Bluegrass Seniors Magazine
Recipes
Garden Fresh Stuffed Peppers
Garden Fresh Stuffed Peppers
Bring a splash of color and comfort to your table with these Garden Fresh Stuffed Peppers. Packed with seasoned ground meat, tender rice, and sweet garden vegetables, each pepper is like a little edible bowl of homemade goodness. Topped with just the right amount of melted cheese and a fresh basil leaf, they’re as pretty to serve as they are satisfying to eat.
Ingredients:
- 3–4 large bell peppers (any color)
- 1 lb lean ground beef or turkey
- 1 cup cooked rice
- ½ cup frozen peas (or mixed vegetables)
- ½ cup corn (optional)
- 1 small onion, chopped
- 1 garlic clove, minced
- ½ cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Preheat oven to 375°F.
- Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Rinse and set them upright in a baking dish.
- Cook the filling: In a skillet over medium heat, cook the ground beef (or turkey) with the chopped onion and minced garlic until browned. Drain off any excess fat.
- Mix it together: Add the cooked rice, peas, corn (if using), salt, and pepper to the skillet. Stir to combine and let it cook for 2–3 more minutes to blend flavors.
- Stuff the peppers: Spoon the filling into each bell pepper, packing it in gently until full.
- Top with cheese: Sprinkle shredded cheese over each stuffed pepper.
- Bake covered: Cover the baking dish with foil and bake for 30 minutes.
- Bake uncovered: Remove the foil and bake for another 10 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Garnish and serve: Top each pepper with a fresh basil or parsley leaf and serve warm.
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