Super Easy and TASTY Stuffed Bell Peppers

June 3, 2016 No Comments

Super Easy and TASTY Stuffed Bell Peppers

June 3, 2016 No Comments

IMG_9634.jpgJune is here and it’s a disgusting 99 degrees today in Roseville, so in my book it’s bell pepper season. I love a good recipe using ingredients I already have AND is quick, yet still delicious! We buy grass fed ground beef from Costco, so I pretty much always have one frozen on hand. Plus the veggies included in this are kind of my weekly grocery shopping staples. And I always have fresh mozzarella in my frig because I’m a caprese addict.
I know there are a million stuffed pepper recipes out there and I’m sure this has been done before, but I sort of just threw this together without a recipe and thought I’d share it because it turned out to be pretty bomb.

Super Easy and TASTY Stuffed Bell Peppers

Ingredients

1 lb grass fed ground beef (grass fed really does taste better)
1 chopped yellow onion
4 chopped garlic cloves
1 cup chopped mushrooms (any variety, I used baby bellas)
1 cup wild rice
1.5 cups chopped zucchini
1 large beefsteak tomato (chopped, seeds included)
Mozzarella cheese to taste
1 bell pepper (chopped)
4 bell peppers to be stuffed with the filling (the filling might actually be enough for 6)

Directions

Preheat your oven to 400 degrees fahrenheit
Cook your rice. While it’s cooking, do the following:

  • Sauté your onions, add chopped garlic towards the end
  • Add your chopped mushrooms, stir around for 3 minutes
  • Add your zucchini and your one chopped bell pepper, stir around for 5 minutes
  • Add your tomato, stir around for 5 minutes
  • Add salt and pepper to taste
  • Add your cooked rice and mozzarella and stir around until cheese is melted
  • Taste it – you may need more S+P
  • Chop off the end of your bell pepper and place onto a baking sheet, lined with foil for easy clean-up
  • Fill your bell peppers, top with an additional layer of mozzarella
  • Bake for 15 minutes, broil on high for 3 or so minutes, until the cheese on top is slightly browned

I’m no sommelier, but I had this with Avio Vineyards’ Sangiovese Resevere and it paired quite nicely 🙂IMG_9637.jpg

Bethany

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Bethany

Hi! I’m Bethany and I live in Sacramento, CA with my husband and two little boys. Most of the topics you’ll see on here involve motherhood, fashion, recipes, wine, beauty and relationships – all the things that make my world go ‘round. Thanks for stopping by! Read More

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