Description
Delicious stuffed bell peppers filled with ground beef and vegetables, perfect for a hearty meal.
Ingredients
Scale
- 2 medium bell peppers (use green, red, yellow, or orange)
- 1 tablespoon olive oil
- ½ cup chopped onions
- 2 cloves garlic (minced)
- 8 ounces lean ground beef
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 1 cup chopped Swiss chard (or spinach or kale)
- 1 (14-ounce) can diced tomatoes (or one medium tomato)
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375℉ (190℃).
- Trim & Clean: Cut about ¼-inch off the top of each bell pepper to remove the stem. Scoop out the seeds and membranes, then rinse the inside.
- Slice: Cut each pepper in half lengthwise.
- Boil Water: Fill a 3-quart pot halfway with water and bring it to a boil.
- Blanch: Add the pepper halves to the boiling water and cook for 3 minutes.
- Drain & Season: Use tongs to remove the peppers and place them on a clean kitchen towel. Sprinkle ⅛ teaspoon of salt inside each half, then flip them over to drain excess water.
- Cook the Vegetables: Heat oil in a 10-inch skillet over medium-high heat. Add onions and cook for 2 minutes, stirring occasionally. Stir in garlic and cook for 30 seconds.
- Brown the Meat: Add ground beef, Italian seasoning, ¼ teaspoon of kosher salt, and pepper. Cook, breaking up the meat, until browned, about 3 minutes.
- Add Greens: Stir in Swiss chard (or your choice of greens) and cook, stirring frequently, for 1 minute until slightly wilted.
- Add Tomatoes: Stir in either the canned diced tomatoes with half of the juice from the can or a chopped fresh tomato. Add ¼ teaspoon of kosher salt. Cook for 1 more minute, stirring frequently.
- Stir in Cheese: Remove the skillet from heat and mix in half of the cheese.
- Fill the Peppers: Spoon the meat mixture into the pepper halves and place them in a lightly greased 6×8-inch baking dish or two 5×5-inch baking dishes.
- Top & Bake: Sprinkle the remaining cheese over the peppers, cover with foil, and bake for 15 minutes.
- Serve & Enjoy: Let the stuffed peppers cool for a few minutes before serving. Enjoy them as they are or with a favorite side dish. Tip: If the cheese isn’t fully melted after baking, remove the foil and return the dish to the oven for 5 more minutes until the cheese is melted.
Notes
- This recipe can be customized with your favorite vegetables or types of cheese.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg