Recipe: Stuffed Peppers

Author: Allie, Hamama Happiness Team Member

Prep Time: 10 minutes

Cook Time: 50 minutes

Makes: 6 Stuffed Peppers

Colorful bell peppers are the perfect sweet and sturdy vessels for a tasty filling. Have fun experimenting with your favorite melty cheeses (think goat cheese or pepper jack cheese) and ground proteins (chicken, Italian sausage, or soy chorizo)! You could also give it a Latin-flare with black beans, corn, and salsa!

Ingredients:

1/2 c. uncooked rice (sub for quinoa or cauliflower rice)

2 tbsp. extra-virgin olive oil, plus more for drizzling

1 medium onion, chopped

2 tbsp. tomato paste

3 cloves garlic, minced

1 lb. ground beef (can sub ground chicken, italian sausage, soy chorizo, etc)

1 (14.5-oz.) can diced tomatoes

1 1/2 tsp. dried oregano

Kosher salt

Freshly ground black pepper

6 bell peppers, tops and cores removed

1 c. shredded Monterey jack (can sub pepper jack, Parmesan, mozzarella, goat, etc)

Your favorite Hamama Microgreens for garnish

Freshly chopped parsley, for garnish

Instructions:

1. Preheat oven to 400° F. In a small saucepan, prepare rice according to instructions.
2. In a large skillet, heat oil over medium heat. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat.
3. Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until the liquid has reduced slightly, about 5 minutes.
4. Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon the prepared filling into each pepper and top with cheese, then cover the baking dish with foil.
5. Bake until the peppers are tender, about 35 minutes. Uncover the pan and bake until cheese is bubbly and golden brown (about 10 minutes).
6. Garnish with parsley and your favorite microgreens before serving.

ENJOY!