Name: Stuffed Bell Peppers
Prep time: 15 min
Cook time: PT-492051H3M5S
Ingredients: 4 large bell peppers, tops removed and seeded; 1 pound lean ground beef; 1 teaspoon garlic powder; 2 teaspoons cumin powder; A couple of stalks of celery (with leaves if available, or substitute with 2 tablespoons of parsley); Mustard greens, spinach, or kale (as per preference); A few green onions, chopped; 1 jalapeno, finely chopped (you can add an additional jalapeno or a mild pepper for less heat); A handful of shiitake mushrooms, chopped; 1 cup short grain rice; Bone broth or vegetable broth (enough to top off the bell peppers); 4 slices of tomato; Salt and pepper to taste; Olive oil (for sautéing)

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Watch Me Make This Recipe (on TikTok):

@carmeninthegarden #weeknightdinner series: stuffed bell peppers with beef, rice, and vegetables. A good weeknight dinner should be simple, nourishing, not boring, and suitable for leftovers the next day. 🫑 I hope you enjoy this new series! 👩🏻‍🌾💚 #recipe #garden #gardentotable ♬ original sound – Carmen in the Garden

How To Make This Recipe:

Recipes

Stuffed Bell Peppers

Prep: 15

Cook: 45-60m

Total: 0h

Ingredients

Units Scale

4 large bell peppers, tops removed and seeded
1 pound lean ground beef
1 teaspoon garlic powder
2 teaspoons cumin powder
A couple of stalks of celery (with leaves if available, or substitute with 2 tablespoons of parsley)
Mustard greens, spinach, or kale (as per preference)
A few green onions, chopped
1 jalapeno, finely chopped (you can add an additional jalapeno or a mild pepper for less heat)
A handful of shiitake mushrooms, chopped
1 cup short grain rice
Bone broth or vegetable broth (enough to top off the bell peppers)
4 slices of tomato
Salt and pepper to taste
Olive oil (for sautéing)

Instructions

Preheat your oven to 375°F.
Place the bell peppers in a casserole dish, open side up.
In a sauté pan over medium heat, add a splash of olive oil. Brown the ground beef with salt, pepper, garlic powder, cumin powder, breaking it apart with a spoon.
Once the beef is browned, add the celery, mustard greens (or chosen alternative), green onions, jalapeno, mild pepper (if using), and shiitake mushrooms. Cook for a few minutes until the vegetables soften. Stir in the rice and cook for another minute.
Spoon the beef and rice mixture into the bell peppers. Really pack it in there! Pour the bone broth or vegetable broth over each pepper, filling them up.
Place a slice of tomato on top of each stuffed pepper.
Cover the dish with foil and bake in the preheated oven for about 45 minutes, or until the rice is cooked.
Remove the foil and continue baking until the tomatoes on top blister and the peppers are tender.
Let the stuffed peppers cool for a few minutes before serving. Enjoy your flavorful and hearty weeknight dinner!