jaded issue #6

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Can’t lie—this is one of my all-time favorite things to cook. Why?

1. It’s easy.
2. You can make as many (or as few) as you want.
3. Perfect for meal prep.
4. Packed with nourishing nutrients.
5. They look pretty on the plate.
6. …you get the point.

So here it is: my go-to stuffed pepper recipe that never fails

Ingredients (serves 4)

• 4 large bell peppers (any color), halved and seeds removed
• 1 Tbsp olive oil
• 1 lb grass-fed ground beef (or ground turkey/chicken)
• 1 medium white onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 cup tomato sauce (marinara or plain)
• 1 ½–2 cups shredded mozzarella cheese (divided)
• Optional toppings: fresh basil, oregano, red pepper flakes, or parsley

Instructions

1. Prep the Peppers
   • Preheat oven to 375°F (190°C).
   • Slice peppers in half lengthwise, remove seeds + ribs.
   • Place peppers on a baking sheet, drizzle with olive oil, and bake for 20–25 minutes, sliced side up, until slightly tender.
2. Cook the Filling
   • While peppers bake, heat a large skillet over medium heat.
   • Add ground beef and cook until browned, breaking it apart with a spoon (about 5–7 minutes).
   • Stir in onion, garlic, salt, and pepper. Cook another 3–4 minutes until onion softens.
3. Make it Saucy + Cheesy
   • Reduce heat to low. Stir in tomato sauce and 1 cup mozzarella cheese.
   • Mix until cheese melts into the beef mixture. Remove from heat.
4. Stuff the Peppers
   • Remove peppers from oven and carefully spoon beef mixture into each half.
   • Top with remaining mozzarella cheese.
5. Bake Again
   • Return stuffed peppers to oven and bake for 15 minutes, until cheese is bubbly and golden.
6. Finish + Serve
   • Sprinkle with fresh herbs, red pepper flakes, or extra black pepper.
   • Serve hot + enjoy!!!!!!!

Hope you like this one…

xoxo

Olivia Jade