Grass-Fed Beef Stuffed Peppers
The Grass-Fed Beef Stuffed Peppers offer a robust and flavorful combination of ingredients. The grass-fed ground beef provides a rich, meaty taste, complemented by the savory blend of onions, garlic, zucchini, and tomatoes. The addition of pepper jack cheese adds a creamy, slightly spicy element, while the long-grain and wild rice contribute a hearty texture. Overall, these stuffed peppers deliver a satisfying and well-balanced taste experience.
1 lb Grass-Fed Ground Beef (85/15)
6 Bell Peppers, any color
2 tbsp Olive Oil, plus more for drizzling
Salt + Pepper
1 Onion, finely diced
2 cloves Garlic, chopped
1 medium Zucchini, finely diced
4 Roma Tomatoes, seeded and finely diced
1 cup cooked Long-Grain and Wild Rice
1 ½ cup Pepper Jack Cheese, grated
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and place the peppers in a baking dish.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook until just beginning to brown, 8 to 10 minutes. Remove and drain fat from beef.
Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.