Stuffed Bell Peppers
Ingredients
The filling
-
½
pound
lean ground beef (90% lean)
-
4
pieces
mushrooms, chopped
-
3
ears
fresh corn kernels or 1 ½ cups frozen corn
-
2
ribs
celery, chopped thinly
-
1
medium
onion, chopped
-
2
cloves
garlic, minced
-
2
cans
petite diced tomatoes with juice (14.5 ounces each)
-
2
tablespoons
concentrated tomato paste
-
2
tablespoons
basil
-
1
tablespoon
oregano
-
½
teaspoon
red pepper flakes
-
to taste
kosher salt and freshly ground black pepper
-
1 ½
cups
cooked long grain rice
-
¼
cup
chopped Italian parsley
The peppers
The topping
-
1
cup
shredded fontina cheese or Monterey jack cheese
Instructions
- Preheat the oven to 350°F.
- Brown the ground beef in a large fry pan over medium-high heat for about 5 minutes.
- Add mushrooms, corn, celery, onion, and garlic; cook until vegetables soften.
- Stir in diced tomatoes, tomato paste, basil, oregano, and red pepper flakes; season with salt and pepper.
- Cook the mixture for 15-20 minutes, then stir in cooked rice and parsley, cooking for another 5 minutes.
- Cut the tops off the peppers, remove seeds and ribs, and rinse them.
- Sprinkle the inside of the peppers with salt and place in a microwave-safe dish with ¼ cup water; cover and microwave for 5 minutes.
- Transfer peppers to a baking dish and fill with the meat and rice mixture; top with cheese.
- Bake for 20 minutes until peppers are tender and cheese is browned.
Nutrition Facts (estimated)
Servings
6
Calories
308
Total fat
10g
Total carbohydrates
29g
Total protein
25g
Sodium
308mg
Cholesterol
64mg
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