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Stuffed peppers are more than just a delicious meal; they are a culinary tradition that spans various cultures and cuisines around the world. From the hearty stuffed peppers of Eastern Europe to the vibrant variations found in Latin America, this dish has stood the test of time due to its versatility and comforting flavors. Savory Beef and Vegetable Stuffed Peppers, in particular, are a delightful combination of ground beef, fresh vegetables, and fragrant spices, all enveloped in the protective embrace of a sweet bell pepper. This dish not only satisfies hunger but also provides a nutritious, well-rounded meal, making it a favorite in many households.

Savory Beef and Vegetable Stuffed Peppers

Discover the delicious world of Savory Beef and Vegetable Stuffed Peppers! This versatile dish hails from various culinary traditions and combines hearty ground beef with colorful vegetables and fragrant spices, all encased in sweet bell peppers. Perfect for families or cozy evenings, stuffed peppers can be customized to fit any dietary preference and are ideal for meal prep. Enjoy a nutritious, visually appealing meal that brings comfort and satisfaction to your dinner table.
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Ingredients
  

4 large bell peppers (any color)

1 lb ground beef (80/20 blend for flavor)

1 cup cooked rice (white or brown)

1 medium onion, diced

2 cloves garlic, minced

1 zucchini, diced

1 cup corn kernels (fresh or frozen)

1 can (14.5 oz) diced tomatoes, drained

1 cup shredded cheddar cheese (plus extra for topping)

2 tsp Worcestershire sauce

1 tsp Italian seasoning

0.5 tsp smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If desired, trim the bottom slightly to ensure they sit upright. Place the peppers in a baking dish and set aside.

      Cook the Beef: In a large skillet over medium heat, add the ground beef. Cook until browned (about 6-8 minutes), breaking it apart with a spoon. Drain excess fat if necessary.

        Add Aromatics: Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes until softened and fragrant.

          Mix in Vegetables: Stir in the diced zucchini, corn, drained diced tomatoes, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Cook for another 5 minutes until the zucchini is slightly tender.

            Combine Ingredients: In a large bowl, combine the beef mixture with the cooked rice and 1 cup of shredded cheddar cheese. Mix well.

              Stuff the Peppers: Generously fill each bell pepper with the beef and vegetable mixture. Pack it in firmly and mound it on top. Sprinkle extra cheese on each pepper if desired.

                Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted and bubbly.

                  Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving.

                    Enjoy: Serve hot as a hearty meal or pair them with a light salad for a complete experience!

                      Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings