Stuffed Bell Peppers
Super-flavorful Stuffed Bell Peppers with a hearty beef filling of The Spice and Tea Exchange (Blowing Rock, NC) California Spice Blend.
Equipment
- Small saucepan with a fitting lid
Ingredients
Rice:
- 1/2 cup rice blend, rinsed, see Notes
- 1 cup low sodium (or unsalted) beef stock
- 2 teaspoons A Salt for All Seasons, or to taste (depends on your stock), The Spice and Tea Exchange
- 1/4 teaspon Ground White Pepper, The Spice and Tea Exchange
Bell Pepper Filling:
- 5 - 6 bell peppers, cored and seeded
- 1 1/2 pounds ground meat (ground beef, ground sirloin, (ground beef, ground sirloin, ground pork, ground turkey, ground chicken, etc.)
- 1/2 tablespoon extra-virgin olive oil, or olive oil
- 1/2 cup onion, small-dice
- 2 garlic cloves, finely minced or pushed through a garlic press
- 4 heaping tablespoons California Spice Blend, The Spice and Tea Exchange
- 1 tomato, cored and diced (approximately 3/4 cup)
- 1/2 zucchini, grated or small-dice, packed
- 1/4 - 1/2 cup low sodium (or unsalted) beef stock, as needed
- 2 1/2 cups cheese, grated )cheddar, white extra-sharp cheddar, Fontina, Havarti, etc.)
- 1 green onion, thinly sliced
- 3 tablespoons Italian parsley, chopped
Instructions
- Preheat the oven to 400 degrees F.
- Place the empty bell peppers upright in a 9x13” baking dish. Place about 1 cup of water in the bottom of the dish. Cover with foil and bake for 20 minutes to soften the peppers. (You may microwave the peppers (without the foil) for about 5 to 8 minutes, or until just softened.) Don’t skip this step of par-cooking the peppers or they will still be quite firm after baking.
- While the rice is cooking, bring the beef stock, Salt for All Seasons and White Pepper up to a boil in a small saucepan with a lid over high heat. This liquid must be very flavorful since the rice will be absorbing it.
- Add the rice, stir, and reduce the heat to low. Cover with the lid and cook for 15 to 20 minutes, or until the liquid is absorbed and the rice is tender.
- While the rice is cooking, brown the meat in a medium skillet over medium heat, approximately 8 to 10 minutes until no pink is seen. Drain well and set aside.
- Wipe out the skillet with a paper towel.
- Add the oil to the pan and turn the heat to medium. Add the onion and sauté until softened. (Some caramelization is fine and good, too.)
- Add the garlic and stir for 20 seconds. Turn the heat down if it’s burning.
- Add the meat back to the pan. Add the California Spice Blend, tomato and its juices, zucchini, Salt for All Seasons and Ground White Pepper as needed. Add ¼ cup of the beef stock to the mixture. Add more stock if your mixture still seems “dry.” Stir well, turn the heat down to low, and cook for about 10 minutes, stirring often.
- Add the rice to the skillet. Stir gently and thoroughly.
- Pour out any water that has accumulated inside the peppers plus the water from the bottom of the baking dish.
- Divide the meat mixture evenly between the peppers.
- Lower the oven heat to 375 degrees F. Cover the baking dish with foil and bake for 20 to 25 minutes, or until the peppers are tender.
- Remove the peppers from the oven, remove the foil, and evenly sprinkle the cheese(s) over the peppers.
- Return the peppers to the oven, uncovered, for another 5 minutes, or until the cheese is nicely melted.
- Remove the baking dish from the oven, sprinkle the tops with the green onions and parsley. Serve very warm.
Notes
Use beef stock if you are cooking ground beef; use chicken stock or vegetable stock if you are cooking ground chicken or turkey.
White long grain or medium grain rice will work, too. You can opt for quinoa if you’d prefer.
The tomato and zucchini add moisture, flavor, and nutrition. It’s a win-win-win.
Using unsalted or lower sodium stock allows you to add more flavor through seasoning (i.e. A Salt for All Seasons, etc.) Check out The Spice and Tea Exchange’s other flavored salts!
My son suggested black beans or other beans for bulk and protein.
Nutrition Facts
Stuffed Bell Peppers
Amount per Serving
Calories
530.91
% Daily Value*
Fat
39.4
g
61
%
Saturated Fat
17.2
g
108
%
Trans Fat
1.34
g
Polyunsaturated Fat
0.97
g
Monounsaturated Fat
10.93
g
Cholesterol
122.17
mg
41
%
Sodium
390.4
mg
17
%
Potassium
743.19
mg
21
%
Carbohydrates
14.44
g
5
%
Fiber
3.55
g
15
%
Sugar
7.14
g
8
%
Protein
31.56
g
63
%
Vitamin A
555.4
IU
11
%
Vitamin C
180.89
mg
219
%
Calcium
360.6
mg
36
%
Iron
3.1
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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