Are you looking for a delicious and satisfying dinner that's also easy to make? Look no further! This stuffed pepper recipe with homemade tomato sauce is a fantastic choice for a healthy and flavorful weeknight meal. It's packed with nutritious vegetables, hearty grains, and a vibrant, tangy tomato sauce that will have everyone coming back for seconds. This recipe is perfect for busy weeknights, offering a quick dinner solution without sacrificing taste or quality. Let's dive into this simple yet impressive dish!
Ingredients:
For the Stuffed Peppers:
- 6 large bell peppers (any color), tops removed and seeds scooped out
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey for a leaner option)
- 1 cup uncooked long-grain rice
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
For the Topping (Optional):
- 1/4 cup shredded mozzarella cheese
Instructions:
Step 1: Prepare the Peppers
Preheat your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove the seeds and membranes. Lightly oil a large baking dish.
Step 2: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Brown the Meat
Add the ground beef (or turkey) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Step 4: Combine the Filling
Stir in the uncooked rice, crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for about 5 minutes, or until the rice has absorbed some of the liquid. Remove from heat and stir in half of the Parmesan cheese and the parsley.
Step 5: Stuff the Peppers
Spoon the meat and rice mixture into the prepared bell peppers, filling them almost to the top.
Step 6: Bake the Peppers
Place the stuffed peppers in the prepared baking dish. Pour any remaining sauce from the skillet around the peppers. Bake for 45-50 minutes, or until the peppers are tender and the rice is cooked through.
Step 7: Add the Topping (Optional)
During the last 10 minutes of baking, sprinkle the remaining Parmesan cheese and mozzarella cheese (if using) over the stuffed peppers.
Step 8: Serve and Enjoy!
Let the stuffed peppers cool slightly before serving. Garnish with extra fresh parsley, if desired. This simple homemade cooking method results in a truly delicious dish.
Tips and Variations:
- For a vegetarian version, substitute the ground beef with 1 cup of cooked lentils or quinoa.
- Add other vegetables to the filling, such as chopped carrots, zucchini, or mushrooms.
- Use different types of cheese, such as provolone or cheddar.
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30 grams
- Fat: 15-20 grams
- Carbohydrates: 30-35 grams
This stuffed pepper recipe offers a healthy and delicious meal option, perfect for a quick weeknight dinner or a more relaxed weekend meal. The recipe is easy to customize to your preferences, making it a versatile addition to your repertoire of quick dinner ideas and best recipes. Enjoy the wonderful flavors of this homemade dish!