Stuffed Bell Peppers (The Pioneer Woman's recipe)

Ingredients

• 3 pieces Large Bell Peppers (any color – red, yellow, purple; tops removed and seeds discarded)
• 8 oz Lean Ground Beef (organic, 80% lean; divided if more needed)
• 1 cup Brown Rice (cooked; use quick‑cook or pre‑cooked bag for convenience)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 2 cloves Garlic (minced)
• 1 medium Onion (finely chopped)
• 1 small Red Bell Pepper (finely diced for color and mild sweetness)
• 1 strip Purple Bell Pepper (only a strip or two for subtle flavor; rest saved for salads)
• 1 medium Zucchini (peeled and finely diced)
• 8 oz Mushrooms (cleaned and coarsely chopped)
• 2 pieces Roma Tomatoes (seeded and diced; can substitute any ripe tomato)
• 1 cup Pepper Jack Cheese (shredded; can freeze briefly for easier grating)
• 1 tsp Crushed Red Pepper Flakes (adjust to taste; half a pack used in video)
• 1 tsp Salt (to taste)
• ½ tsp Black Pepper (freshly ground)
• ¾ cup Water (added to baking dish to keep peppers moist)

Instructions

1. Prepare the Bell Peppers

   Cut the tops off the 3 bell peppers, remove seeds and membranes, and set the tops aside. Place the hollowed peppers in the Rock‑Croc baking dish.

   Time: PT5M

2. Microwave Peppers for Pre‑Cook

   Cover the peppers with a piece of foil and microwave on high for 3 minutes to soften slightly.

   Time: PT3M

3. Cook Brown Rice

   Follow package directions for 1 cup of brown rice (about 20 minutes). When done, fluff with a fork and set aside.

   Time: PT20M

   Temperature: 212°F

4. Brown the Ground Beef

   Heat 1 tbsp olive oil in the skillet over medium‑high heat. Add 8 oz ground beef, breaking it up, and cook until no longer pink, about 5 minutes. Drain excess fat onto paper towels if needed.

   Time: PT5M

   Temperature: medium‑high

5. Sauté Vegetables

   Add remaining 1 tbsp olive oil to the skillet. Add chopped onion, minced garlic, diced red and purple bell peppers, zucchini, and mushrooms. Sauté for 5 minutes until softened.

   Time: PT5M

   Temperature: medium

6. Season the Veggie‑Beef Mix

   Season with 1 tsp salt, ½ tsp black pepper, and 1 tsp crushed red pepper flakes (adjust for heat). Stir to combine.

   Time: PT1M

7. Add Tomatoes and Rice

   Stir in the diced tomatoes and the cooked brown rice. Mix until evenly distributed.

   Time: PT2M

8. Incorporate Cheese

   Fold in 1 cup shredded pepper jack cheese, reserving ¼ cup for topping later.

   Time: PT2M

9. Stuff the Peppers

   Spoon the filling into each pre‑cooked pepper, packing gently but leaving a little space at the top. Sprinkle the reserved cheese over each pepper.

   Time: PT5M

10. Add Moisture and Cover

    Pour ¾ cup water into the baking dish around the peppers. Drizzle a thin layer of olive oil over the tops, then cover tightly with aluminum foil.

    Time: PT2M

11. Bake the Peppers

    Place the dish in a pre‑heated oven at 350°F and bake for 30 minutes. Remove foil, then bake an additional 5 minutes to brown the cheese.

    Time: PT35M

    Temperature: 350°F

12. Rest and Serve

    Allow the peppers to rest for 5 minutes before serving. Garnish with fresh herbs if desired.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

22 g

Carbohydrates

38 g

Fat

18 g

Fiber

6 g