Easy Stuffed Bell Peppers

ground beef

🥗Healthier: ground turkey

💰Cheaper: cooked lentils

Ground turkey is lower in fat, while lentils are a budget-friendly protein.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack

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

black beans

🥗Healthier: kidney beans

💰Cheaper: canned pinto beans

Kidney beans are nutritious, and pinto beans are often cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa offers more protein, while bulgur is a cost-effective grain.

Preheat oven to 350 degrees Fahrenheit.

Lightly grease a 9x13 baking dish.

Use 6 bell peppers of any color, trim the bottom if needed to stand upright.

Trim off the top of each bell pepper, remove the membrane and seeds.

Plug any holes at the bottom with pieces cut off from the bottom.

Place the prepared bell peppers in the greased baking dish.

If you prefer tender crisp peppers, leave them until the stuffing is ready; for softer peppers, pre-bake for 10-15 minutes.

In a large skillet over medium-high heat, add 1 pound of lean ground beef and 1 diced white onion, sauté for 5-7 minutes until onions soften and meat browns.

Drain excess liquid or grease from the skillet.

Add 3 cloves of minced garlic and sauté for 60-90 seconds.

Remove skillet from heat and stir in 15 ounce can of drained diced tomatoes, 1 cup of frozen corn, and 1 cup of cooked white rice.

Add 1 tablespoon of Worcestershire sauce, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper to the mixture.

Stir in 1 cup of shredded pepper jack cheese until evenly distributed.

Spoon the mixture into each prepared bell pepper and top with more shredded pepper jack cheese.

Bake in the oven at 350 degrees for 30 minutes until peppers are tender and cheese is bubbling and browned.

Cooking Techniques

Equipment Needed

Spice Level: