Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
Active Time
25 Mins
Total Time
55 Mins
Thaw Time
24 Hours
Bake Time
15 Mins
Yield
Serves 4

This easy recipe for stuffed peppers will become your new weeknight favorite, not just because it is delicious, but because you can sub or add extra ingredients. Use ground turkey instead of ground beef, cauliflower rice instead of the traditional white rice, and add diced zucchini and other vegetables to the mix. Whether whole or cut, bell peppers freeze well and retain a nice texture and bright color, even after thawing and baking. And unlike some vegetables, you don’t need to blanch bell peppers before you freeze them. After rinsing, be sure to dry them completely with a paper towel to reduce the chance of freezer burn. Thaw the frozen peppers in the refrigerator before baking.  Never take a glass dish out of the freezer and put it directly in a hot oven. Let it sit on the counter as the oven preheats.

How to Make It

Step 1

Cut peppers in half through the stems. Remove seeds and membranes; discard.

Step 2

Heat oil in a large skillet over medium-high. Add beef; cook, stirring to crumble, until mostly browned, about 6 minutes. Add onion and garlic; cook, stirring, until beef is cooked and onion is tender, about 4 minutes. Stir in next 6 ingredients. Cook, undisturbed, 1 minute. Remove from heat; cool 5 minutes.

Step 3

Divide mixture evenly among bell pepper halves (about 1/2 cup each). Arrange in a 9- x 13-inch baking dish.

To cook now: Preheat oven to 350°F. Bake 10 minutes. Sprinkle cheese on peppers; bake until heated through, 20 to 35 minutes. Sprinkle with oregano.

To freeze for later: Wrap dish tightly in 2 layers of plastic wrap. Wrap in heavy-duty aluminum foil. Freeze up to 1 month.

To thaw and cook: Thaw in refrigerator 24 hours. Preheat oven to 350°F; place unwrapped dish on counter while oven preheats. Bake 20 minutes. Sprinkle cheese on peppers; bake 25 to 30 minutes. Sprinkle with oregano.