Stuffed Bell Peppers
Hollowed bell peppers filled with a savory mixture of grain, protein, and vegetables, then baked until tender. Assembled raw and roasted until the pepper skin softens and filling heats through.
Ingredients
Method
Preheat oven to 375°F. Halve bell peppers lengthwise and remove seeds and membranes. Lightly brush the outside with olive oil and place cut-side up in a baking dish. Season inside with a pinch of salt.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for 30 seconds.
Add the protein (ground turkey, lentils, etc.) and cook, breaking it apart if necessary, until cooked through, about 6–8 minutes. Drain excess fat if present.
Stir in the cooked grain, diced vegetable, tomato sauce, Italian seasoning, and half the shredded cheese. Season with salt and black pepper to taste. Cook for 2 minutes, stirring occasionally.
Spoon the filling evenly into each pepper half, mounding slightly. Top each with the remaining cheese.
Pour broth or water into the bottom of the baking dish (not over the peppers). Cover the dish tightly with foil and bake for 25 minutes.
Remove foil and bake uncovered for 8–10 minutes more, until the pepper skin is tender when pierced and the cheese is lightly golden.
Let rest for 2 minutes. Serve warm, drizzling the pan liquid around the peppers if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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