Mix-and-Match Stuffed Peppers

1. Pick a Pepper

Slice the tops off 6 bell peppers and remove the seeds; drizzle the insides with olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish and bake at 400˚ F until softened but not collapsed, about 20 minutes.

2. Choose Your Protein

Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 1 pound of protein (choose from below); season with salt and pepper. Cook, breaking up any meat with a wooden spoon, until browned, 5 to 6 minutes. Remove to a plate and wipe out the skillet.

• Ground beef
• Ground turkey
• Fresh Italian sausage (casings removed)
• Fresh chorizo (casings removed)
• Extra-firm tofu, grated and squeezed dry

3. Cook Your Vegetables

Heat 2 tablespoons olive oil in the same skillet over medium heat. Add 1 cup diced onions and cook, stirring occasionally, until they start browning, 4 to 5 minutes. Add 2 cups diced vegetables (choose 1 or 2 from below) and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 6 minutes.

• Mushrooms
• Carrots
• Celery
• Zucchini
• Cauliflower
• Sweet potatoes

4. Add Spices

Add 3 minced garlic cloves to the vegetables and cook 1 minute. Stir in 1 tablespoon of dried spices (choose 1 from below), then add 2 tablespoons tomato paste and cook, stirring, 1 minute. Add one 15-ounce can diced tomatoes and stir with a wooden spoon, scraping up any browned bits in the skillet.

• Taco seasoning
• Smoked paprika
• Curry powder
• Italian seasoning
• Ras el hanout

5. Pick Your Mix-Ins

Choose 1 ingredient from Group A and stir in 1 cup (unless noted), then choose 1 grain from Group B and stir in 2 cups cooked. Return the cooked protein to the skillet and stir to combine; season with salt and pepper.

GROUP A:

• Canned beans or lentils, drained and rinsed
• Canned chopped green chiles, drained (use one 4-ounce can)
• Frozen corn
• Frozen peas
• Sour cream (use 1/2 cup)

GROUP B:

• White rice
• Brown rice
• Quinoa
• Bulgur
• Couscous

6. Bake the Peppers

Divide the filling evenly among the peppers, packing it down. Arrange upright in the baking dish, cover with foil and bake at 400˚ F until heated through, 20 minutes. Uncover and top with 1 cup shredded cheese or a mix of 1 cup panko or crushed butter crackers and 2 tablespoons olive oil. Return to the oven and bake until the tops start browning, 6 to 8 minutes.

Credits:

Recipes developed by Jessica D’Ambrosio and Khalil Hymore for Food Network Kitchen.

Photograph by Levi Brown.

Related Links:

Our Best Stuffed Pepper Recipes

Easy Comfort Food Recipes

Mix-and-Match Shepherd’s Pie