How to cook Stuffed Peppers & Veggies delicious

Stuffed Peppers & Veggies - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Stuffed Peppers & Veggies! A quick and easy dinner that is ready in under 45 minutes! I could see this recipe in a basic and general reference-type cookbook. I did put my own spin on this as well. Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.

We've loved stuffed peppers since we first laid eyes on them. This is our classic recipe—once you master them, feel free start experimenting with our Cheesesteak and Chicken Parm varieties. Stuffed Peppers, prepared with a Mediterranean-style rice stuffing with spiced meat, chickpeas and more.

You can cook Stuffed Peppers & Veggies with 13 Ingredients and 5 steps. See the following guide!

1. 1 large green pepper.
2. 1 large zucchini.
3. 1 medium eggplant.
4. 1 red onion.
5. 1 medium yellow squash.
6. 4 cloves garlic.
7. 1 lb ground beef.
8. 1 large tomato.
9. 1 box stuffing mix any flavor.
10. 1 box beef flavored rice.
11. 1 jar spaghetti sauce.
12. 4 cups shredded mozzarella cheese.
13. 2 small eggs.

Stuffed peppers are what dinner dreams are made of. Stuffed peppers were clearly born from a need to use up leftovers. Most recipes call for at least cooked rice and often cooked beans. Serve colourful, flavour-packed stuffed peppers for a light Mediterranean-style supper.

1. Preheat oven to 400°. Cut zuccini and eggplant in half. Use small spoon to scoop out the seeds and innards. Set aside. Cut top off green pepper, dice, and set aside also. Discard pepper seeds and innards. Dice yellow squash, red onion, and tomato. Chop garlic cloves..
2. Cook beef rice on stovetop and Sautee diced tomato, red onion, yellow squash, eggplant and zuccini innards, diced top of pepper, and chopped garlic in oil and season to taste..
3. Brown ground beef. Combine cooked beef and sauteed veggies in a large mixing bowl with cooked rice, uncooked stuffing mix, eggs, and 2 cups shredded mozzarella. Mix Well..
4. Place eggplant and zuccini halves and green pepper onto baking sheet, pan, or dish. Scoop a few spoonfuls of sauce along the bottom of each. Stuff as much mixture as you can into your veggies..
5. Top each with a few more spoonfuls of remaining sauce. Sprinkle remaining shredded cheese on top. Bake for 60-90 minutes. Enjoy!.

Choose from a range of fillings, including meat and vegetarian options. Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. Delicious stuffed peppers are made without rice. These delicious stuffed peppers are made without rice.