Name: Stuffed Bell Peppers
Prep time: 29 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 Bell Peppers (green , red of your choice); 1 pound Ground veal, ground turkey or ground beef (really your choice); 1 tablespoon Extra Virgin Olive Oil; 3 shallots (finely chopped); 3 cloves Garlic (minced); 1 cup Wild rice (cooked, (I use boil in a bag and use 1 bag)); ½ cup Julienned carrots; ½ cup Sliced cherry tomatoes; 2 cups Loosely packed cups of fresh spinach; ¼ cup Green peas; 1 teaspoon Italian seasonings; 1 teaspoon Smoke Paprika; Salt and pepper to taste

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Stuffed Bell Peppers were a dinner request from my new husband so, long before the internet I had to figure it out. Remember those newlywed meals? Cooking for myself was the norm, cooking for this new person in my life was a little daunting. We didn’t have the internet to look up recipes and stuffed bell peppers were a new concept to me. As a result I sort of winged it with some instructions from him. We were living in a small one bedroom, adorably condo with a tiny kitchen. We both worked all the time, fortunately we had a small grocery store across the street, literally, so I ran across the street for my ingredients.

Fast and Easy Stuffed Bell Peppers

If you are in a rush, this is such a fast and easy dinner. Since you can put just about anything into these stuffed bell peppers, there is a good chance you have all you need already in your refrigerator. You can see below what I put into my stuffed bell peppers. Honestly you can put just about anything into you stuffing so go for it.

Make stuffed bell peppers with your favorites

Throw any of your favorites into this. I will share with you what I do and you can take it from there to make it your own. As a newlywed I always used ground veal. Lean ground veal goes with everything. First, I browned the ground veal and then add my new husband’s favorite things. Secondly, I mixed in the meat and vegetable stuffing with cooked wild rice. For starving newlyweds I was looking to stretch our food anyway I could. Add ins make the stuffing go further.

Look at all that goodness that is part of my stuffing for stuffed bell peppers. Spinach, tomatoes, carrots, turkey, you can't go wrong. — *Look at all that goodness that is part of my stuffing for stuffed bell peppers. Spinach, tomatoes, carrots, turkey, you can’t go wrong.*

In need of a quick meal I revisited the stuffed bell peppers

Recently, after one of those days, we all have them, I needed a quick, tasty, filling dinner. After a quick look through the fridge I pulled out everything and used it. I found ground turkey, spinach, carrots and peas, therefore stuffed peppers it was. After I browned the turkey I drained it and set aside. Sauteing shallots and garlic in extra virgin olive oil is standard for most meals at our house so of course I made sure that I did that. Once the shallots and garlic are ready in go carrots, tomatoes. After about 5 minutes I add back in the browned ground turkey, everything is seasoned. Lastly I mixed in some spinach and parmesan cheese. Cooking just long enough to barely wilt the spinach.

Once all the fixings are ready, I reach for my bell peppers. I had already cut off the tops and cleaned out the seeds. I had blanched the bell peppers and they were sitting over to the side drying.

*One way to keep your stuffed bell peppers upright is some aluminum foil*

Stuff those bell peppers!

To get my bell peppers to stand up, I have used aluminum foil around the bottom of them. I suddenly had a brilliant idea! I pulled out my trusty muffin pans because they looked like a great solution. The bell peppers were a perfect fit! My bell peppers stood proudly in the muffin pan.

Let the stuffing begin! Place each stuffed bell pepper into the muffin pan and into the oven. Put the extra stuffing in a small casserole dish to avoid wasting any. Bake the extra stuffing mixture along with the stuffed bell peppers.

Don’t forget to top your peppers with some parmesan cheese

Finally with about 5 minutes to go, I removed the muffin pan and the casserole dish and topped each bell pepper with more parmesan cheese. Additionally, I made sure to topped the casserole pan with more cheese. Back in the over they both went just long enough to melt the cheese, about 5 minutes.

*These stuffed peppers have turkey, black beans, rice and a plethora of vegetables. Using a muffin pan keeps those stuffed bell peppers upright.*

Beautiful Results for dinner

Your beautiful stuffed bell peppers can really serve as a meal by itself. My husband likes to use the extra from the casserole pan for a little second serving so I don’t worry if I have too much stuffing.

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