Are you looking for a delicious and healthy dinner that's also surprisingly easy to make? Look no further! These McCormick Stuffed Peppers are packed with flavor, bursting with fresh vegetables, and ready in under an hour. This recipe is perfect for busy weeknights, impressing guests, or simply enjoying a comforting and satisfying homemade meal. It's one of those easy recipes that delivers big on taste, making it a true staple in our recipe collection.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can McCormick tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 cup cooked brown rice
- 1 cup shredded cheddar cheese
- 1 teaspoon McCormick dried oregano
- 1/2 teaspoon McCormick dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large bell peppers (any color), tops removed and seeds discarded
Instructions:
Get Started: Preheat your oven to 375°F (190°C). This simple step ensures your peppers cook evenly and the cheese melts perfectly.
Sauté the Veggies: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and chopped bell peppers; cook for another 3-5 minutes, until slightly tender. This step builds the flavorful base of your stuffing.
Combine the Filling: In a large bowl, combine the sautéed vegetables, tomato sauce, diced tomatoes, cooked brown rice, cheddar cheese, oregano, basil, salt, and pepper. Mix well to ensure everything is evenly distributed. This is where the magic happens – combining all those delicious ingredients!
Stuff the Peppers: Carefully fill each bell pepper with the vegetable and rice mixture. Don't overstuff them, leaving a little space at the top. You can even use smaller peppers if you prefer individual servings.
Bake to Perfection: Arrange the stuffed peppers in a baking dish. Add about 1/2 cup of water to the bottom of the dish to prevent the peppers from drying out during baking. Bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly. Keep an eye on them to ensure they don't overcook.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the filling for a little kick.
- Meat Lovers Delight: Brown 1 pound of ground beef or Italian sausage before adding the vegetables for a heartier meal. This is a great way to add protein and richness.
- Cheese Please: Experiment with different cheeses! Monterey Jack, pepper jack, or a Mexican blend would all be delicious additions.
- Vegetarian Option: Omit the meat for a delicious vegetarian option. You could add black beans or lentils for extra protein.
- Make it Ahead: Prepare the filling ahead of time and store it in the refrigerator until ready to assemble and bake. This is a great time-saving tip for busy weeknights.
Nutritional Information (per serving, without meat):
This nutritional information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 250-300
- Protein: 10-15g
- Fat: 8-10g
- Carbohydrates: 30-35g
- Fiber: 5-7g
This McCormick Stuffed Pepper recipe is a simple, healthy, and satisfying meal that the whole family will enjoy. It's a perfect example of how easy it is to create delicious and nutritious food recipes for quick dinner ideas. It's a great recipe for both beginner cooks and experienced chefs looking for a flavorful and versatile dish. Enjoy!