Preheat oven to 350º F. Cut tops off peppers and remove seeds. Keep tops if you want to use them as lids when serving.
In a large skillet over medium high heat, cook ground beef and pork, breaking it up into small pieces, until the meat is browned. Transfer to a big mixing bowl.
Add olive oil to the same skillet, and add onions & finely chopped carrots and season with salt and freshly ground black pepper. Saute vegetables until tender (about 3 minutes). Add finely chopped zucchini, tomatoes, and tomato sauce and stir well. Finally, add minced/pressed garlic and cooked rice, and stir everything together. Add dry seasonings (oregano, basil, cumin, chili flakes (optional) and salt and freshly ground black pepper).
Steam the peppers in a pan with a little water for 3-4 mins – just until slightly softened. Then, place in a baking dish.
Spoon stuffing mixture into peppers and bake for 30 minutes at 350 F uncovered.
Remove stuffed peppers from the dish, serve warm, and enjoy!
I like to use red bell peppers as they are the sweetest, but you can also use orange, yellow or green if you prefer.
If you are reheating the peppers, cover them with foil so that the edges don't burn.
Steam the peppers in a pan with water for a few minutes before stuffing them to soften them slightly. You can also heat them in the microwave for a couple of minutes.
Amount Per Serving (428 g)
Calories 464Calories from Fat 148
% Daily Value*
Saturated Fat 5.4g27%
Trans Fat 0.1g
Polyunsaturated Fat 9g
* Percent Daily Values are based on a 2000 calorie diet.