Stuffed Bell Peppers

Loaded with a delicious mix of seasoned meat, rice, and veggies, these Stuffed Bell Peppers are a colorful and hearty meal perfect for any night

INGREDIENTS

• 4 large bell peppers (any color)

• 2 tbsp cannabutter

• 1/2 lb ground beef (or any plant-based alternative)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup cooked rice (or quinoa)

• 1 can (14.5 oz) diced tomatoes, drained

• 1/2 cup shredded cheddar or mozzarella cheese (plus more for topping)

• 1 tsp Italian seasoning

• Salt and pepper, to taste

• Fresh parsley or cilantro for garnish (optional)

INSTRUCTIONS

1. Preheat your oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly season the inside of the peppers with a pinch of salt and pepper.

3. Place the peppers cut-side up in a baking dish and bake for 10 minutes to slightly soften them. Set aside.

4. In a large skillet, melt the cannabutter over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened.

5. Add the ground beef to the skillet. Break it up with a spoon and cook for 5-7 minutes, or until browned and fully cooked through. Drain any excess fat.

6. Stir in the Italian seasoning, salt, pepper, and drained diced tomatoes. Cook for another 2 minutes.

7. Remove the skillet from heat and stir in the cooked rice and 1/2 cup of shredded cheese. Mix until everything is well combined.

8. Spoon the meat and rice mixture into each bell pepper, packing the filling firmly but not overstuffing.

9. Sprinkle additional shredded cheese over the tops of the stuffed peppers.

10. Return the stuffed peppers to the oven and bake for 20-25 minutes, or until the peppers are tender and the cheese on top is melted and bubbly.

11. Remove the peppers from the oven and garnish with fresh parsley or cilantro for a pop of color and flavor.

12. Serve hot as a complete meal or with a side of salad or garlic bread.

TIPS

• Enhance the flavor by adding a pinch of cayenne pepper or red pepper flakes for a spicy kick, or incorporate sun-dried tomatoes for a burst of tanginess