Classic Stuffed Peppers (Better Than Mom's!)

ground meat

🥗Healthier: ground turkey

💰Cheaper: cooked lentils

Ground turkey is leaner, while lentils are budget-friendly and protein-rich.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is high in protein, while bulgur is often cheaper and quicker to cook.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree avoids preservatives, while canned is economical.

Slice off the tops of the bell peppers, leaving enough room to stuff them.

Remove the insides of the peppers, knocking out the seeds and scraping out some of the inerts with a spoon or fork.

Chop up the tops of the peppers and set them aside for the stuffing mix.

Blanch the bell peppers in boiling water for 4-5 minutes to soften them.

Set the blanched peppers into a lightly oiled baking dish.

Heat a medium-sized pan to medium heat and add olive oil.

Add chopped onion and chopped bell pepper tops to the pan and cook for 5-6 minutes until softened.

Add 5-6 cloves of minced garlic to the pan and cook for about 30 seconds until fragrant.

Add 1 pound of ground beef to the pan, breaking it up and cooking until mostly browned.

Stir in 1 tablespoon of paprika, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and salt and pepper to taste, cooking for about 1 minute to bloom the flavors.

Add 15 oz of fire roasted tomatoes and 1 cup of cooked rice to the mixture, stirring to combine and simmer for a few minutes to let the flavors develop.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary