Stuffed Peppers are one of the simplest, healthiest and easiest recipes I know how to make AND they are delicious. I play around with the recipe and have come up with everything from Southwestern stuffed peppers to Philly cheese-steak peppers (which, by the way, was not a bf favorite–the lead critic in my life.)
By Simply using yesterday’s leftovers or randoms from your fridge and cupboards, you should be able to craft some variation of a stuffed pepper. The pepper itself might be the one item you need to pick up.
- Prep time: 10 minutes
- Baking time: 30 minutes
- Cost: $10
- Wine pairing: Yes.
What you need (for an American stuffed pepper—depicted in photo)
- 4 bell peppers
- 1 can diced tomatoes (I use the Italian seasoned ones but it doesn’t matter)
- 2-3 cups of cooked rice or quinoa
- 1 lb. browned hamburger (feel free to mix with Italian sausage!)
- 1 cup of preferred shredded cheese (one slice per pepper will also work)
- Salt, pepper, other preferred seasoning
Set oven to 350. After the peppers are hollowed out, I throw them in the oven while I’m browning my hamburger and cooking my rice/quinoa (speeds up the process!) When the hamburger is cooked through, combine the diced tomatoes, rice and seasoning. Remove half-cooked peppers from oven and stuff with mixture. Top with your favorite cheese. Continue to bake for another ten minutes. Viola!
Side note—I tend to have extra stuffing left over.Not to worry—just serve it alongside your pepper. Makes for a beautiful side and I promise it won’t go to waste.