Italian Style Stuffed Peppers

Needing to use up some extra garden peppers? I’ve got you covered!

When I was growing up, my mom and I developed a shared passion for tending to a small vegetable garden in our backyard during the summertime. It was always a delight to witness the fruits of our labor, quite literally, as we found ourselves with an abundance of fresh and vibrant veggies. Determined not to let any of our yield go to waste, we made it a mission to give away our surplus to friends and family. However, we also loved the challenge of incorporating these wholesome treats into our meals. From baking zucchini bread to throwing them on the grill or sautéing them as a side dish, we found endless ways to savor the flavors of our homegrown vegetables. It not only fostered a sense of responsibility towards sustainable food practices but also brought us closer together as we experimented and relished the results of our culinary endeavors.

These stuffed bell peppers are a great way to use up those extra garden veggies! The vivid red hue of the peppers adds a delightful pop of color to this dish, but it's worth noting that green or yellow peppers would work equally well. The beauty of this recipe lies in its versatility, allowing you to customize the filling with an array of fresh vegetables from your garden. With each bite, you'll savor the vibrant flavors and textures that come together beautifully in this wholesome and satisfying dish.

Italian Style Stuffed Peppers

Ingredients

• 4 medium red bell peppers

• 1lb lean ground beef (93/7)

• 1 medium white onion, diced

• 1 cup white rice

• 1 cup shredded mozzarella cheese

• ¼ cup reduced fat (or regular) sour cream

• 1 tablespoon olive oil

• 1 tablespoon oregano

• 1 teaspoon minced garlic

• Salt & pepper, to taste

• Optional topping: 1 cup mozzarella cheese

Instructions

1. Heat olive oil in a large skillet over medium heat and saute onion and garlic. Add ground beef and break into smaller pieces until combined with the onion. Season with oregano, salt, and pepper and continue cooking over medium heat until done.

2. Meanwhile, in a separate medium saucepan, bring 1 C water to a boil. Add rice, cover, and reduce heat to low. Cook on the lowest setting possible for about 10 minutes.

3. Once the rice is done, add it to the ground beef and stir. Then, add the sour cream and mozzarella cheese and stir once more.

4. Cut the peppers in half lengthwise and remove seeds. Place on a baking sheet lined with foil, with the cut sides facing down. Broil for about 5 minutes or until the skins blister.

5. Remove peppers from the oven, flip with tongs, and fill each pepper half with the beef mixture.

6. Sprinkle each stuffed pepper half with additional mozzarella cheese and broil again until the cheese is melted (about 1-2 minutes). Enjoy!