Classic Stuffed Peppers

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is often cheaper.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella cheese

Low-fat cheese reduces calories, while mozzarella is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is a healthier grain option, while bulgur is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is usually less expensive.

Cut the 4 green bell peppers in half lengthwise and remove the seeds and membranes.

Add salt to a pot of water and bring it to a boil.

Blanch the bell peppers in the boiling water for about 3 to 5 minutes until they are tender but still have a little bite.

Drain the blanched peppers on a towel.

In a pot, add beef broth and butter, then bring to a simmer.

Add jasmine rice to the pot and a sprig of fresh thyme, and let it simmer for about 20 minutes until the water is absorbed.

Remove the thyme from the cooked rice and set it aside.

In a skillet, heat olive oil and add diced onions and a lot of garlic; sauté until softened.

Add ground sausage to the skillet and cook until browned, then drain off excess fat.

Mix in the cooked rice, Rotel tomatoes, Colby jack cheese, and parsley; taste and adjust seasoning if needed.

Stuff the bell pepper halves with the meat and rice mixture, packing it tightly.

Top the stuffed peppers with cheddar cheese and mozzarella cheese.

Bake the stuffed peppers at 350°F for about 20 minutes until the cheese is melted and the peppers are fork tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens