I dislike grocery shopping. I’m not sure why, but it gives me anxiety –– maybe it’s because there are too many options. Before going to the store to shop for what I need in the upcoming week, I try and use what I have left in my refrigerator and pantry. Stuffed bell peppers are one of my go-to recipes to delay grocery shopping. I love this recipe because it’s easy to make and is adaptable for any preference. This recipe is a base. Swap rice for a different grain, omit the protein for a vegan option, use a blend of beef and pork for a richer flavor, or use whatever vegetables you have. Plus, you can serve the bell peppers as is or topped with a tomato sauce served with crunchy bread. Make this when you’re stumped on what to make for dinner or just need another day to prepare for grocery shopping. 

Stuffed Bell Peppers
Serves 6 

Ingredients
1 pound lean ground beef
4-6 cremini mushrooms, chopped
1 cup frozen corn
1 carrot, diced
2 medium leeks, white section roughly chopped with green tops discarded
2 cloves garlic, minced
1 cup canned white beans, drained and rinsed
2 14.5-ounce cans diced tomatoes with juice
2 tablespoons tomato paste
2 tablespoons fresh basil, roughly chopped
1 tablespoon fresh oregano, roughly chopped
1 teaspoon dried thyme
Pinch red pepper flakes
Salt and black pepper, to taste
1½ cups cooked white rice
6 bell peppers, tops cut off and ribs and seeds removed
1 cup cheddar, Monterey Jack, or mozzarella cheese, shredded 

Directions

1. Preheat the oven to 350°F.
2. In a large sauté pan over medium-high heat, brown ground beef until cooked almost through, about 5 minutes. Add mushrooms, corn, carrot, and onion then cook until vegetables are slightly softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. 
3. Stir in beans, tomatoes, tomato paste, basil, oregano, thyme, and red pepper flakes. Season with salt and black pepper and reduce heat to medium and cook for 20 minutes.
4. Remove from heat and stir in rice to evenly combine.
5. Place bell peppers cut side up in a 3-quart baking dish. Generously fill peppers with meat and rice mixture. Sprinkle the tops with cheese. Cover with foil and bake for 30 minutes. Remove foil and cook for another 20 minutes or until peppers are tender and cheese is browned.

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