Prep Time: 5-35 minutes, depending on whether or not you use rice.
Cook Time: 15-25 Minutes
All Together: 20-40 minutes
Stuffed bell peppers are fantastic, but they’re usually filled with some uncommon ingredients that you may not have around the house, the most popular being ground beef. If you do have hamburger meat, definitely throw it in. But this all veggie dish is so delicious that you won’t even notice the lack of freezer burnt filling.
Things You Definitely Need
- A Bell Pepper
- Tomato Sauce
- Bread Crumbs
- One Additional Vegetable
Things That Would Be Nice to Have
- 1 Tbsp Olive Oil
- More Bell Peppers
- 2 Garlic Cloves
- An Onion
- Your Favorite Veggies (I like broccoli, mushrooms, carrots, zucchini, etc)
- One Tomato
- Fresh Parsley
- Parmesan Cheese
- ½-1 Cup of Rice
Preheat the oven to 350 degrees.
Cut off the top(s) of your bell pepper(s). Scoop out the insides and rinse the hallowed pepper out to ensure you’ve cleansed it of any bitter seeds. Finely chop up any of the vegetables you have except for your tomato, if you’re using a tomato. Cut your tomato up into small chunks. Finely chop up the parsley after removing all stems.
Heat 1tbsp of olive oil in a pan with the minced garlic and chopped onion. Sauté for one minute or until garlic starts to brown.
Throw tomato sauce (at least 2 cups if cooking for two), chopped veggies and chunked tomatoes into the skillet. Let simmer for three minutes. Add salt, pepper, basil, and oregano to taste. I like to add red crushed pepper too, but my mouth is a masochist.
Add rice. If you do not have rice, slowly add bread crumbs instead, stirring in between pours to ensure they are soaked up by the tomato sauce.
Let simmer for five minutes.
Scoop mixture into bell pepper. Add bell pepper to a lightly oiled baking sheet/pan.
Generously sprinkle grated Parmesan cheese on top.
Cook for 15-25 minutes, depending on whether you want the cheese to be melted or browned.
Sprinkle fresh parsley on top and serve immediately.