Hungarian-Italian Stuffed Peppers: It's What's For Dinner | Cookin' Somethin'

ground meat

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide protein and are budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more economical for cooking.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is inexpensive and cooks quickly.

Preheat oven to 375°F (190°C).

Cut the tops off the bell peppers and remove seeds.

Cook rice according to package instructions until tender.

Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sauté until translucent, about 3-4 minutes.

Add ground meat to the skillet, cooking until browned, about 5-7 minutes.

Stir in cooked rice, tomato sauce, paprika, salt, and pepper, mixing well.

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

Place stuffed peppers upright in a baking dish. Pour remaining tomato sauce over the top.

Cover the dish with foil and bake for 30 minutes.

Remove foil and sprinkle cheese on top of peppers. Bake for an additional 10-15 minutes until cheese is melted and bubbly.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens