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  • Michele E Mathews Books

Stuffed Bell Peppers! #Yum #LetsCook





Every once in a while you stumble upon something you just know is gold. This recipe is one of those moments. Yes, it's a lot of chopping of vegetables! But if you're looking for a healthy, flavorful and gorgeous presentation meal... this one is it. One skillet to cook everything down, easy clean up.

So here's my suggestion: Put on some great jazz music, grab a rich, delicious cabernet from the wine cabinet and set the mood to create something magical for dinner tonight.


You got this.

Let's cook!


Serving size: 4-6


Ingredients:

8 Bells Peppers (red, green, yellow) tops sliced off and hollow out by removing seeds, set aside.

2 tbsp chili garlic olive oil

1 cup cooked rice with 1 tsp salt, set aside

1 lb ground sirloin

1/2 cup chopped matchstick carrots

1/2 cup chopped celery

1 sweet onion, chopped

6 large mushrooms, chopped

1 bunch chopped green onions

1 15 oz diced fire roasted tomatoes

1 6 oz can tomato paste

1 heaping tbsp "Better than Beef Bouillon" paste

1 heaping tbsp minced garlic

1/2 cup finely chopped fennel

1 tbsp dried basil

4 bay leaves

2 tsp kosher salt

1 tsp black pepper

1 15 oz can cannelloni beans, drained

1 8 oz bags fresh Bel Gioioso mozzarella pearl balls

2 tbsp olive, to garnish

Red pepper flakes, to garnish

Shredded parmesan cheese, to garnish


Preheat oven to 400 degrees. Cook rice with 1 tsp salt. Set aside.



Prepare bell peppers and place into a parchment lined casserole dish. Set aside.












Slice the tops of the peppers off. Hollow out peppers and rinse well.




In a large skillet, add chili garlic olive oil, celery, onions, carrots. Cook for 5 minutes. Add beef. Cook for 8 minutes, until crumbly. Add mushrooms and cook until beef is browned and vegetables are tender. Drain.










Add garlic, tomatoes and paste. Add Better Than Bouillon Beef. Mix. Add rice and cannelloni beans, seasonings, bay leaf. Mix well. Drizzle with olive oil. Turn to simmer and cook for 15 minutes, turning frequently.





Turn heat off and allow meat mixture to cool for 15 minutes. Add Mozzarella pearl balls and mix well.










Generously stuff your peppers!







Add peppers to a parchment lined, oven safe casserole dish and place the tops on. Drizzle with olive oil.


Cover peppers with tin foil and bake for 35-40 minutes or until peppers are soft and tender.











Wa la! Once done, sprinkle with some parmesan cheese and serve over a bed of greens. I cannot explain how much flavor exudes from these peppers! Not only delicious, but a gorgeous presentation as well! The aromas that will come from your oven will be next level...


This one will be a favorite recipe... guaranteed!


Enjoy every savory bite!













As always, I hope you enjoy this recipe! Let me know what you think and please feel free to share your pictures to social media! It's always fun to see what everyone is making!


Remember, it's more than just a meal. It's your love language. Express yourself well.

Have a blessed day!

Michele

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