable oil over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking it into pieces, until fully cooked. Transfer to a plate.
- Pour the remaining 15 ml of vegetable oil into the pan. Add the chopped onion and pepper tops, cooking until they start to become tender, about 3 to 4 minutes. Incorporate the garlic and diced zucchini, cooking for another minute. Add the roma tomatoes and season with additional salt and pepper. Cook until thoroughly heated, then mix in the beef and rice. Adjust the seasoning if needed. Fold in 360 ml of the mozzarella cheese. Let the mixture cool and store it in an airtight container in the fridge. Keep the leftover cheese in a separate small container in the fridge. (All ingredients can be refrigerated for up to 3 days.)
- When ready to prepare the meal, set the oven to 350°F for preheating.
- Arrange the peppers, cut-side up, in a baking dish just large enough to keep them upright. Stuff the peppers with the rice mixture and sprinkle each with the remaining 115 ml of cheese. Pour a little water into the base of the baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake until the peppers are tender and the cheese has melted and browned slightly, an additional 15 to 20 minutes. Serve while hot!
Notes
- Use a combination of white and brown rice for a healthier twist.
- Enhance the filling with extra veggies like mushrooms or spinach for added flavor and nutrition.
- Ensure to remove the inner membrane of the bell peppers for a better texture.
