Ya’ll like stuffed food? You know… stuffed mushrooms, stuffed acorn squash, stuffed potatoes, stuffed zucchini… It’s like an all-in-one goodness offering with endless combos.
This stuffed acorn squash pic was sent to me by an awesome client. Yaay and Yum!
Stuffed bell peppers are a favorite of mine. Not only are they pretty to the eyeballs (if you use different colored peppers), but the “holder” is a bit more manageable and “stuffable” than foods like mushrooms and zucchini. Plus, bell peppers are an awesome vitamin C source (more than an orange!).
The classic stuffed peppers recipe typically involves a ground meat, tomatoes or tomato sauce, rice, and seasonings. Of course, this is totally fine, but why not upgrade a bit by adding another veggie… or two?
As some of you know, I don’t always follow recipes to a tee, but it’s nice to be inspired by recipes to get you started. This one is adapted from Diane Sanfilippo with a few Nutrition Mechanic easy upgrades. Check it!
Recipe Ingredients:
bell peppers, halved and cleaned (2-3 depending on size)
extra virgin olive oil (or other oil of preference)
1/3 to 1/2 onion, diced
2-3 garlic cloves, minced
1 c fire roasted diced tomatoes (you can use more than this if you like more of a saucy mix)
broccoli, chopped into small pieces for easier stuffing action
baby bella mushrooms, finely chopped
optional baby spinach
~1 lb of ground meat or meat substitute of your choice (I used bison here)
fresh or dried basil
salt and pepper
grated parmesan or mozzarella (optional) for topping
Preparation Steps:
Heat oven to 375F.
Place halved peppers in a glass dish (or other roasting dish) face down for 15 minutes. You can adjust the time, or even skip this step, depending on how you want the doneness of the peppers for your palate experience.
While peppers are in the oven, heat oil in a large skillet over medium heat. Sauté onions until translucent, then add tomatoes, the other vegetables, garlic, salt and pepper to taste. Sauté for another 3-5 minutes.
Remove the veggie mix from the skillet. Add the meat (or meat sub) and cook until fully done. Add the veggie mix back into the skillet to combine well. Give a few tastes and adjust the salt and pepper to your liking. You can add in basil here too. I didn’t have fresh basil, so I added about 3/4 tsp of dried.
Remove the peppers from the oven and flip them over. Spoon the goodies into each pepper and top with cheese if you like. Put the beauties back in the oven for 15-20 minutes. Then, ENJOY your Stuffed Goodness! P.S. If you have extra filling left over, you can store in the fridge/freezer to have as part of another meal.
You can easily tailor this recipe by using different veggies, cheeses, meats or meat substitutes, and seasonings. It really does invite you to create, explore, and have fun. The end result is a delicious, nutritious, and satisfying meal.
Let me know if you try it or even what your favorite stuffed pepper ingredients are so that I can give them a whirl next time. As always, feel free to tag me over on Insta or FB if you’ve got a food photo to share!
Happy stuffing,
Dina