Best Stuffed Peppers Recipe | Episode 128

Best Stuffed Peppers Recipe | Beef, Rice and Veggie Stuffed Peppers

I get it, you all have had or made stuffed peppers before! But lets be honest…have you ever had a stuffed pepper and was head over heals about it? Probably not. I have never been a big fan of stuffed peppers because I always felt they lack flavor! To me they were always too bland and I always went to taco bell after LOL. On that note, I wanted to show you how to make an AMAZING stuffed pepper. No bland taste, no lack of seasoning, no taco bell trips after. In fact they are quite the opposite, FULL of flavor and quite filling! The trick is the seasoning used on the beef. Most recipes don’t add much besides salt and pepper. Not good enough! I know you guys will love this recipe and all the flavor it provides!

Thank you so much for watching!

xoxo, Court.

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Stuffed Peppers Recipe
Courtney Budzyn – What’s For Din’?

| Ingredients |
5 Large Red Bell Peppers
1 Cup Long Grain Rice, Cooked
1 Pound Ground Beef
1 Tablespoon Chili Powder
1 Teaspoon Garlic Powder
1 ½ Teaspoons Ground Cumin
½ Teaspoon Red Pepper Flakes
½ Teaspoon Dried Oregano
½ Teaspoon Paprika
1 Cup Tomato Sauce (Separated)
1 Large Onion, Diced
1 Cup Zucchini
¾ Cup Red Pepper, Chopped from tops of Peppers
1 Cup Mushrooms, Diced
5 Cloves Garlic, Minced
1/3 Cup Shredded Cheddar Cheese
Mozzarella Cheese to Top
Salt and Pepper to Taste

| Instructions |

Preheat oven to 375 degrees F.

Prepare peppers by cutting off the tops, and removing the inner flesh and seeds. Be sure to remove all the white fleshy parts as they give off a bitter taste. Reserve some of the tops and dice to add into the filling.

Place peppers into boiling salted water and cook for 3-4 minutes. Cook just until they are SLIGHTLY tender. Remove to a plate and allow to cool.

Prepare rice as instructed on the back of your rice packaging. Use chicken stock instead of water for added flavor. Set aside.

In a large sauté pan, add ground beef, season with salt and pepper, and cook until brown breaking the meat up using a flat head spatula. Drain the excess fat. Add all seasonings and ½ of the tomato sauce. Stir and continue to cook just to warm through. Remove from the pan and side aside.

In the same pan add onion, zucchini, and diced red pepper. Season with salt and pepper. Cook until softened. About 5 minutes. Add mushrooms and garlic and cook just until the mushroom wilts down.

Finally add the remaining tomato sauce, ground beef, cooked rice, and cheddar cheese. Stir until completely combined.

Fill each pepper with the filling, packing it in using the back of a spoon.

Place peppers in a baking dish, cover with foil, and place into a 375 degree F oven for about 40 minutes. Remove the foil after the first 15 minutes. At the last 5 minutes, remove and top peppers with mozzarella cheese. Set to broil for the last 3-5 minutes or until the cheese is fully melted and bubbly.

Enjoy!