Stuffed Bell Peppers
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Unrated
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Stuffed Bell Peppers
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- brown rice prepared per instructions (2 servings, or white rice
- 1 lb ground beef lean
- ½ onion diced, sweet yellow
- ½ zucchini diced
- 6 oz white mushrooms sliced, or cremini mushrooms
- 3 cloves garlic chopped finely
- 1 tsp basil dried
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 2 cups 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, per package instructions; set aside.
- Preheat the oven to 350 degrees. Add 1 1/2 cups of water to a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Add ground beef and cook for 3-4 minutes, stirring often.
- Add onion, zucchini, mushrooms & seasonings, and cook for about 5-7 minutes; add garlic and cook, stirring constantly for 1 minute.
- Add prepared rice and 1 1/2 cups of marinara sauce and mix thoroughly.
- Scoop meat mixture into pepper halves until they are heaping full and place into prepared baking dish. Dived the remaining marinara sauce to the top of each pepper then sprinkle the Parmesan cheese evenly over the peppers.
- Bake covered for 40 minutes. Remove cover and bake for an additional 5 minutes. Enjoy.
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