I am certainly a Food Network fan. Whether it is Giada or Ina (my personal favorite), I love to gather recipes and test them on family. This one certainly worked for me. Modified from Giada’s stuffed pepper recipe, this tasty dinner was a perfect balance of protein, carbs and veggies. A perfect portion with a side of garlic bread, this quick recipe will make your family happy on a weekday night. Thanks, Giada! Keep these dishes comin!
Sweet Stuffed Peppers
4 medium red, yellow or orange bell peppers
1 1/4 teaspoons kosher salt, divided
2 tablespoons olive oil
1/2lb ground beef
2 shallots, chopped
1/4 teaspoon dried oregano
1 1/2 cups cooked brown rice
One 14-ounce can baby Roma or cherry tomatoes, such as Mutti, crushed by hand
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup fresh parsley, chopped
1/4 teaspoon freshly ground black pepper
3/4 cup grated Provolone piccante cheese or mozzarella cheese
Preheat the oven to 375 degrees F.
Cut off the top 1/3 inch of each pepper, remove and discard the seeds. If needed, cut a small amount of the bottom off each pepper so that they sit flat. Season the insides evenly with 1/4 teaspoon salt. Nestle the peppers inside an 8-inch baking dish and set aside.
Heat a large skillet over medium-high heat. Add the oil and heat another minute. Add the plant-based meat and use the back of a wooden spoon to break apart the meat into small pieces. Cook, stirring occasionally, until the meat is browned, about 5 minutes. Add the shallots, oregano and 1 teaspoon salt and cook another 4 minutes or until fragrant and the vegetables begin to soften. Stir in the rice, tomatoes, Parmigiano-Reggiano cheese, parsley and pepper and cook until the spinach is wilts and the cheese is melted. Divide the mixture among the peppers. Top with the Provolone piccante.
Add 1/2 cup of water to the bottom of the pan. Bake the peppers for 40 minutes or until the cheese is melted and peppers are soft but not falling apart. Serve hot.