When I was young, I loved eating the stuffing part of the stuffed peppers but wasn’t too keen on the peppers themselves. Now that I am older, I actually like the peppers too.
I would probably claim that these are the world’s best stuffed peppers. They are pretty darn good, and they’re a lot simpler than most stuffed pepper recipes you’ll find.
After the second or third time, it finally occurred to me that I could simplify the process of this best stuffed peppers even more simply by cutting the peppers in half to seed them, rather than delicately trying to cut out the tops and dig out the seeds.
The halves stuff just as nicely, you don’t have to worry about them toppling as you do with a whole pepper that has an uneven bottom, and they’re easier to cut up and eat on your plate, too.
Simply The Best Stuffed Peppers
Print RecipeIngredients
- 6 bell peppers (you can use green, but the red/yellow/orange sweet peppers are tasty too)
- 1 pound lean ground beef or turkey
- Salt and pepper to taste
- 2 cups cooked brown rice
- 1 ½ cups salsa
- 1 packet taco seasoning
- ½ cup reduced-fat feta cheese
- 4-ounce sharp cheddar cheese, shredded (about one cup after shredding)
Instructions
1. Fill a large stockpot about ¾ full with water and 1-2 teaspoon/s salt and heat on high to a full boil. While the water is heating, slice peppers in half. Carefully cut out stems and remove all seeds. Once water is boiling, use tongs to drop pepper halves in the pot; cook for about 5 minutes. Depending on the size of your pot, you may have to boil the peppers in two batches. Remove pepper halves with tongs and transfer to a large colander in the sink; invert halves so excess water can drain.
2. Brown ground beef or turkey in a large skillet, seasoning with salt and pepper to taste. Drain excess grease. Stir in rice, salsa, seasoning packet and feta cheese.
3. Spray two 9×13-inch baking dishes with nonstick spray, and arrange pepper halves, cut side up. Spoon beef and rice mixture into peppers—Bake at 375 degrees for 20 minutes. Remove peppers from the oven and sprinkle tops with shredded cheddar cheese; bake for additional 5 minutes or until cheese is melted.
Nutritional Notes: I limit the fat and calories in this recipe by using lean meat and reduced-fat feta. When using cheddar cheese in a recipe, I usually stick with the full-fat version but try not to go overboard with quantity since I find most reduced-fat cheddar cheese varieties a little lacking in the taste department. Bell peppers are a good source of fiber and are packed with essential nutrients and antioxidants, including folate and Vitamins A, C and K.
