Texas-Style Stuffed Red Bell Peppers

Serves 4 | Ready in 45 minutes

These vibrant red bell peppers are roasted until tender and filled with a bold, flavorful mix of ground beef, grains, veggies, and just the right touch of spice. Comforting, wholesome, and 100% crowd-approved.

Ingredients:
4 Village Farms Large Red Bell Peppers, halved lengthwise, seeds removed

1 lb Peeler Farm Wagyu Ground Beef or Central Texas Lamb Chorizo

1 cup cooked rice or quinoa

½ South Tex Organics Yellow Onion, finely diced

2 cloves garlic, minced

1 small zucchini or carrot, diced

½ tsp cumin

½ tsp smoked paprika

Salt & pepper to taste

1 cup grated cheddar

Optional: chopped fresh cilantro, lime wedges, or hot sauce for topping

Instructions:
Preheat Oven:
Preheat to 375°F. Lightly grease a baking dish.

Prep the Filling:
In a skillet over medium heat, sauté onion and garlic until soft (2–3 mins). Add beef and cook through, breaking it up with a spoon. Stir in zucchini, spices, and cooked rice. Season to taste.

Stuff the Peppers:
Arrange pepper halves in the baking dish. Fill each with the beef mixture and top with cheese.

Bake:
Cover loosely with foil and bake for 25–30 minutes. Uncover for the last 5 minutes to melt and brown the cheese.

Serve:
Garnish with fresh cilantro, a squeeze of lime, or a dash of your favorite hot sauce.

Customization Tips:
Use Steamies Dumplings tofu for a plant-based version

Add chopped Village Farms Heirloom Tomatoes to the filling

Top with a dollop of yogurt or Goody Greens Stir Fry Sauce for extra flair

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