Stuffed Bell Peppers

Looking for another way to turn a pound of ground meat into an easy weeknight dinner? These stuffed bell peppers are eye-popping and pretty tasty too. This recipe is endlessly alterable--you can change up the ground meat (lamb, bison, turkey or pork) or vegetables to use what you have on hand. A sprinkle of smoked paprika gives them a festive look!


Savory Stuffed Bell Peppers
Adapted from Food Network
Serve 3-4

3-4 bell peppers
4 Tblsp olive oil

1 onion, chopped
2 cloves of garlic, minced
2 medium zucchini, diced
1 lb ground beef
Salt and pepper
1/2 cup sliced olives
shredded cheese (optional)

Preheat the oven to 350 degrees F.

Cut the tops off the peppers and save. Scoop out the seeds and membrane from each bell pepper. Place the peppers cut-side up in a baking dish just large enough to hold them upright.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Chop up the bell pepper tops and add to the pan with the onions, garlic and zucchini. Cook until soft, about 6-8 minutes. Remove vegetables to a large bowl.

Add 2 more tablespoons of oil to the empty pan and cook the beef. Season with salt and pepper, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Skim off any fat and add the cooked meat to the bowl with cooked vegetables. Add the sliced olives to the mixture and combine well.

Fill the peppers with the meat mixture and top each with a sprinkle of shredded cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil.
Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.