Ingredients

The following ingredients have 6 Servings
  • 6 bell peppers (any color)
  • 8 ounce cream cheese
  • 1 zucchini (diced (2 if small))
  • 1 pound ground beef
  • 1 small onion (peeled and chopped)
  • 1-2 cloves garlic (minced)
  • 1 tablespoon Italian seasoning
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 15 ounce crushed tomatoes
  • ¾ cup shredded cheddar cheese
  • 3 tablespoons chopped scallions (optional garnish)
  • Salt and pepper

Instruction

  • Preheat the oven to 400°. Set out a 9 x 13 inch baking dish, a medium bowl, and a large skillet.
  • Cut the stemmed-tops off the bell peppers, to create standing bell pepper bowls. Place them in the baking dish.
  • Dice the zucchini and place it in the bowl. Sprinkle 1 teaspoon of salt over the top of the zucchini and toss well to coat. Then allow the zucchini to rest and “sweat“ for 10-15 minutes.
  • Meanwhile, heat the skillet to medium-high. Add the ground beef, chopped onions, minced garlic, Italian seasoning, ground cumin, and chili powder. Season liberally with salt and pepper. Use a wooden spoon to break the ground beef into small pieces as it browns. Cook for 5-10 minutes until the ground beef mixture is evenly cooked and crumbled.
  • Cut the block of cream cheese into six equal pieces. Place one piece into each bell pepper. Use a spoon to press it down into an even layer.
  • Pour the juices off the zucchini. Use a paper towel to press most of the remaining juice out of the zucchini. Then spoon 3-4 tablespoons of diced zucchini into the peppers in an even layer.
  • Spoon 1/4 to 1/3 cup of the meat mixture into each bell pepper, filling to the top.
  • Spoon 2 tablespoons of chunky crushed tomatoes on top of each bell pepper.
  • Place the bell peppers in the oven and bake for 30 minutes.
  • Finally, remove the peppers from the oven, sprinkle 2 tablespoons of shredded cheddar cheese on top of each pepper, and place back in the oven for 5 minutes.
  • Remove from the oven, sprinkle with scallions, and serve warm!