Whippin’ in the kitchen!
Youth in YTOP (Youth Training and Opportunities Program) have been cooking up a storm in our kitchen, trying out different recipes based on foods we will be growing this summer… And this stuffed bell pepper recipe passed the test!
Using fresh bell peppers from the garden is going to elevate it to a whole new level! We can’t wait to recreate this dish once the veggie is ripe come late summer.
We’ve included the recipe below to try it out for yourself. Stay tuned for more YTOP-approved recipes!
Stuffed Bell Peppers
- 4 bell peppers (any color)
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup shredded mozzarella cheese
- Preheat the oven to 350°F.
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.
- Add the chopped onion and garlic to the skillet and cook until softened.
- Stir in the cooked rice, diced tomatoes, oregano, basil, salt, and pepper.
- Spoon the beef and rice mixture into the bell peppers until they are filled to the top.
- Place the stuffed peppers in a baking dish and sprinkle the tops with grated Parmesan cheese, chopped parsley, and shredded mozzarella cheese.
- Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.