Classic Stuffed Bell Peppers (Freezer/Low Sodium/Gluten Free/Diabetic Friendly)

Updated at: Thu, 17 Aug 2023 08:01:04 GMT

Step 1

Preheat the oven to 350 degrees F.

Step 2

Cut the tops off the peppers. Remove and discard the stems, cut off tops and chop finely. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking pan.

Step 3

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes.

Step 4

Sauté onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for 1 more minute.

Step 5

Add the tomatoes and season with salt. Cook until heated through, then stir in the beef and rice. Stir in the cheese.

Step 6

Fill the peppers with the rice mixture and top each with a sprinkle of the remaining cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil.

Step 7

Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 10-15 minutes.

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Easy

Under 30 minutes

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Makes leftovers