This recipe is a great weeknight dinner. It’s satisfying, tasty and doesn’t take too long to make. That’s what we all want for a meal in the middle of a busy work week, right?
WHAT YOU’LL NEED:
4 large bell peppers (green and yellow hold up better, red are more sweet), cored and seeds removed, cut in half lengthwise
1 pound ground beef (80/20 blend)
1 medium onion, finely chopped
2 gloves garlic minced
1 can stewed tomatoes (I like the Italian seasoned ones), chopped, drain juice
1 small can chopped green chiles (gives it a nice kick)
1/3 cup Italian breadcrumbs
2 Tbsp. olive oil
1 cup rice (or use white, brown or even yellow!)
½ cup baby peas (preferably frozen, but you can use canned)
¼ cup grated parmesan cheese (plus some for garnish)
salt and pepper!
LET’S COOK!
Cook your rice as directed. Set aside. Preheat oven to 350 degrees. In a pan goes the olive oil, onions, green chiles and stewed tomatoes, a pinch of salt and a pinch of pepper. Once they start to get fragrant (about 2 minutes) add the garlic and just cook long enough for the garlic to somewhat soften (another minute). In another pan, brown the ground beef, (add a pinch of slat and pepper here too), then drain. Mix the ground beef with the onions, garlic and tomatoes, just long enough to incorporate, then add the peas. Transfer mixture to a bowl, add breadcrumbs and cooked rice. Fill the pepper halves and bake covered until bubbly (15-20 minutes). Remove cover, raise the heat to broil and cook 3-4 more minutes. Make sure you cook the stuffed peppers covered so they will steam. This way the peppers will get soft and the filling will stay juicy. Garnish with grated parmesan cheese. Dinner’s done!
