Kernel of Truth
Italian-Style Stuffed Peppers with Beef, Lima Beans, Corn, and Edamame
50 minutes
Serves 4
DinnerItalian
Herb's take
Italian cuisine meets freezer clean-out chic: sweet roasted red peppers get filled with a savory ground beef and veggie medley, then baked to bubbling perfection. You’ll learn the secret to a deeply flavorful filling that turns humble frozen veg into a dinner-worthy centerpiece.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Lightly oil a 9x13-inch baking dish.
- 02Heat the olive oil in a large skillet over medium-high. Add the onion and cook for 4-5 minutes until softened.
- 03Stir in the garlic and cook for 30 seconds until fragrant.
- 04Add the ground beef. Cook, breaking up with a spoon, until beef is browned and no longer pink, about 6 minutes. Drain excess fat.
- 05Add the frozen lima beans, corn, and edamame. Cook for 3 minutes, stirring occasionally to thaw and combine.
- 06Mix in tomato paste, oregano, crushed red pepper flakes, kosher salt, and black pepper. Cook for 2 minutes to bloom the spices and tomato paste.
- 07Stir in the cooked white rice and remove from heat. Let cool for 3 minutes.
- 08Fold in the Parmesan cheese and half the chopped basil.
- 09Carefully open each roasted red pepper and remove any stray seeds. Lay them flat, then arrange two overlapping halves per pepper cavity in the baking dish, making 8 pepper 'shells' for stuffing.
- 10Evenly stuff each pepper shell with the warm filling, mounding slightly.
- 11Pour the chicken broth into the bottom of the dish around the peppers, not over the tops.
- 12Cover tightly with foil and bake for 25 minutes.
- 13Uncover, sprinkle with remaining basil, and bake uncovered for 8-10 minutes more, until tops are lightly golden and interiors are hot.
- 14Let rest for 5 minutes before serving.
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