Recipe Roundup for Stuffed Green Bell Peppers

Green peppers. People either love them, or hate them, there’s no in-between. You can cut them up and use them in stir fry recipes, or my favorite sausage and peppers, and basically any kind of soup or chili your heart yearns to make. One of the most well-known and much-loved ways to enjoy green peppers: stuffed! We’re celebrating stuffed green bell peppers today with a fantastic roundup of recipes from all the best cooks on the internet!

Celebrate Stuffed Green Bell Peppers

As much as I enjoy green bell peppers, I had no idea there was an entire day dedicated to this gorgeous green vegetable. National Stuffed Green Bell Peppers day happens on August 28th each year. To honor one of my favorite green veggies, I’ve scoured the internet for stuffed pepper recipes from my favorite recipe websites that I go to for almost all my own home cooking adventures. Let’s dig in, shall we?

Let me know if you make them and what you think of how they came out!

November Sunflower’s Version of the Tuscan Beef Stuffed Peppers with Pearled Couscous & Melted Mozzarella

If you’re a long time community member around here, you know I’m a huge fan of HelloFresh. We’re current customers (when my budget allows). When my budget doesn’t allow me the luxury of having boxes sent to my doorstep, we grab the ingredients and make the recipes. Some of the recipes we adjust and make them our own, and one of those recipes happens to feature the mighty green bell pepper! And guess what? It’s a stuffed green pepper recipe. Wooohooo.

Ingredients

4 Organic Green Bell Peppers
5 ounces Pearled Couscous
1 Organic Yellow Onion (grated)
2 cloves Organic Garlic (grated)
20 ounces, Grassfed Organic Ground Beef
2 tablespoons, Tuscan Heat Spice (see below for ingredients)
5 ounces Organic Tomato Sauce
2 ounces Organic Beef Stock Concentrate
1 cup Organic Mozzarella Cheese
Sea Salt
Black Pepper
2 tablespoons Organic Grassfed Butter

Cooking Directions

Preheat oven to 425 degrees and move your rack to the middle position. If you used a toaster oven like I do, use the bottom rack and adjust the temperature to 400 degrees.
Drizzle oil on a baking sheet (if you hate cleaning the baking sheet, out a layer of tin foil down and drizzle oil on it).
Halve green bell peppers lengthwise, remove stems and seeds. Place them on the baking sheet, drizzle more oil over the top and rub both sides to coat them. Season both sides with salt and pepper. Place them cut side down on the baking sheet and pop them in the oven for approximately 18 minutes.
While the green peppers bake in the oven, melt 2 tablespoons of butter in a small pot over medium-high heat. Add couscous and season with salt and pepper. Cook and stir until it’s toasted (approximately 2 minutes).
Stir in 1-1/2 cups of water and bring it up to a boil. Once boiling, cover and reduce to simmer. Cook couscous until tender (approximately 6 minutes). Once finished, remove from heat but keep covered.
Grate onion and garlic and dice tomatoes.
Heat a drizzle of olive oil in an ovenproof pan over medium heat. Add onion and cook until softened, add garlic and cook until softened, then add ground beef. Season beef with Tuscan Heat Spice, salt and pepper. Cook until browned and cooked through.
Drain the ground beef once it is cooked through to remove excess oil and fat.
Add the ground beef back into the pan, add tomato sauce, stock concentrate and a half a cup of water. Season with more salt and pepper. Let it simmer until it thickens for about 2 minutes.
Stir your cooked couscous into the ground beef mixture. Take it off the heat.
Take bell peppers, flip them so they can be stuffed with the ground beef and couscous mixture. Place them in the pan with the remaining mixture, making sure to nestle each stuffed pepper into the mixture. Sprinkle mozzarella over the stuffed peppers. (If using a toaster oven, use a smaller baking dish for the stuffed peppers and ground beef/couscous mixture).
Roast the stuffed peppers on middle rack until the cheese melts.
You’re ready to serve it up.