In this stuffed pepper recipe, we skip the traditional rice stuffing and instead utilize a melody of vegetables: minced mushrooms, spinach, and zucchini squash. This is a great recipe if you are looking for "sneaky" ways to get more vegetables into your kid's meals. This is one of our favorite meal ideas to feed a large family, both quickly and economically. Smart Recipes, American Recipes, Beef,Vegetables Recipes, Recipes Beef,Vegetables American Curried Ground Beef Stuffed Bell Peppers Curried Ground Beef Stuffed Bell Peppers Recipe | RecipeSavants.com PT1H10M Serves 8 Ingredients: 2 Pounds Ground Beef 0.5 Pound Button Mushrooms 5 Tablespoons Curry Powder 2 Teaspoons Herbs De Provence 1 Tablespoon Smoked Paprika 0.5 Teaspoon Salt & Freshly Ground Black Pepper 8 Ounces Tomato Paste 3 Tablespoons Worcestershire Sauce 2 Tablespoons Reduced-Sodium Soy Sauce 0.75 Cup Dry Red Wine 2 Large Yellow Onion 4 Cloves Garlic 1 Tablespoons Olive Oil 1 Red Bell Pepper 1 Yellow Bell Pepper 1 Cup Cheddar Cheese 8 Large Bell Peppers 1 Large Zucchini 6 Cups Spinach In a bowl, combine tomato paste, soy sauce, Worcestershire and red wine. In another small bowl, combine Herbs De Provence, curry powder, paprika, salt and pepper. In the bowl of a food processor, pulse the zucchini, spinach, diced bell peppers, onions and mushrooms until finely minced. In a large skillet, heat olive oil over medium heat and sauté onion and garlic until softened about 10 minutes. Stir in the processed vegetables, and cook over medium high heat for 10 minutes, drain in collander. In the same skillet, brown the ground beef until completly browned. Combine the wine mixture, seasonings and vegetable mixture to the ground beef, and simmer for another 10 mintues. Check and adjust the seasoning as needed. Meanwhile, in a large pot boil water and preheat the oven to 350 degrees. Parboil the green bell peppers for 5 minutes. Stuff each green bell pepper with a healthy amount of the ground beef & vegetable mixture and transfer to a deep casserole dish. Bake for 20 minutes. Cover the peppers with a sprinkle of the shredded cheese and bake for another 5 minutes, or until the cheese is melted.

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