bell peppers recipe

This Italian stuffed pepper recipe is loaded with sausage, spinach, tomatoes and bulgur wheat for a filling and complete weeknight meal. Finish with a little melted cheese and dinner is served!

Italian Stuffed Peppers

large bell peppers, (any color)

bulgur wheat

extra virgin olive oil

yellow onion, (diced)

garlic, (minced)

turkey

salt

black pepper

oregano

basil

thyme

red pepper flakes

tomatoes

baby spinach

parsley

Preheat the oven: Place the rack in the middle of the oven and preheat the oven to 400°F. Set out a large casserole dish or a 9x13 baking dish.

Cook the bulgur: In a medium saucepan set over medium high heat add 1 ¼ cups of water. Bring to a boil, then stir in the bulgur wheat. Reduce the heat to medium low, cover the pan and cook until tender, about 12 minutes. Remove from heat and set aside.

Make the filling: In a large skillet set over medium heat add the olive oil. Once it begins to shimmer add the diced onion and garlic. Saute for about 5 minutes. Add the ground Italian sausage, breaking it up as you cook. Add the salt, pepper, oregano, basil, thyme, and crushed red pepper. Continue breaking up the sausage as it cooks. When the sausage is almost done cooking, about 6 minutes, stir in the canned tomatoes (juice and all) bulger, spinach and chopped parsley. Stir together and cook for another 3 to 5 minutes just to let some of the moisture evaporate. You still want the filling to have some moisture.

Prepare the peppers: Slice the peppers in half through the stem. Remove the seeds, but don’t pierce the flesh. Stuff each pepper half with the filling. Top with shredded cheese and bake, uncovered for 35 minutes, until the peppers are tender, but still have structure. The cheese should be melted and browned in spots.

Cheesy and savory, easy Stuffed Bell Peppers are made with flavorful ground beef and fluffy brown rice for a healthy recipe! These stuffed bell peppers are the best because they can be made with either lean ground beef, sausage, turkey, chicken, or vegetarian ingredients. You will enjoy these stuffed peppers because they are made with homemade tomato sauce, cheddar cheese, garlic, onions, paprika, and juicy tomatoes.

Easy Stuffed Bell Peppers Recipe with Ground Beef and Brown Rice

Tablespoons Extra-virgin Olive Oil

Medium Onion (diced)

Garlic Cloves (minced)

Lean Ground Beef

1½ Cup Cooked Brown Rice

Can Diced Tomatoes

Tablespoon Tomato Paste

Teaspoon Dried Oregano

Tablespoon Smoked Paprika (see notes)

Kosher salt and pepper,

Large Bell Peppers (top and core removed)

Cup Shredded Cheddar Jack Cheese

parsley,

Preheat your oven to 375F and place the peppers cut side up into a baking dish or a rimmed tray.

Heat oil in a large pan over medium heat. Sauté onion until softens, then stir in garlic and cook for about 1 minute more.

Add ground beef and cook until no longer pink, breaking up meat with a wooden spoon, for 5-6 minutes. Stir in cooked brown rice, diced tomatoes, tomato paste, oregano, and smoked paprika.

Cook until sauce is slightly reduced, about 4-5 minutes. Taste and season with salt and pepper as needed.

Stuff each pepper with beef mixture and bake until peppers are mostly tender. About 10-12 minutes.

Sprinkle with cheese and bake for 5-7 minutes more. Garnish with fresh chopped parsley before serving. Enjoy!

https://content.jwplatform.com/videos/81hf6cVu.mp4

These classic stuffed peppers are so easy to make and the perfect weeknight meal that the whole family can enjoy. So good, so filling, and a great way to enjoy summer veggies all year round.

Easy Stuffed Peppers

Lentils are a staple of the Mediterranean pantry, not only because of their health benefits but also because they taste delicious. Here, they&#039;re combined with loads of fresh herbs, bell peppers, cooling cucumbers, and a lemony-garlicky dressing. This vegan, gluten-free main is light, healthy, and totally satisfying. Be sure to use green or black lentils as they hold their shape once cooked (save the red lentils for soup).

French Lentil Salad with Cucumber, Bell Pepper, and Fresh Herbs

lemons, (juiced)

garlic cloves, (pressed or minced)

Kosher salt

Black pepper

bay leaf

cucumber,

red bell pepper ((fresh

orange bell pepper, (cored and chopped)

green onions, (trimmed and chopped)

parsley leaves

mint leaves

Make the dressing. In a large bowl, whisk together the lemon juice, garlic, a big pinch of salt and pepper, and the Urfa Biber (if using). Continue whisking as you drizzle in the olive oil. Continue to whisk until emulsified. Taste and adjust the seasoning to your liking. Set aside as you cook the lentils.

Cook the lentils. In a medium pan set over medium-high heat, add the lentils, bay leaf, and 3 cups of water (or enough water to cover the lentils by at least 1 inch). Bring to a boil, then lower the heat and cover. Simmer for 20 to 25 minutes, or until the lentils are tender but still have a nice bite to them. Drain through a fine mesh strainer.

Combine the dressing and the lentils: Add the warm lentils to the bowl with the dressing and toss to coat. Set aside to cool for a few minutes.

Add the vegetables: Once the lentils have cooled a bit (they can be warm just not hot), add the cucumber, bell pepper, roasted red pepper, green onions, parsley, and mint. Toss gently to combine.

Taste and adjust seasoning. Serve immediately, or cover and refrigerate for up to 3 days.

https://content.jwplatform.com/videos/RfzhFiJG.mp4

Lentil Salad

Haddock is a wonderful, quick, and easy weeknight Mediterranean Diet recipe. If haddock is hard to find, you can substitute cod or halibut.

Baked Haddock with Baby Bell Peppers

haddock fillets, ((4 to 6 ounces each))

baby bell peppers, (any color, sliced into thin rounds)

(both

garlic cloves, (minced)

Greek oregano

paprika

lemon, (zest and juice)

Extra virgin olive oil

finely chopped fresh parsley, (plus more for serving)

Lemon wedges

Get ready. Position a rack in the middle of the oven and heat the oven to 400°F.

Prep the haddock. Pat the fish dry on both sides and season well with kosher salt and black pepper then place it in a large mixing bowl.

Season the haddock and vegetables. To the bowl with the fish, add the baby bell peppers, green onions, garlic and parsley. Season with the oregano, paprika, and a little more salt and pepper. Add the lemon juice, lemon zest and about 1/4 cup of extra virgin olive oil. Toss well to combine, making sure the fish and vegetables are fully coated with the seasoning.

Bake the haddock and vegetables. Transfer the fish and vegetables to a 9 x 13 baking dish. Bake in the heated oven until the fish is opaque and flakes easily at the touch of a fork, about 15 minutes.

Finish and serve. Garnish with more chopped parsley, and serve immediately with fresh lemon wedges on the side.

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