Bingeing On TV
I love watching the Food Network. One of my favorites is Ree Drummond’s recipes as they are easy to prepare and economical. One of the recipes that I decided to try out were the appetizers Stuffed Bell Peppers.
This recipe was put to good use when we had a small gathering at our home. Two of my closest friends recently celebrated their birthdays so we decided to have it at our home. They also have kids so it would be a good time for the kids to bond as well.
I remembered I took note of the recipe and I was looking for something that I haven’t cooked. Bell peppers also seemed unique so I decided to try it out. Also, I wanted to test if it will be a hit with the kids, too. Well, I rarely have problems feeding my sons. Maybe because I trained them to eat what I prepared on the table. Not to brag but my cooking skills is also a big factor LOL!
So, I took out my baking pan and rack set and started prepping!
Time To Party With The Stuffed Bell Peppers!
The Stuffed Bell Peppers were a hit! I shared the appetizers recipe with my friends as they’d also like to try it. What’s surprising is that even the kids loved it. I admit, it’s something unique yet deliciously satisfying.
Another satisfying food party! Try it and comment how it went. Please share this recipe with your friends, too!
Stuffed Bell Peppers for Appetizer
- roasting rack
- baking pan
- 6 large bell peppers
- 4 tbsp olive oil plus more for drizzling
- 8 oz lean ground beef
- Kosher salt
- freshly ground black pepper
- 1 finely diced onion
- 2 cloves chopped garlic
- 1 medium, finely diced zucchini
- 4 pcs Roma tomatoes seeded and finely diced
- red pepper flakes optional
- 1 cup long-grain and wild rice cooked
- 1.5 cup grated Pepper Jack Cheese
- Preheat the oven to 350 degrees F.
- Remove the stems and tops off the bell peppers. Discard the stems but finely chop the tops.
- Remove the seeds and the membrane.
- Grab your baking pan and arrange the bell peppers, cut-side up.
- In a large skillet, over medium-high heat, heat 2 tablespoons olive oil and cook the beef. Season with salt and pepper and make sure to break the lumps. Let the meat cook through until browned, for about 8 to 10 minutes.
- Remove from heat and drain on paper towels.
- Wipe the skillet and add 2 tablespoons of olive oil. Stir-fry onions and chopped peppers until softened, about 3 to 4 minutes.
- Add garlic and zucchini and stir-fry for another minute.
- Add the tomatoes, season with salt, and add red pepper flakes as desired. Cook until heated through then stir in the rice and beef. Add 1 cup of cheese.
- Spoon the mixture into each of the bell peppers and sprinkle with the remaining cheese.
- Pour a small amount of water on the baking pan. Drizzle the peppers with olive oil and cover with foil.
- Bake for 30 minutes. Uncover and bake for another 15 to 20 minutes or until cheese is melted and slightly brown.