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Stuffed Bell Peppers

Author: melinmac

Equipment

  • 9X13 deep dish baking dish with a lid (3.5 quarts)
  • 12-inch skillet

Ingredients

  • 1 cup cooked brown rice
  • 12 green peppers (or however many you can fit in your baking dish)
  • 1 jalapeno
  • ½ sweet onion
  • 1 pound ground beef
  • 1 t kosher salt
  • 2 t tamari (gluten-free)
  • 2 cups diced tomatoes (strained)
  • 1 t dried oregano
  • ½ cup grated Parmesan
  • 6 ounces shredded mozzarella

Instructions

  • Cook the rice - Cook the rice according to the package instructions. I use the Instant Pot. You can skip this step if you already have cooked rice on hand, of course.
  • Preheat the oven; spray your baking dish; prep the veg - Preheat the oven to 400℉. Spray or coat your baking dish with olive oil. Slice the tops off of the peppers. Stand each of the peppers in the baking dish, shoulder to shoulder. Remove the and discard the stems of the tops, and chop the pepper tops into 1/2-inch pieces. Destem, deseed, and chop the jalapeno. Peel and dice the onion.
  • Par-cook the peppers - Bake the peppers to soften them before you stuff them with the filling. Remove from the oven and let them cool a bit so that they're not too hot to handle when filling them.
  • Sauté the ground beef and the veg - While the peppers are baking, add the ground beef to your skillet, break it up a bit with your spoon, then season it with salt and tamari. Sauté the ground beef on medium heat, stirring often, until It's mostly browned. It's OK if there's still some pink. Add the chopped peppers and onions to the skillet, and sauté until very soft. Using a slotted spoon, scoop out the ground beef and veg, and add it to a large bowl.
  • Mix the filling - Add the rice, diced tomatoes, oregano, and grated Parmesan to the bowl and stir until evenly mixed.
  • Fill the peppers - Using a large spoon, fill each pepper with the filling, pushing down so that each pepper is completely filled to the top.
  • Bake - Cover and bake for 30 minutes. Remove the lid, top each pepper with a generous amount of shredded mozzarella, distributing it evenly among the peppers, and bake for another 5-10 minutes until the cheese is bubbly. Let rest for about 5 minutes before serving.