I love stuffed bell peppers. My family enjoys them too. I make them often for holidays and gatherings. But, I always notice that very few of my family members would eat the whole pepper. I’d see empty pepper shells on almost every plate. After I’d parboiled and seasoned the peppers for these ingrates!! Who am I kidding? I don’t eat the dang pepper either. That’s why this recipe is ideal my crew and me!
All the elements you love about stuffed peppers without having to waste peppers! Genius, right?! Feel free to use ground beef if you prefer. And you can switch the cheese up to your liking as well. Wild rice works too. You can even omit the rice all together if you’re watching your carbs. Unstuffed Bell Peppers are a wonderful midweek meal. Great for meal prepping too. Try it.
Love,
B.Coop
- 1 lb ground turkey or beef
- 1 diced bell pepper
- 1 diced onion
- 1 T minced garlic
- 14.5 oz can petite diced tomatoes
- 1 cup cooked rice
- 1/2 cup shredded parmesan
- 1/2 cup cheddar cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
- Preheat oven to 350 degrees F
- Brown meat in an oven safe skillet and drain excess fat
- Add in bell peppers and onions and saute for 5 mins or until tender and brown
- Add garlic
- Pour in tomatoes; do not drain
- Add in spices
- Lower heat, cover, and simmer for 10 mins
- Add in rice
- Taste and adjust seasoning
- Stir in the parmesan cheese
- Sprinkle cheddar cheese on top
- Bake, uncovered, until cheese melts
- Garnish with green onions
- Enjoy!
- If you don't have an oven safe skillet, just cook everything in a pan and transfer it to a baking dish.
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