{"id":13675,"date":"2024-04-26T09:41:49","date_gmt":"2024-04-26T13:41:49","guid":{"rendered":"https:\/\/inseasonezine.com\/home\/?p=13675"},"modified":"2024-04-26T09:41:49","modified_gmt":"2024-04-26T13:41:49","slug":"grilled-italian-summer-vegetable-stuffed-peppers","status":"publish","type":"post","link":"https:\/\/inseasonezine.com\/home\/grilled-italian-summer-vegetable-stuffed-peppers\/","title":{"rendered":"Grilled Italian-Summer Vegetable Stuffed Peppers"},"content":{"rendered":"

\"Grilled\"download\"\"Email<\/a>
\nGrilled Italian-Summer Vegetable Stuffed Peppers<\/span><\/p>\n

Prep: 20 minutes
\nGrill: 30 minutes \u2022 Serves: 6<\/span> <\/p>\n

6 <\/span>medium red bell peppers
\n1 <\/span>package (8.8 ounces) microwaveable brown rice
\n2 <\/span>pounds 85% lean ground beef
\n1 <\/span>teaspoon kosher salt
\n1\/4 <\/span>teaspoon ground black pepper
\n1\t<\/span>small zucchini, chopped
\n1\t<\/span>cup halved cherry tomatoes
\n1-1\/2 <\/span>cups marinara sauce
\n1\/2 <\/span>cup frozen corn, thawed
\n1\/3 <\/span>cup panko breadcrumbs
\n3\t<\/span>tablespoons Kraft\u00ae grated Parmesan cheese<\/strong>
\n1\t<\/span>tablespoon olive oil
\n3\/4 <\/span>cup Kraft\u00ae Signature shredded whole milk low-moisture mozzarella blend cheese<\/strong>
\n2\t<\/span>tablespoons fresh chopped basil<\/p>\n<\/div>\n

1.<\/span>Prepare outdoor grill for direct grilling over medium-high heat. Slice off 1\/2 inch from top of bell peppers; remove seeds and inner membranes. Prepare rice as label directs.
\n<\/span><\/p>\n

2.<\/span>In large skillet, cook beef, salt and black pepper over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon; reserve and cool half the beef mixture (about 2 cups). Add zucchini and tomatoes to skillet; cook 5 minutes or until vegetables are tender, stirring occasionally. Transfer beef mixture in skillet to large bowl; stir in 1 cup sauce, corn and rice. Makes about 5 cups.
\n<\/span><\/p>\n

3.<\/span>In small bowl, stir breadcrumbs, Parmesan cheese and oil.
\n<\/span><\/p>\n

4.<\/span>Fill peppers with beef-corn mixture; top with remaining 1\/2 cup sauce, mozzarella cheese and breadcrumb mixture. Place peppers, breadcrumb mixture side up, on hot grill rack; cover and cook 5 minutes or until grill marks appear. Turn off 1 side of grill; place peppers over unlit side of grill, cover and cook 25 minutes or until heated through, peppers are tender and cheese melts.
\n<\/span><\/p>\n

5.<\/span>Serve peppers sprinkled with basil. Refrigerate reserved beef mixture in an airtight container up to 2 days; use in the Grilled Beef, Red Onion & Guacamole Quesadilla Pockets recipe.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (1 stuffed pepper):
\n361 Calories, 17g Fat (6g Saturated), 58mg Cholesterol, 651mg Sodium,
\n31g Carbohydrates, 5g Fiber, 9g Sugars, 0g Added Sugars, 22g Protein
\n<\/span><\/p>\n

Dietitian’s Dish Tip(s):<\/span>
\n> Sprinkle chopped nuts or seeds such as almonds, pine nuts or sunflower seeds on top of your stuffed peppers for added texture, protein and healthy fats.
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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