Name: Stuffed Green Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 6 green bell peppers*; 2 cups cooked rice (1 cup dry); 1 pound plant based beef crumbles or regular ground beef; 2 garlic cloves; 15-ounces fire roasted crushed tomatoes; 2 teaspoons dried oregano; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon fennel seeds; 1 teaspoon kosher salt; 2 tablespoons Worcestershire sauce; 6 tablespoons grated or shredded Parmesan cheese, divided; 1 1/4 cups whole milk mozzarella cheese, divided; 2 tablespoons chopped parsley, plus more to garnish

Description

This stuffed green peppers recipe makes a crowd-pleasing dinner, starring a hearty filling of rice, tomatoes, and cheese!

Ingredients

Scale

6 green bell peppers*
2 cups cooked rice (1 cup dry)
1 pound plant based beef crumbles or regular ground beef
2 garlic cloves
15-ounces fire roasted crushed tomatoes
2 teaspoons dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon fennel seeds
1 teaspoon kosher salt
2 tablespoons Worcestershire sauce
6 tablespoons grated or shredded Parmesan cheese, divided
1 1/4 cups whole milk mozzarella cheese, divided
2 tablespoons chopped parsley, plus more to garnish

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Instructions

Preheat the oven to 425 degrees Fahrenheit.
Cook the rice (or use precooked rice).
Boil the bell peppers: Cut off the tops of the peppers, then cut around the seeds and remove them. Boil for 5 minutes until tender when pierced with a knife. Remove from the water and drain upside down on a towel.
Make the filling: Place the plant based crumbles or ground beef in a medium skillet and cook according to the package instructions, 2 to 3 minutes for plant-based crumbles and 6 to 7 for regular ground beef (for regular beef, drain excess fat after cooking).
Add the garlic to the pan and cook 30 seconds, then add the crushed tomatoes, oregano, onion powder, garlic powder, fennel seed, kosher salt, Worcestershire sauce, 1/4 cup Parmesan cheese, 1 cup mozzarella cheese, chopped parsley, and the cooked rice. Heat for 1 to 2 minutes until warmed through.
Stuff the peppers: Place the peppers in a casserole dish. (If they have trouble standing upright, you can slice off part of the bottom: just try not to pierce into the pepper and make a hole.) Spoon the filling into each pepper.
Bake the peppers: Top each pepper with a handful of shredded mozzarella and grated Parmesan. Add about 1/2-inch water to the bottom of the pan. Bake 25 to 30 minutes until the cheese melts and slightly browns, covering loosely with foil after 15 minutes. Allow to cool a few minutes before serving.

Notes

*Look for peppers that have flat bottoms so they’ll easily stand up in a pan.

Category: Main dish
Method: Baked
Cuisine: American
Diet: Vegetarian

Keywords: Stuffed green peppers