Economical, Tasty, and Adaptable to What You Have on Hand
Overbought at the farmer's market or just need to get some veggies into a hungry family? Stuff some peppers. This recipe uses rice as a base, but you could just as easily use an equal amount of quinoa, barley, couscous or any other cooked grain you have on hand.
Total Time: 40 minutes | Prep Time: 20 minutes | Serves: 4 to 6
- 3/4 cup white rice
- 4 bell peppers
- 2 tablespoons olive oil
- 1 large onion
- 1 1/2 cups mixed vegetables (carrots, zucchini, peas, corn, etc.)
- 1 pound ground beef OR 1 14-ounce can white beans
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Heat the oven to 400F and prepare a large baking sheet by coating it with aluminum foil.
- Cook the rice according to package instructions.
- While the rice is cooking, slice each bell pepper in half the long way (top to bottom) and remove the seeds. Drizzle 1 tablespoon of olive oil over the foil on the baking sheet, and arrange the 8 pepper halves hollow-sides–up on the baking sheet.
- Chop the onion and vegetables. In a large pan, drizzle 1 tablespoon of olive oil and add the chopped onions and veggies. Sauté over medium heat, stirring occasionally, for 5 to 10 minutes or until tender.
- In a separate nonstick skillet, cook the ground beef (if using) over medium-high heat. Use a stiff spatula or spoon to break the beef up into pieces. Stir regularly for 5 to 8 minutes, and continue to break up the meat until the beef is completely browned and cooked through.
- In a large bowl, combine the cooked rice, onion, vegetables and either the ground beef or the can of beans, after draining and rinsing. While everything is still hot, mix in 1/2 cup of the shredded cheese, and season with salt and pepper, to taste.
- Divide the mixture evenly into the 8 pepper halves, packing it down slightly if necessary. Sprinkle the remaining 1 cup of cheese over the stuffed peppers.
- Bake at 400F for 15 to 20 minutes or until the peppers are tender and the cheese begins to turn golden brown.
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Carly Schuna has been freelance writing and editing for more than a decade. In the lifestyle sector, her specialty areas are wellness, food/drink, and entertaining. With hundreds of recipes and nutrition-focused articles in her portfolio, Carly loves helping readers put a healthy spin on classics in the kitchen without sacrificing taste.