Spooktacular Stuffed Bell Peppers
This year-round staple now has a festive twist! Stuffed peppers are so versatile! Change up the meat, grain, vegetables, and seasonings to get a completely different meal each time!
Ingredients
- 6 bell peppers any color
- 4 tbsp extra vigin olive oil plus additional for drizzling
- 8 ounces lean ground meat turkey, beef, chicken, lamb
- salt to taste
- freshly ground pepper to taste
- 1 onion diced
- 2 cloves garlic chopped
- 1 medium zucchini finely diced
- 4 Roma tomatoes seeded and finely diced
- 1 large carrot finely diced
- 1 cup whole grain quinoa, wild rice, brown rice, farro
Instructions
- Wash and cut the tops off of the bell peppers. Remove seeds and membranes. Carve a jack o' lantern face into a latest surface of the bell pepper if desired. Stand peppers upright on a lightly greased baking dish.
- In a skillet over medium-high heat, add ground meat and season with salt and pepper. (Additional seasonings may be added if desired). Cook meat thoroughly, breaking into small pieces, about 8 to 10 minutes. Transfer meat to a paper towel lined plate.
- In the same skillet, add additional oil if needed, add carrot and onion. Cook until the onion is beginning to become translucent, about 3 to 5 minutes. Add garlic and zucchini, cooking for an addition 1 to 2 minutes. Add Roma tomatoes and season with salt and pepper. Cook until everything is warmed.
- Stir into the skillet the meat, the grain, and if desired half of the cheese.
- Divide mixture between the bell pepper. Top with remaining cheese or a drizzle of olive oil.
- Cover dish with foil and cook for 30 minutes. Uncover and cook for an additional 15 to 20 minutes. Enjoy!