Any good stuffed pepper recipes?

I've got a great stuffed zucchini recipe -- you can use the same filling for stuffed peppers, if you're interested!

This sounds good!

You can try this one, substituting the zucchini with peppers! It is so delicious!


Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil

(Makes 4 whole meal servings or 8 side dish servings, recipe created by Kalyn.)

Ingredients:

2-4 large zucchini
1/2 onion, chopped
1/2 red bell pepper, chopped
2 tsp. olive oil
1 lb. very lean ground beef (less than 10% fat)
1 tsp. Spike Seasoning ( I use a cajun seasoning)
1 tsp. chopped garlic or garlic puree (from a jar)
1/2 tsp. ground fennel seed (I didn’t have fennel, and it was still great!)
1 cup cooked brown rice
1/2 cup finely chopped fresh basil
3/4 cup coarsely grated parmesan cheese
1/4 cup chicken stock

Preheat oven to 375 F. Cut stem and ends off zucchini. Cut zucchini in half lengthwise, then using a pointed teaspoon or melon baller, scoop out and discard most of the zucchini flesh and seeds, leaving an even 1/2 inch of flesh attached to the skin. Microwave zucchini 3 to 4 minutes on high.

Put oil in heavy frying pan and saute chopped onions and peppers until they are just starting to soften, about 5 minutes. (They will cook more in the oven, so they don't need to be fully cooked at this point.) Remove onions and peppers to large mixing bowl, then add ground beef to hot pan and cook until starting to brown. When meat is about half cooked, season with Spike seasoning (or whatever you choose to use) and ground fennel and add garlic, and continue to cook until meat is well browned, breaking it into small, pieces with the side of your turner. Remove cooked beef to bowl. Add cooked brown rice, chopped basil, parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine.

Choose a roasting pan with slight sides, just big enough to hold the zucchini. Spray pan with nonstick spray or a light misting of olive oil. Stuff zucchini with stuffing mixture, packing in as much as you can into each zucchini, and mounding it up as high as you can, until all stuffing is used.

Put zucchini into roasting pan, putting them close together so they hold each other stuffing-side up. Roast uncovered 20-30 minutes, until zucchini is tender-crisp, and filling is hot and slightly browned. Serve hot.

This will keep well for a few days in the refrigerator and can be reheated in the microwave.

Variations:
Use turkey Italian Sausage instead of ground beef.
Use thin tomato sauce instead of the chicken stock.
Use sage or parsley instead of the basil. (I might use a bit less.)
Add some chopped olives to the stuffing.
Use sauteed mushrooms instead of or in addition to the red pepper.
Use feta cheese instead of the parmesan.

Nutritional Value:
Calories: 314
Carbs: 18 grams
Fat: 17 grams
Fiber: 2 grams
Sodium: 440 grams

This one is awesome! I made it a few days ago, and I already want it again. I calculated the calories though, and I used 93/7 turkey so mine came out to 252 per pepper. Very yummy and very filling!

http://allrecipes.com/Recipe/Stuffed-Peppers-with-Turkey-and-Vegetables/Detail.aspx