If ever there were a time to admit that I’ve run out of creative ways to say that a recipe is easy to make, tastes great and makes good leftovers, it’s now. This may also be the point where I admit that I’m losing the capacity to form real sentences on a regular basis, so my writing may quickly devolve into a series of asdfdfsdfasdasds….. kidding.
I’m fine. (Who’s making the next pot of coffee?) (It took me several seconds longer than it should have to remember the word pot.)
Luckily, though coherent speech is becoming increasingly elusive, I continue to possess the ability to communicate food. I think, if anything, I’ve gotten better at cooking, if cooking is defined as a Chopped-style challenge to make a decent meal out of only the scraps in the pantry and freezer. It sounds miserable, but is actually a lot of fun. We eat a lot of polenta lately.
One day, I opened my typically-barren fridge to find PRODUCE. Not carrots either (you know it’s bad when I’m out of carrots), but bell peppers. How did those get there? And who has time to answer questions of this nature? Not I. Not when there is pepper-stuffing to do.
Riveting story, right? Well, I’ll leave you with a few tips for making these either to your personal taste or to use up what you have:
- Any ground meat will do. I used turkey.
- Sub white rice for the wild rice, or you could use cauli rice if you want but I can’t guarantee it won’t be a little soggy.
- The filling cooks inside the pepper in my version, which ends up being sort of like a giant meatball inside of a pepper. If you prefer a looser filling, just saute all of the filling ingredients in a pan until the meat is cooked, lightly steam the peppers, and then assemble and put them in the oven just long enough to melt the cheese.
- Or skip the cheese.
So there you have it! Another quick, largely hands off dinner to add to your arsenal!
- 6 fresh red bell peppers
- 1 lb ground meat of choice (I used turkey)
- 10 ounces frozen chopped spinach defrosted and drained
- 1.5 cups cooked wild rice (see notes for easy cooking instructions)
- 1 cup grated Asiago cheese plus more for topping
- 1 Tbsp fresh rosemary leaves, minced, plus more for garnish (optional)
- 1/8 tsp freshly ground black pepper
- 1 pinch fine sea salt
Preheat the oven to 400F. Spray a small baking dish with nonstick spray and set aside.
Prepare the peppers by slicing straight across the top to remove the stem. Then scoop out the seeds and membranes from the inside. Line the prepared peppers up in the prepared baking dish.
In a large mixing bowl, combine the meat, spinach, rice, cheese, rosemary, salt and pepper and toss to combine. Distribute the mixture evenly between the 6 prepared peppers. Top with additional cheese, if desired.
Tent the pan with foil and bake for 50 minutes. Then, remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly toasted.
- If you're having trouble getting your peppers to stand up in the pan, cut across the bottom to level it (like a layer cake).
- You can use fresh spinach instead. Saute it to soften and get the water out before mixing in with the rest of the filling ingredients.
- See easy rice cooking instructions here. Scroll down to just above the recipe for instructions for cooking wild rice.
- Sub white rice for the wild rice, or you could use cauli rice if you want but I can't guarantee it won't be a little soggy.
- The filling cooks inside the pepper in my version, which ends up being sort of like a giant meatball inside of a pepper. If you prefer a looser filling, just sauté all of the filling ingredients in a pan until the meat is cooked, lightly steam the peppers, and then assemble and put them in the oven just long enough to melt the cheese.
- Or skip the cheese.