Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Place the peppers cut-side up in a baking dish just large enough to hold them upright. Scoop out the seeds and as much of the membrane as you can. Remove and discard the stems, then finely chop the tops set aside. Increase baking time by about 10 minutes or so since they’ll be starting out cool.Cut the tops off the peppers. The following day let rest at room temperature while the oven preheats. Then stuff them with prepared filling and refrigerate. You can make prep them up to 1 day in advance, if going that route though I recommend boiling the topless peppers for 5 minutes first. Optional, add in some black beans for an extra filler.Replace mozzarella with monterey jack or cheddar cheese.Swap the Italian seasoning with 1 – 2 Tbsp taco seasoning (omit salt and pepper).How Can I Make them Mexican Stuffed Bell Peppers? Skip the pre-baking for the peppers, just fill them with the prepared cooked filling and cook in a slow cooker on low heat for about 3 1/2 – 4 hours or until tender, add cheese during the last 10 minutes. Yes, these can also be cooked in a slow cooker. Can I Cook the Stuffed Peppers in a Slow Cooker? Using the brown rice and ground turkey substitutions are great healthier options here. Ground turkey will work great too (85 – 93% lean).
Can I Use Ground Turkey instead of Ground Beef? Brown rice will work great here too, just use the same amount (2 cups cooked). Remove from oven, sprinkle with cheese, return to oven and bake until peppers have reached desired tenderness, about 10 – 20 minutes (thinner peppers will be done near lesser time thicker near greater).Cover with foil and continue to bake 20 minutes. Pour remaining tomato sauce over peppers.Turn par-baked peppers upright and fill with beef filling. Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.Remove from heat, drain off excess fat (I like to tilt skillet to one side and dab up excess fat using tongs and paper towels).Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through about 1 minute longer.Add beef in chunks, season with salt and pepper then let sear until browned on bottom, about 2 – 3 minutes.Move onions to one far side of the skillet. Meanwhile heat olive oil in a large non-stick skillet over-medium high heat.Place peppers upside down in water, cover tightly with foil and bake 20 minutes.Fill a baking dish just large enough to fit peppers with about 1/2-inch of water. Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds.Cook rice according to package instructions. Mozzarella cheese – if you want even more flavor substitute 1/4 cup of the mozzarella for parmesan.It’s one of my go-to ingredients I always keep stocked. Fresh parsley – this adds lots of fresh flavor.Italian seasoning – I love to use this blend here rather than adding 5 kinds of dried herbs individually.Tomato sauce – if you are looking to reduce sodium in the recipe use no-salt tomato sauce and canned tomatoes.Canned petite diced tomatoes – I like these smaller chunks but standard cut canned tomatoes will work fine.Yellow onion and fresh garlic – these create a delicious base of flavor, only use fresh.Ground beef – use one that’s 80%+ lean.
Another neutral oil will work such as vegetable oil.
TASTY RECIPES STUFFED PEPPERS PLUS
Plus how else could we eat a whole pepper in one sitting? A great way to get the the whole family to eat more veggies! These are easier to make than you’d think and they make delicious left overs the next day for lunch. Then to make prep faster use leftover rice from a dinner you made the day before if you’ve got some.
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