Description
Experience a hearty and wholesome meal with these Beef & Veggie Stuffed Peppers. Combining juicy ground beef and fresh vegetables with flavorful seasonings, these stuffed bell peppers are baked to perfection and topped with melted cheese for a satisfying and nutritious dinner.
Ingredients
Scale
Main Ingredients
- 4 large bell peppers
- 1 pound ground beef
- 1 cup chopped onions
- 1 cup diced tomatoes
- 1 cup chopped zucchini
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Cut the tops off the bell peppers and carefully remove the seeds to create a cavity for stuffing.
- Cook Beef and Onions: In a skillet over medium heat, cook the ground beef and chopped onions until the beef is browned and the onions are softened, about 7-10 minutes.
- Add Vegetables and Seasoning: Stir in diced tomatoes, chopped zucchini, garlic powder, Italian seasoning, salt, and pepper. Continue cooking the mixture for 5 minutes to meld flavors and soften the vegetables.
- Stuff Peppers: Spoon the beef and vegetable mixture evenly into each prepared bell pepper, fully filling them.
- Arrange in Baking Dish: Place the stuffed peppers upright in a baking dish and cover the dish tightly with foil to retain moisture during baking.
- Bake Covered: Bake the peppers in the preheated oven for 25 minutes to cook through and heat the filling.
- Add Cheese and Finish Baking: Remove the foil, top each pepper with shredded cheese, and return to the oven. Bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.
- Rest and Serve: Allow the stuffed peppers to cool slightly for about 5 minutes before serving, enhancing the flavors and making them easier to handle.
Notes
- For a variation, try using ground turkey or chicken instead of beef for a lighter option.
- You can add cooked rice or quinoa to the filling to make it more filling.
- If the peppers are not standing upright, slice a small bit off the bottoms to level them.
- Feel free to use a cheese of your choice such as mozzarella, cheddar, or a blend.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
