Stuffed Bell Peppers with Beefy, Cheesy Yumminess

Check out our spin on classic, stuffed bell peppers! Tiny pasta instead of rice. And boiling/broiling instead of baking. Pure yumminess, without fail!

Course Main Course

Cuisine Americanized Mediterranean

Total Time 28

Servings

Calories 509kcal

Author Marcie & Julie

Ingredients

4 cups beef broth
½-2/3 cup acini di pepe or another small pasta, like orzo
4 bell peppers any colors
3-4 teaspoon salt
cooking spray
1 Tablespoon olive oil
½ medium onion chopped
1 clove garlic minced
1 Pound ground beef
1 15 ounce can crushed tomatoes
½ cup parmesan cheese shredded, plus extra for sprinkling on top of peppers
fresh herbs optional, i.e. rosemary, oregano, chives, tarragon

Instructions

Bring 4 cups of beef broth to a boil. Cook orzo in broth according to package instructions. Drain and set aside.
Meanwhile, fill a large pot with water, add salt, and bring to a boil. Cut tops off bell peppers and de-seed. Place peppers in boiling water for 5-6 mins, turning occasionally. Remove peppers from water. Spray a casserole dish with cooking spray and place peppers into dish.
In a large skillet, heat olive oil on medium heat. Add onion & garlic, and cook for 3-5 minutes. Then add beef and cook until no longer pink (5-7 minutes). Stir frequently, breaking up the meat chunks as you go. Stir in crushed tomatoes, cheese and cooked orzo. Stir together over heat for 1 minute. Spoon the beef mix into peppers, dividing it evenly, and sprinkle with a pinch of extra cheese.
Set oven to broil. Once heated up, place casserole dish in the oven for 4-6 minutes or until cheese is golden brown and bubbly.

Notes

Sprinkle extra parmesan on top of bell peppers. [Optional: sprinkle with fresh herbs, as well]. Serve bell peppers with a side of salad, fresh corn, or our simple microwave baked potato.

Nutrition