These Stuffed Peppers are made with healthy ingredients! You’ll feel good about serving them to your family. And they’ll love them! But these Stuffed Peppers taste so indulgent you’ll never guess they’re so healthy!!!
I love to hit up the farmer’s markets this time of year to snab fresh produce! So many times the peppers are beautiful!!! So grab a few and make this recipe!
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Ingredients in the Stuffed Peppers…
You can use green bell peppers in this recipe. But I like to use green, red, yellow and orange bell peppers to add some fun!!! You’ll need 12 total.
Lean ground beef (at our house it’s lean ground venison) keeps these Stuffed Peppers on the healthy side!
If you’ve never tried ground venison, it is soooo good! It gets processed with just a little pork to add a bit of moisture to the meat. But it cooks up so lean you’ll never even need to drain it. We love it!
A few mushrooms add extra flavor to this recipe also. As does the frozen corn, petite chopped tomatoes, tomato paste, celery, onion, and garlic.
Use kosher salt, pepper, basil, oregano, red pepper flakes to further season this yummy meal.
Cooked rice is added to form the filling. And cheese and fresh parsley top it all off!!!
Making the Stuffed Peppers…
Brown the beef in a large skillet. Add in the chopped mushrooms, celery, corn and garlic. Cook over medium heat for about a minute until the vegetables begin to soften.
Stir in the cooked rice and parsley.
Don’t drain the tomatoes! Add in the two cans of petite chopped tomatoes with the juice, and the tomato paste. Add the basil, oregano, red pepper flakes, and pepper too!
Allow this all to cook for about 15-20 minutes uncovered until the liquid begins to reduce.
As the filling is cooking rinse the peppers. Then cut off the tops and remove the seeds and sprinkle the insides with kosher salt. Place in a glass baking dish. Add ¼ cup water, cover, and pop in the microwave for 5 minutes to allow the peppers to soften a little bit.
Fill each pepper to the top with filling. Place a generous amount of cheese (sorry, I’m from Wisconsin and we love cheese!) on top of each and pop in a pre-heated 350 degree oven.
Bake the Stuffed Peppers for about 30 minutes until they’re bubbly and the cheese is browned a bit.
These are scrumptious served on their own or with a side of garlic bread!!!
If you have left overs these peppers freeze well! Just wrap in plastic wrap and place in freezer container for up to 3 months.
Enjoy!
Stuffed Peppers
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Equipment
Ingredients
- 1 pound lean ground beef 90% lean
- 4 mushrooms chopped
- 1 1/2 cups frozen corn
- 2 stalks of celery chopped thinly
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 14.5 ounce cans petite diced tomatoes with juice
- 2 tablespoons concentrated tomato paste
- 2 tablespoons fresh basil 1 tablespoon dried
- 1 tablespoon oregano 1/2 tablespoon dried
- 1/2 teaspoon red pepper flakes
- kosher salt and freshly ground black pepper to taste
- 1 1/2 cups cooked rice
- 1/4 cup chopped fresh parsley
- 12 bell peppers
- 2 cups shredded Monterey jack cheese
Instructions
- Brown the beef in a large skillet. Add in the chopped mushrooms, celery, corn and garlic. Cook over medium heat for about a minute until the vegetables begin to soften.Stir in the rice and parsley.Add in the two cans of petite chopped tomatoes with the juice, and the tomato paste. Add the basil, oregano, red pepper flakes, salt and pepper too!Cook for about 15-20 minutes, uncovered, until the liquid begins to reduce.
- Rinse peppers, cut off the tops and remove the seeds. Sprinkle the insides with kosher salt. Place in a glass baking dish and add ¼ cup water. Cover and microwave for 5 minutes to allow the peppers to soften a little bit.
- Fill each pepper to the top with filling. Place a generous amount of cheese on top of each and pop in a pre-heated 350° oven.Bake the Stuffed Peppers for about 30 minutes until bubbly and the cheese is browned a bit.
- Enjoy!
