Meal
 #
10

Stuffed Peppers

Scan to pick up ingredients

Ingredients

Included in pickup

  • 1 cup uncooked white rice
  • 1 onion, diced
  • 2 cups marinara sauce
  • 1 pound 93% lean ground beef
  • 1 14.5oz can diced tomatoes
  • ¼ cup chopped fresh Italian parsley
  • 4 cloves garlic, minced
  • 1 cup finely shredded Parmesan cheese, plus more for topping
  • 4 large bell peppers, halved lengthwise and seeded

Excluded in pickup

  • ¼ teaspoon crushed red pepper flakes
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 pinch ground cayenne pepper
  • 2 cups water
  • 1 tablespoon olive oil

Directions

  1. Preheat the oven to 375 degrees
  2. Microwave 1 cup of rice and 2 cups of water in a microwave-safe bowl for 15 minutes 
  3. Bake halved peppers for 20 minutes to soften.  
  4. Cook meat: sauté onion and olive oil over medium heat until onion begins to soften, about 5 minutes.  Add ground beef. Cook until brown.  
  5. Add marinara sauce and red pepper flakes into the skillet with beef; cook and stir for 1 minute 
  6. Combine ground beef, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into a bowl and mix well. Stir in cooked rice and parmesan. Stuff bell peppers with beef mixture
  7. Place stuffed bell pepper halves in a baking dish; sprinkle with remaining parmesan, cover baking dish with aluminum foil, and bake in the preheated oven for 25 minutes.
  8. Remove aluminum foil and bake until peppers are tender and the cheese is browned on top, an additional 10 minutes.