Stuffed Bell Peppers
Servings 4
Equipment
- Small Saucepan
- 9x13-inch baking dish
- Large skillet
Ingredients
- Brown or white rice prepared per instructions (2 servings)
- 1 lb lean ground beef
- ½ sweet yellow onion diced
- ½ zucchini diced
- 6 oz white or cremini mushrooms sliced
- 3 cloves of garlic chopped finely
- 1 tsp dried basil
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Sea salt and freshly cracked pepper to taste
- 2 cups of marinara sauce divided
- 4 red yellow, or orange bell peppers (I use one of each), sliced in half lengthwise & cleaned
- 3 tbsp Parmesan cheese shredded
Instructions
- Prepare the rice in a small saucepan according to the package instructions, and set aside.
- Preheat the oven to 350 degrees. Add 1½ cups of water to a 9x13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up into crumbles for about 3-4 minutes, stirring often. Drain excess grease.
- Add onion, zucchini, mushrooms & seasonings to the skillet, and cook for about 5-7 minutes.
- Add garlic and cook, stirring constantly for 1 minute.
- Add the prepared rice and 1½ cups of marinara sauce and mix thoroughly.
- Scoop the meat mixture into the pepper halves until they are heaping full.
- Place them into the prepared baking dish.
- Divide the remaining marinara sauce over the top of each pepper. Sprinkle the Parmesan cheese evenly over the peppers.
- Bake covered for 40 minutes.
- Remove cover and bake for an additional 5-10 minutes. Enjoy.