One Pan Stuffed Peppers

Ingredients

• 4 large bell peppers (mix of colors)
• 1 lb ground beef (or ground turkey)
• 1 cup cooked rice (white or brown)
• 1 can (14 oz) diced tomatoes, divided
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp black pepper
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tbsp olive oil
• Fresh parsley for garnish
• Sour cream for serving

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Bring a large pot of salted water to boil. Cut tops off bell peppers and remove seeds. Blanch peppers in boiling water for 3 minutes. Drain and set aside.

3. 3

   Heat olive oil in a large oven-safe skillet over medium-high heat.

4. 4

   Add ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes.

5. 5

   Add onion and garlic. Cook for 3 minutes until onion is softened.

6. 6

   Stir in tomato paste, Italian seasoning, smoked paprika, garlic powder, cumin, salt, and pepper. Cook for 1 minute.

7. 7

   Add half the diced tomatoes and the cooked rice. Stir everything together. Simmer for 3 minutes until mixture is heated through and slightly thickened.

8. 8

   Stuff each pepper generously with the meat-rice mixture. Place peppers upright in the same skillet.

9. 9

   Pour remaining diced tomatoes and beef broth around the peppers in the pan.

10. 10

    Cover with foil and bake for 20 minutes until peppers are tender.

11. 11

    Uncover, sprinkle cheese over the tops of each pepper, and bake another 8-10 minutes until cheese is melted and bubbly.

12. 12

    Let cool for 5 minutes. Garnish with fresh parsley and serve with sour cream on the side.

Pro Tips

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