Calabrian Beef Stuffed Bell Peppers
20min
40min
4
420
Chef's Note
For the best flavor, look for authentic Calabrian chili paste, but if you can't find it, substitute with 1 tablespoon of tomato paste mixed with 1/4 teaspoon of mild red pepper flakes. You can also prepare the filling a day ahead and refrigerate to save time and enhance flavors.
Tags
Ingredients
4 large bell peppers (red or yellow)
1 pound ground beef (85% lean)
1 medium yellow onion
3 cloves garlic
1 medium zucchini
1 tablespoon Calabrian chili paste (mild)
2 tablespoons tomato paste
1 can (14.5 oz) diced tomatoes (no sugar added)
1/4 cup fresh basil
2 tablespoons fresh parsley
1 cup mozzarella cheese
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the tops off the bell peppers and remove seeds and membranes. Place peppers in a baking dish.
- 3
Finely dice the onion, mince the 3 cloves of garlic, and grate the zucchini.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
- 5
Add the minced garlic and cook for 30 seconds until fragrant.
- 6
Add 1 pound of ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-6 minutes.
- 7
Stir in the grated zucchini and cook for 2 minutes to release moisture.
- 8
Add 2 tablespoons of tomato paste and 1 tablespoon of Calabrian chili paste, stirring to combine.
- 9
Pour in the diced tomatoes with their juice and simmer for 5 minutes until slightly reduced.
- 10
Remove from heat and stir in chopped basil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 11
Spoon the beef mixture evenly into the prepared bell peppers.
- 12
Top each pepper with 1/4 cup of mozzarella cheese.
- 13
Cover the baking dish with foil and bake for 25 minutes.
- 14
Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is golden brown.
- 15
Sprinkle with chopped fresh parsley before serving.
Nutrition Information (per serving)
420
32g
15g
26g
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