Stuffed Bell Peppers
Do I need to boil my peppers before stuffing them?
What do you put in stuffed bell peppers?
How to make stuffed bell peppers?
Preheat oven to 425°F. In a food processor add mushrooms in batches and blitz on high for 30 seconds, until mushrooms resemble ground meat. Turn on the heat to medium high in a medium pot add 4 tablespoons of oil and mushrooms, cook for 8 minutes, stirring occasionally.
Add the onion, celery, garlic and thyme, cook for 2 minutes. Add savory and salt, stir once or twice. Stir in stock and ½ cup of breadcrumbs, mixture should hold when pressed together. Add bell peppers to a foiled liner baking sheet. Evenly add mixture in bell peppers, sprinkle with remaining bread crumbs and drizzle remaining oil over top. Bake for 25-30 minutes, until breadcrumbs are golden brown.
What do you put in stuffed bell peppers?
The options are unlimited for what you can put in stuffed bell peppers. Below is a list of options.
Meat: ground beef, ground chicken, ground turkey, shrimp, crawfish, lobster, ham, bacon, tasso(Cajun smoked ham), or smoked sausage.
Grains: rice, orzo, bread crumbs, or quinoa.
Vegetables: tomatoes, cabbage, zucchini, squash, or mushrooms.
Cheese: cheddar, mozzarella, parmesan, pepper jack, or smoked gouda Cheese
Can you make ahead?
Freezer: Stuffed Bell Peppers: You can make the peppers in advance and place in an airtight container, after it cools off. Keep in the freezer for 3 months. Thaw 24-48 hours before using.
Fridge: Mushrooms: Mushrooms can be made one day in advance, and will be fresh for 7 days.
Stuffed Bell Peppers: Stuffed bell peppers can be made one day in advance, and will be fresh for 7 days.
Reheating: Stuffed Bell Peppers: Pop in a 350°F oven for 5-10 minutes.
Latest Recipe Video:
Substitution Options:
Common One to One Substitutions:
Red, Yellow, Orange Bell Peppers = Green Bell Peppers
Ground Beef, Ground Turkey = Mushrooms
Traditional Bread Crumbs = Panko Bread Crumbs
Mushroom of Choice = Baby Portobello
Oil of Choice = Avocado Oil
What goes with stuffed bell peppers?
Meal Ideas:
Recipe:
Stuffed Bell Peppers
Ingredients
- 2 16 oz. baby portobello mushrooms washed, sliced
- ½ cup avocado oil
- 1 medium onion chopped small
- 4 stalks celery chopped small
- 8 garlic cloves chopped small
- 6 sprigs fresh thyme
- 2 tablespoons savory seasoning
- 2 teaspoons kosher salt
- ½ cup unsalted vegetable
- 1 cup panko bread crumbs
- 4 bell peppers seeded
Instructions
- Preheat oven to 425°F. In a food processor add mushrooms in batches and blitz on high for 30 seconds, until mushrooms resemble ground meat. Turn on the heat to medium high in a medium pot add 4 tablespoons of oil and mushrooms, cook for 8 minutes, stirring occasionally.
- Add the onion, celery, garlic and thyme, cook for 2 minutes. Add savory and salt, stir once or twice. Stir in stock and ½ cup of breadcrumbs, mixture should hold when pressed together. Add bell peppers to a foiled liner baking sheet. Evenly add mixture in bell peppers, sprinkle with remaining bread crumbs and drizzle remaining oil over top. Bake for 25-30 minutes, until breadcrumbs are golden brown.
