Stuffed Peppers
This is a staple in our home during the summer months. It's a great recipe to use up leftovers or extra produce from the garden. You can use zucchini, tomatoes, egg plant or even onions as your vessel.
Ingredients
- 3 bell peppers large
- 1 lb ground beef
- 2 cups rice cooked
- 2 cups shredded cheese I use cheddar if I'm using salsa, mozzarella if I'm using marinara
- 16 oz salsa or marinara
- salt & pepper to taste
- additional seasonings as desired
Instructions
- Wash and prepare your vegetables. Cut the vegetables in half and scoop out the seeds or flesh to make a vessel for the ground beef mixture.
- Place the vegetables on a sheet pan that has been drizzled with oil, drizzle the vegetables with oil and then salt and pepper. Cook at 350 degrees for about 20 minutes. You want them tender/crisp.
- Brown the ground beef, adding salt and pepper to taste. If using marinara, add 1 tsp each of garlic, basil and oregano.If using salsa, add salt and pepper to taste, 1 tsp each of cumin and garlic.
- Add the ground beef, rice, 1 cup of the cheese and the salsa or marinara to a bowl and mix well.
- Remove the vegetables and using an ice cream scoop fill the vegetables with the meat mixture, bake for 20 minutes or until hot, remove from oven and top with the remaining cheese. Return to the oven just long enough to melt the cheese.