Stuffed Peppers Mix & Match
by jklaube
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INGREDIENTS
- 6 bell peppers
- 4 tbs olive oil ; plus more for seasoning
- salt
- pepper
- 1 cup diced onions
- 3 cloves minced garlic
- 2 tbs tomato paste
- 15 oz can diced tomatoes
- 1 lb Choose Your Protein ; ground beef, ground turkey, fresh italian sausage (casings removed), fresh chorizo (casings removed), extra-firm tofu (grated & squeezed dry)
- 2 cups Choose Your Vegetables, diced ; (choose 1 or 2): mushrooms, carrots, celery, zucchini, cauliflower, sweet potatoes
- 1 tbs Choose Your Dried Spices ; (choose 1 from below): taco seasoning, smoked paprika, curry powder, Italian seasoning, ras el hanout
- 1 cup Choose Your Mix-Ins, GROUP A ; canned beans or lentils (drained & rinsed), canned chopped green chiles (drained; use 4oz can); frozen corn, frozen peas, sour cream (1/2 cup)
- 2 cups Choose Your Mix-Ins, GROUP B ; COOKED: white rice, brown rice, quinoa, bulgar, couscous
- 1 cup Choose Your Topping ; shredded cheese, panko, crushed butter crackers
INSTRUCTIONS
Slice the tops off 6 bell peppers and remove the seeds, drizzle the insides with olive oil and season with salt. Arrange cut-side down in a 9 x 13" baking dish and bake 400 degrees until softened but not collapsed, about 20 min.
Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 1 lb of protein; season with salt and pepper. Cook, breaking up any meat with a wooden spoon, until browned, 5 - 6 min. Remove to a plate and wipe out the skillet.
Heat 2 tbs olive oil in the same skillet over medium heat. Add 1 cup diced onions and cook, stirring occasionally, until they start browning, 4 - 5 min. Add 2 cups diced vegetables and season with salt and pepper. Cook, stirring occasionally, until softened, 5 - 6 min.
Add 3 minced garlic cloves to the vegetables and cook 1 min. Stir in 1 tbs of dried spices, then add 2 tbs tomato paste and cook, stirring, 1 min. Add one 15oz can diced tomatoes and stir with a wooden spoon, scraping up any browned bits in the skillet.
Stir in 1 cup (unless noted) from Group A and 2 cups (cooked) from Group B. Return the cooked protein to the skillet and stir to combine; season with salt and pepper.
Divide the filling evenly among the peppers, packing it down. Arrange upright in the baking dish, cover with foil and bake at 400 degrees until heated through, 20 min. Uncover and top with 1 cup topping and 2 tbs olive oil. Return to the oven and bake until the tops start browning 6 - 8 min.
NOTES
jklaube
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1814g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 448 | ||
| Calories from Fat: 141 (31%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15.7g | 21 % | |
| Saturated Fat 2.5g | 12 % | |
| Monounsaturated Fat 10g | ||
| Polyunsanturated Fat 2.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 670.9mg | 23 % | |
| Potassium 2677.8mg | 70 % | |
| Total Carbohydrate 76.4g | 22 % | |
| Dietary Fiber 20.8g | 83 % | |
| Sugars, other 55.6g | ||
| Protein 13.6g | 19 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 448
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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