Stuffed peppers have become one of American’s favorite summer dishes. Bell Peppers are full of vitamins and nutrients and have proven to be very filling. Healthy, satisfying, and delicious, stuffed bell peppers are hard to beat for a standalone dinner or pre-prepped for a quick weekday lunch. The best part is you can get super creative with the ingredients. In this post, we will share one of our favorite stuffed bell pepper recipes from The Spruce Eats.
The first step to making this irresistible recipe is to gather all of the ingredients and then cut the tops off of the bell peppers, rinse, and remove the seeds. Now for the secret to great stuffed peppers: place your peppers in a large pot, add water, salt, cover, and bring water to a boil. Then reduce heat and simmer for five minutes. This ensures your peppers tenderize before cooking — a key component for great-tasting stuffed peppers.
In a separate large skillet on medium heat, add olive oil and butter. When the butter begins to foam, add chopped onions and cook until they become translucent — about 5 minutes. Then add celery, chopped peppers, and minced garlic. Sautee at medium heat until vegetables tenderize. Drain and add a can of diced tomatoes to your vegetables. Then, add organic marinara sauce. Afterward, add a pinch of oregano, basil, salt, and pepper. Simmer for 10 minutes on low heat.
In a mixing bowl, add one egg, a teaspoon of salt, a ¼ teaspoon of pepper, and a 1/3 cup of Worcestershire sauce. Stir in your choice of ground meat, bison, chicken, or turkey, and add cooked rice. Add one cup of your prepared tomato sauce to the mixture and stir well. Preheat your oven to 350°.
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Take your peppers and stuff them loosely with your ground beef mixture. Place them side by side in a 13 x 9 x 2 baking dish or pan, and pour the remaining tomato mixture over the stuffed peppers. Place in your pre-heated oven and bake for 45 minutes. For a cheesy twist, top with cheddar cheese at around 30 minutes and cook until cheese melts and turns a golden brown.
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