Surprise! The Best Stuffed Peppers Just Happen to Be Vegetarian.
Cooking one food—in this case, a beany rice-and-cheese filling—inside of another food (red bell peppers) looks fiddly, but making stuffed peppers is really easy. Bell peppers are already basically hollow, so being a delicious, edible bowl for a cheesy, tomato-y filling is a role they were born to play!
These vegetarian stuffed peppers are (duh) meat-free. But, what they lack in beefiness, they more than makeup for in flavor. A healthy way to indulge your craving for Mexican food, they’re taco-seasoned and loaded with black beans and pepper jack cheese for a satisfying kick.
- 3 Bell Peppers
- 1 lb. Beef (Ground)
- 8 oz. Mushrooms (Chopped)
- 1 Onion (Chopped)
- 2 tbsp. Ketchup
- 1 tbsp. Worcestershire Sauce
- 1 cup Beef Broth
- 8 oz. Mozzarella Cheese (Shredded)
- Salt And Pepper To Taste