I can’t believe it was only recently that I tried stuffed peppers!! They have instantly become one of my favorite meals. I love vegetables and peppers are definitely one of my favorites. I recently saw stuffed peppers on the menu of a restaurant that we ate at and I have been craving them ever since. This is a recipe that I have come up with that is made from many ingredients that are easy to find if they are not in your house already. This recipe creates enough stuffing to fill about 6 bell peppers. Since I am usually only cooking for my husband and I, I made this recipe in two batches, storing the leftover stuffing in the fridge until we were ready for more.
To start, preheat the oven to 350 degrees F or 175 degrees C and soak the peppers in boiled water for 5 minutes. Then drain the water and allow the peppers to cool. You can speed up the process by adding cool water to the pot.
Once the peppers are cooled, it is time to cut the tops off. Once you cut off the tops of the peppers, do not throw them away. Instead, cut a hole around the stem in the center and only discard the stem. The tops will be used later on to cover the peppers while they’re cooking. You also have to remove the seeds from the center of the peppers. I like to rinse them out with water afterwards to make sure all the seeds are gone.
Very rarely do I have peppers that stand up straight. I solve this problem by cutting from the bottom of the pepper until it will stand up properly. It is important to try not to make a hole in the bottom when doing this, however, since the stuffing is going to leak out the bottom if you do. If you do wind up with a hole, don’t worry, you can fix it by covering it up with the slices you cut off from the bottom. That is what I did here and the peppers came out just fine!
Next, add the beef, spinach, onion and garlic to a frying pan and cook until the beef is brown.
Once the beef is brown it is time to add the rest of the ingredients! First add the marinara sauce, then the rice and beans. Stir and cook for about 5 minutes. Then add the rest of the ingredients. Stir and cook for about 3 minutes or until the cheese starts to melt.
Now, remove the pan from the heat and grab a ladle because it is time to stuff the peppers. Fill the peppers to the top with stuff but be careful not to over stuff them or else you will have a mess in the oven. Once you are done stuffing the peppers, put the tops back on them and place the pan in the preheated oven for 35 minutes. I like to take the tops off and eat them separately when these are done. They are super tasty!
The finished product….