STUFFED PEPPERS WITH ZUCCHINI
I couldn't decide whether I wanted to make stuffed peppers or stuffed zucchini, so I added zucchini to my stuffed peppers!
Provided by Laina Yeisley
Categories Beef
Time 1h
Number Of Ingredients 10
Steps:
- 1. Prepare a square baking (or appropriate-sized) dish by spraying with oil or non-stick cooking spray. Preheat oven to 400 degrees.
- 2. Cut off top of 6 peppers to fully remove stem and center rib. Scoop out any remaining ribs and seeds. Remove stem, ribs, and seeds from remaining pepper and chop.
- 3. Combine beef, onion and the 1 chopped pepper in a frying pan and saute over medium high heat until beef is no longer pink. If needed, drain excess fat from beef and return mixture to pan.
- 4. Add 3 tablespoons of tomato paste to beef mixture and saute for 2 to 3 minutes. Stir in rice, zucchini and can of diced tomatoes, undrained. Add salt to taste (I used about 1/2 teaspoon.) Reduce heat to medium and cook for 5 minutes, stirring often.
- 5. Arrange hollowed peppers in baking dish so that they stand upright. It helps if the dish is just big enough to accomodate the peppers so that they help each other stand up. If necessary, trim bottoms of peppers with knife to create a flat surface. Generally fill each pepper with meat and vegetable mixture.
- 6. Mix remaining tomato paste with about 1/3 cup of water and stir to consistency of tomato soup. Pour over stuffed peppers. If needed, add more water to bottom of pan so that peppers are sitting in about a quarter inch of water. Top each pepper with 1 tablespoon of shredded cheese.
- 7. Very loosely tent pan with foil and bake for 30 minutes. Remove foil and bake another 5 minutes.
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Trey Grant
[email protected]These stuffed peppers were a bit time-consuming to make, but they were worth it. They were so delicious and everyone at the dinner table loved them.
Bryant Bragg
[email protected]I'm not a big fan of zucchini, but I actually really liked it in these stuffed peppers. The flavors all went together really well.
Champion Gear
[email protected]These stuffed peppers were a fun and different way to eat my vegetables. I will definitely be making them again.
Will Armstrong
[email protected]Overall, I thought these stuffed peppers were a great dish. They were easy to make and tasted delicious. I would definitely recommend them to others.
Md Onoy
[email protected]The stuffed peppers were a bit too spicy for me, but my husband loved them.
Softi Alleka
[email protected]I loved the zucchini in these stuffed peppers. It added a nice sweetness and crunch.
Alcapoon Titu
[email protected]The stuffed peppers were a bit bland for my taste. I think I would add more spices next time.
Mercy Djan
[email protected]These stuffed peppers were easy to make and tasted great. I used ground turkey instead of beef and they were still very flavorful. I will definitely be making these again.
Cassandra George
[email protected]I made these stuffed peppers for dinner last night and they were delicious! I followed the recipe exactly and they turned out perfectly. The peppers were tender and the filling was flavorful and cheesy.
Clarlenta Taylor
[email protected]These stuffed peppers were a hit! The flavors of the zucchini, tomatoes, and bell peppers blended perfectly. I also loved the addition of the cheese and bread crumbs, which gave the dish a nice texture.