Fall is here! The leaves are changing, and the air is perfectly chilled. The best way to celebrate is with a hot, homemade dish! And what better dish is there than colorful stuffed bell peppers.
Bell peppers come in various colors, such as red, yellow, orange, and green. Green, unripe peppers have a slightly bitter flavor and are not as sweet as fully ripe ones. Bell peppers, like most veggies and fruits, are chalk full of carbs- making this a not so keto friendly kind of meal. However, if you are looking to keep full and have a flavorful, healthier dinning experience, bell peppers are the way to go! These tasty veggies are also known for being high in fiber, which helps with weight loss, and high in vitamin c, which helps boost metabolism and the immune system. Some other great health benefits can include improving eye sight, preventing heart disease, and reduced risk of anemia.
This beautiful veggie is a wonderful accent for both salads, veggie trays, casual sides, and delicious on sandwiches! Find out how delicious it truly is with one of our recommended recipes!
1/2 c. uncooked rice
2 tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 tbsp. tomato paste
3 cloves garlic, minced
1 lb. ground beef
1 (14.5-oz.) can diced tomatoes
1 tsp. dried oregano
1/4 cup crumbled feta
1 tsp dried oregano
Freshly ground black pepper
6 bell peppers, tops and cores removed
1 c. shredded Monterey jack
6 hamburger buns
Freshly chopped parsley, for garnish
Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook 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 with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
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 Monterey jack, then cover baking dish with foil.
Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
Garnish with parsley before serving.