Classic Summer Stuffed Peppers

AuthorLauren TimmermanCategoryDifficultyBeginner

Sweet peppers are the sweetest during summertime! I love making this recipe during the week with a side of fresh guacamole. Since the pepper holds everything together, this is a great dish to meal prep for lunches the week ahead. 

Did you know, botanically speaking, bell peppers are actually fruits! However in a culinary context, they're often labeled as vegetables. 

Yields6 Servings
Prep Time10 minsCook Time1 hr 20 minsTotal Time1 hr 30 mins

Ingredients
 ½ cup uncooked brown rice
 2 tbsp extra-virgin olive oil
 1 medium sweet onion, chopped
 1 tbsp tomato paste
 3 cloves garlic, minced
 1 (14.5 oz.) can diced tomatoes
 1 tsp dried oregano
 kosher salt
 freshly ground black pepper
 6 bell peppers, tops and cores removed
 1 cup shredded 3-cheese blend
 freshly chopped cilantro, for garnish
 1 avocado, diced for topping

Directions
1

Preheat oven to 400°F. In a saucepan, prepare rice according to package instructions.

2

Heat oil in a large skillet over medium heat. Then cook the onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat into bite-sized pieces, until no longer pink, 6 minutes. Drain fat.

3

Then return the beef mixture to the skillet, then stir in cooked brown rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.

4

Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with cheese, then cover baking dish with foil.

5

Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more. Garnish with cilantro and avocado before serving. Enjoy!

Nutrition Facts: Calories 360, Fat 23g, Cholesterol 46mg, Sodium 300mg, Total Carbohydrate 23g, Dietary Fiber 6g, Sugar 9g, Protein 14g

Ingredients

Ingredients
 ½ cup uncooked brown rice
 2 tbsp extra-virgin olive oil
 1 medium sweet onion, chopped
 1 tbsp tomato paste
 3 cloves garlic, minced
 1 (14.5 oz.) can diced tomatoes
 1 tsp dried oregano
 kosher salt
 freshly ground black pepper
 6 bell peppers, tops and cores removed
 1 cup shredded 3-cheese blend
 freshly chopped cilantro, for garnish
 1 avocado, diced for topping

Directions

Directions
1

Preheat oven to 400°F. In a saucepan, prepare rice according to package instructions.

2

Heat oil in a large skillet over medium heat. Then cook the onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat into bite-sized pieces, until no longer pink, 6 minutes. Drain fat.

3

Then return the beef mixture to the skillet, then stir in cooked brown rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.

4

Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with cheese, then cover baking dish with foil.

5

Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more. Garnish with cilantro and avocado before serving. Enjoy!

Classic Summer Stuffed Peppers
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