May 19, 2025

Hello Foodie Friends

Classic comfort food isn't just for winter time, heck we can use all use comfort all year long! With colorful bell peppers a plenty right now a tasty one that comes top of mind is this Stuffed Peppers recipe. It's flavorful, hearty and and easy to make too.

Did you know the green peppers are unripe and less sweet? As they ripen to red, yellow, or orange, they become sweeter and more flavorful. Red bell peppers are the sweetest and richest in nutrients like beta-carotene. Personally I reach for the mix of red, yellow and orange whenever I have the chance.

If you're looking for a protein boost you can also use quinoa in place of the rice. Swap the beef for ground turkey or plant-based meat if you like. Even add veggies like corn, zucchini, or spinach to the stuffing mix. This is a great staple meal to prepare for a friend in need all ready to just pop in the oven.

Enjoy!
Marzee
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STUFFED PEPPERS

INGREDIENTS:
4 large bell peppers (any color), tops cut off and seeds removed
1 lb ground beef
1 cup cooked white rice (white or brown)
1 small onion, finely chopped
2 cloves garlic, minced
1 14.5 ounce can diced tomatoes, drained
1/2 cup tomato sauce (plus extra for topping)
1 tsp Italian seasoning
Salt and pepper to taste
1 cup shredded cheese (cheddar or mozzarella, or a mix)
1 tbsp olive

DIRECTIONS:
Preheat oven to 375 degrees. Slice off just the tops of the peppers, remove the seeds and membranes. then set aside. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft (about 3-4 minutes). Add garlic and cook 1 minute more. Add ground beef, cook until browned, breaking it up with a spoon. Drain excess fat if needed. Add cooked rice, drained tomatoes, tomato sauce, Italian seasoning, salt, and pepper to the skillet. Stir and simmer for 5 minutes. Adjust seasoning to taste. Stir in half the shredded cheese for extra richness.

Place peppers upright in a baking dish and spoon the beef mixture into each pepper. Top with a spoonful of tomato sauce and the remaining cheese. Cover with foil and bake for 40 minutes. Uncover and add remaining cheese. Bake another 10-15 minutes until cheese is bubbly and golden.

MARZEE's CORNER

What Was I Made For? From the popular Barbie movie some ;) Here are some best uses for different types of peppers:

BELL PEPPER: Mild, crisp when raw; red is sweetest. Great for stuffing.

MINI SWEET PEPPERS: Very sweet, crunchy Snack-sized; thinner skin and fewer seeds. Great for salads and snacking!

CUBANELLE: Mildly sweet, slightly tangy Great for frying or stuffing; thinner flesh than bell peppers.

BANANA PEPPER: Mild and tangy-sweet. Often pickled; looks like hot banana pepper but isn’t spicy. Great for pickling.

SWEET CHERRY PEPPER: Sweet, juicy. Small and round; good pickled or stuffed with cheese.

PIMENTO: Very sweet and aromatic Used in pimento cheese and to stuff olives; heart-shaped.

IALIAN SWEET PEPPER: (or Corno di Toro) Very sweet and robust Long and curved like a horn; excellent grilled or roasted.