If you love Greek or Mediterranean flavors, you will have to try my stuffed green pepper recipe. Besides being incredibly easy to make, this no-fuss dinner feature quickly became family approved after the first bite, amidst mmmmms of approval.
This was a big win for me as Sam and Ana aren’t big fans of their veggies, and I have to hide veggies in their favorite food, more times than not. (Yes, I’ve even hidden spinach in brownies, in the past. ) I will have to admit though, that Ana did leave the pepper casing behind and just dove into the good stuff!
An Easy, Flavor-Filled, Stuffed green pepper recipe
We’re blessed with wonderful, generous neighbors, who’re always sharing their surplus produce hauls. This week’s bounty included a bag filled with juicy green peppers. I remembered my Mama making stuffed peppers when I was a child and realized my kids hadn’t been introduced to this genius combination of meat in a pepper cup. My kids love kebabs, so I chose to use the spice blend I use in the same to make the pepper stuffing.
I started off by cutting each pepper in half (horizontally) and cleaning out the seeds. I then boiled the raw peppers in lightly salted water for about 5 minutes. Once done, I drained the peppers and placed these open-cavity, side up, on a lightly greased (olive oil), oven-safe pan.
Next I made my meat mix, generously seasoned, and added a cup full of shredded spinach and a cup of grated carrots into the mix, because why not? The more veggies the better, right?
I lightly sautéed the onions, garlic for about 5 minutes before adding the raw meat mix to the onions and garlic. This mix was then cooked for about 10 minutes. (My test is when the meat loses its red-pink color and browns.)
Once done, I carefully packed the meat mix into the cups, ensuring I brimmed each cup to the max.
Finally topped all this with a grated mozzarella cheese and sharp cheddar cheese mix before placing the tray into the oven to cook to flavorful perfection.
I cooked these for 25 minutes at 350 degrees F and served stuffed pepper cups right out of the oven, piping hot. Isn’t that always the best way?
Ready to print off the recipe?
I’m excited to hear what your family thinks.
You could serve this with a side of simple biryani rice if you don’t want to add the rice to the mix.
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