Courtney And Mom'S Stuffed Peppers
Juicy stuffed peppers filled with seasoned ground beef, rice, mushrooms, and zucchini, baked to perfection. A hearty, family-friendly dish bursting with savory flavors.
Ingredients
Instructions
- In a saucepan, blanch the green peppers for 3 minutes, then drain and set aside.
- In a skillet, cook the hamburger until browned, then add chopped onion and mushrooms, cooking until tender.
- Stir in spaghetti sauce, cooked rice, and cooked zucchini (if using), mixing well.
- Stuff the blanched peppers with the meat and rice mixture.
- Place the stuffed peppers in a baking dish, top with shredded cheese.
- Bake in a preheated oven at 375°F (190°C) for about 20-30 minutes until cheese is melted and bubbly.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken instead of hamburger. You can also add spices like Italian seasoning or garlic powder to enhance the dish. If you don’t have zucchini, substitute with spinach or kale. Blanching the peppers helps soften them, but you can roast them for a more smoky flavor. This recipe is versatile and can be adjusted based on available ingredients.
Serving Suggestions
Serve these stuffed peppers with a side salad or garlic bread for a complete meal. They pair beautifully with a light tomato sauce drizzled on top. Consider serving alongside steamed vegetables or a grain dish like quinoa for a wholesome dinner. For a heartier option, browse more American recipes that feature ground meat for additional ideas.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 15-20 minutes or until heated through. You can also microwave them for a quicker option, but the oven will maintain the texture of the cheese better.
Nutrition & Diet Analysis (per serving)
Each serving of Courtney And Mom'S Stuffed Peppers contains roughly 487 calories, with 18g protein, 67g carbohydrates, and 19g fat. It is an excellent source of vitamin D (262% of the Daily Value), vitamin C (84% of the Daily Value), and protein (36% of the Daily Value). Note that it is relatively high in sodium, at 785mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers a day ahead. Assemble them without baking, cover tightly, and store in the refrigerator. When ready to bake, simply preheat the oven and follow the baking instructions. This can save time on busy nights.
What can I substitute for rice in this recipe?
If you'd like to avoid rice, consider using quinoa, couscous, or even cauliflower rice for a low-carb option. Each of these substitutes will absorb the flavors well and provide a satisfying texture in the stuffed peppers.
Can I freeze the stuffed peppers?
Absolutely! You can freeze the unbaked stuffed peppers. Wrap them tightly in plastic wrap and aluminum foil, and they will last for up to 3 months. When ready to cook, bake them straight from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).