I lied, my mom has never actually made stuffed peppers but there is somewhat of a ring to that name. I was surfing the web one night and found this glorious stuffed peppers recipe; needless to say it made me salivate all over the keyboard. I slightly modified the recipe to add more vegetables and made it less carb-y. #girlproblems
3 large red or green bell peppers
1 lb lean ground beef*
1 cup of edamame and corn, each (or any veggies)
half or quarter of medium sweet onion, diced
1 to 1.5 cups shredded cheese
½ teaspoon pepper
1 teaspoon salt
(Optional) Sriracha or any types of hot sauce
(Optional) 2 cups tomato juice
*Be sure to defrost the beef if frozen
1) Pre-heat oven to 400’F. Cut the top of the bell peppers off and remove stem and seeds.
2) In a large pot, add corn and edamame. Bring to a boil and remove from heat. Set aside.
3) In a large bowl, combine ground beef, diced onion, corn, edamame, salt and pepper. Mix until it comes together. Generously fill the peppers with the ground beef filling.
4) If you like your food spicy, drizzle in sriracha or any type of hot sauce to give it an extra kick.
5) Place aluminum foil in a baking dish and place peppers inside. If you’d like, you can pour tomato juice into the dish to fill ¾ of the way. Bake for 40 minutes.
6) Remove the dish and generously top each pepper with cheese and return the dish to the oven. Bake for about 7-10 minutes until the cheese melts.
This dish is so easy to make and as a student-on-a-budget, I am all for any easy-peasy delicious meals. It’s a great recipe to impress your friends and families without having to become Masterchef Canada!