Ingredients
-
4 Bell PeppersYou can use peppers of any color
-
1 Pound Ground Beef
-
2 Cups Brown Short Grain Rice
-
1 Onion
-
2 Cloves Garlic
-
1 Teaspoon Italian Seasoning
-
1 Tablespoon Worcestershire sauce
-
1 Zucchini
-
1 Cup Chopped Spinach
-
1 Egg
-
1 Cup Shredded Mozzarella Cheese
-
1 Cup Bread CrumbsDivided
Directions
- Prepare Bell Peppers: Preheat oven to 425°. Wash each pepper and remove the sticker if it has one. Cut each pepper in half lengthwise (from the stem to the bottom). Remove all seeds and as much of the white membrane as possible. Remove the stem. Place each half of the bell peppers cut side up on a sheet pan and drizzle a small amount of olive oil on top. Season with salt and pepper and roast for 25-30 minutes until the peppers are soft and have begun to brown. Remove from the oven and set aside.
- Cook Rice: Cook brown short grain rice according to package directions. To increase the flavor of the meal, you can use chicken or beef broth as a substitute for water when cooking the rice. Once the rice has cooked, season with salt and pepper to taste.
- Cook Filling: Chop onion and garlic and add to a large saute pan over medium-high heat. Cook until the onion is soft and translucent. Add ground beef and cook while stirring and chopping it up to ensure there are no large pieces of meat. Add Italian seasoning and Worcestershire sauce and stir to combine. Shred zucchini using the large side of a cheese grater and add to the pan along with the spinach. Cook for several minutes until the zucchini softens and the spinach has wilted. Stir in rice then remove from heat add salt and pepper to taste. Once the mixture has cooled slightly, add egg and 1/2 the bread crumbs and stir to combine.
- Assemble Peppers: Put equal portions of the filling into each of the peppers. On average about 1/2 cup fits into each pepper. Top with bread crumbs and cheese. Bake at 350° for about 20-25 minutes until the cheese has melted and has begun to brown. My family likes the cheese extra crispy!
- Serve: Serve two pepper halves per person and enjoy your meal!
Meal Prep Tip:
These peppers last well for about 2 days in the refrigerator. Reheat at 70% power for 3-4 minutes until warmed through.
* I get commissions for purchases made through links in this post.
(Visited 675 times, 1 visits today)
4 Comments Hide Comments
Great site! I like to make these with ground/crumbled Italian sausage with marinara sauce on top (added before the cheese). And they look best using red, yellow, or orange peppers.
That sounds amazing! I’ll have to try them like that soon. I’m thinking to start a community page for the group in the near future so make sure to snap a picture the next time you make them and you can share it for everyone to see!
Loved this! Thank you for these budget-conscious recipes. I’m going to try the lentil meat loaf tonight!
So glad you’re enjoying the recipes! Let me know how the lentil loaf goes. I also suggest using the lentil loaf recipe but stuffing bell peppers like in this recipe. It is a delicious, vegan alternative to this recipe!