Stuffed with Flavor

All my life I’ve been a super picky eater. At different points in my life I wouldn’t even eat a peanut butter and jelly, macaroni and cheese or a cheeseburger.

Thank goodness I met Wade (thank goodness for a bajillion reasons) because he pushed me out of my picky habits and now I enjoy eating a variety of foods!

This past weekend we made Stuffed Bell Peppers… talk about yummy!



  • Preheat the oven to 350 degrees F.
  • Cut the tops off the peppers.
  • Remove and discard the stems, then finely chop the tops; set aside.
  • Scoop out the seeds and as much of the membrane as you can.
  • 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.
  • Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes.
  • Remove to a paper towel-lined plate to get rid of the fat.
  • Wipe out the skillet and add the remaining 2 tablespoons olive oil.
  • Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes.
  • Add the garlic and zucchini and cook for another minute.
  • Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes.
  • Cook until everything is heated through, then stir in the beef and rice.
  • Taste and adjust the seasoning.
  • Stir in 1 cup of the cheese.
  • Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup 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.
If you’re looking for a meal that’s easy, stuffed with flavor and is so visually appealing others may think you attended culinary school then this is the dish for you!
Enjoy! I know we were very pleased with the way these turned out.
Until the next page,
Allison Paige

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