Stuffed Bell Peppers

Serves: 4 (using 4 peppers) | Prep Time: 20 minutes | Cook Time: 60-75 minutes

Dinner served—right in the shell! This stuffed bell pepper recipe is a true one-dish wonder. The filling is savory, saucy, and rich thanks to the Clean Monday Meals Cream of Mushroom and Everyday Beef Seasoning. The best part? The rice cooks perfectly inside!

Ingredients:

• 4 large bell peppers (any color)
• 1 tablespoon olive oil
• 1- 1 1/2 lb lean ground beef
• 2 teaspoon Clean Monday Meals Everyday Beef Seasoning
• ½ cup chopped yellow onion (from the tops of the pepper, or extra)
• 1 cup cooked long-grain white rice or brown rice
• 1 cup hot water
• 1/2 cup Clean Monday Meals Cream of Mushroom powder
• ¼ cup chopped fresh parsley (optional)
• 1 cup shredded cheddar or Monterrey Jack cheese (or dairy-free shredded cheese), divided
• Salt and black pepper, to taste

Instructions:

1. Prep the Peppers: Preheat your oven to 350°F (175°C.) 
2. Cut the tops off the bell peppers and remove the seeds and membranes. Finely chop the tops (if using for the filling). Place the peppers upright in a 8x8 inch baking dish. Pour about ½ inch of water into the bottom of the dish—this steam helps tenderize the peppers.
3. Cook the Filling: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and break it up. Season with the Everyday Beef Seasoning and cook until browned. Drain any excess fat.
4. Sauté Aromatics: Add the chopped onion and the chopped pepper tops (if using) to the skillet and cook for 3-5 minutes until softened.
5. Combine Filling Base: Turn off the heat. Add the cooked rice and the 1 cup of hot water to the skillet. Stir in the Cream of Mushroom powder until it is completely dissolved and the mixture is moist.
6. Finish Filling: Stir in the parsley (if using). Stir in 1/2 cup of the shredded cheese.
7. Stuff and Bake: Spoon the filling evenly into the whole pepper vessels, packing it gently. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
8. Finish: Remove the foil and sprinkle the remaining 1/2 cup of shredded cheese over the tops of the stuffed peppers. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and golden, and the peppers are tender.
9. Serve: Carefully remove from the dish and serve hot.