I'm just a busy wife and mom who loves to cook (and hates to clean up afterward), balancing the many hats I wear and trying to look cool, calm, and collected while doing it...

Oh, and I rarely measure anything when I cook, so consider yourself warned. Love good food. Try new things. Eat to your heart's content.

Tuesday, December 27, 2011

Stuffed Peppers... or Zucchini even!

Okay, so this recipe made A LOT! I made it not only for our family (6, including my parents), but also for a friend who recently had a baby. 10 big ol' peppers to be exact. Great for a crowd, or for freezing for a later meal.This recipe is super versatile too. You can make it how it is, stuffed into peppers. You can make it how it is, leaving out the chopped zucchini, and stuff it into zucchini. You can even leave out the rice in the mix, and serve it over rice instead... or bake it all in a casserole... your choice. And you can tweak it to your liking, and what you have on hand. Good stuff!

Stuffed Peppers
1 lb. Ground Beef
2 links Bratwurst, casings removed
3 Link Italian Sausage, casings removed (Don't judge. I like to mix my meats!)
Seasoning Salt
Italian Seasoning
21 Seasoning Salute from Trader Joe's (I seriously love the flavor of this no-salt seasoning!)
Onion Flakes and Garlic Powder (fresh is always better. I was just lazy and used dehydrated.)
Splash or two of Balsamic Vinegar
1/4 cup, or so, White Wine
2 hand fulls of Baby Carrots, finely chopped
1 Medium Zucchini, finely chopped
1 Bag Frozen Rice Medley (Brown and Red Rice, and Black Barley) from Trader Joe's, or 2 cups   cooked brown rice
1 28 oz. can Petite Diced Tomatoes
12 oz. Italian Cheese Blend (I used Quattro Formaggio Blend from TJ's), divided.
10 Bell Peppers, any color (I like the ones with four bumps on the bottom... they stand up better)

Brown and chop the meat with all the seasonings.

Add the finely chopped carrots and zucchini. (The Pampered Chef Food Chopper is a life saver people!)

Cook until the meat is thoroughly done. Add balsamic vinegar, wine, tomatoes. Cook uncovered until the liquid is reduced a little.

Make the rice according to package directions, then add it into the mix. Turn off heat.

While that is all cooking away, wash and dry your peppers. Cut off just the tops, and remove the seeds and veins. Place them in a somewhat deep casserole dish that has been sprayed with non-stick spray.

Put about 1 Tbsp of the cheese in the bottom of each pepper.

Add about 3/4 of a cup of the cheese to the somewhat-cooled meat mixture.

Start spooning the mixture into each pepper.

Top them evenly with remaining cheese.

Cover with foil.

Bake at 375 for 30 minutes. Take the foil off and cook another 15-20 minutes, until hot, melty. bubbly, browned, etc.

I usually serve mine with fresh bread and a green salad. Enjoy!


  1. Those look amazing. I never get any of my food to look good after it is cooked. :-)

  2. My guys don't like bell peppers... wonder what they're eating when I make this for me hahaha! Seriously... I'm making this! :9 YUM!