Introduction:
Stuffed bell peppers are a versatile and hearty dish, combining colorful peppers with a flavorful filling.
Whether you’re looking for a healthy meal or a dish that’s both satisfying and eye-catching, stuffed bell peppers are the perfect choice.
Packed with seasoned rice, vegetables, and protein (or even beans for a vegetarian option), they make a delicious meal for any occasion.
Ingredients:
4 large bell peppers (red, yellow, green, or orange)
1 lb (450g) ground beef or turkey (or use plant-based protein for a vegetarian version)
1 cup cooked rice (white, brown, or quinoa)
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground paprika
Salt and pepper to taste
1/4 cup fresh parsley or cilantro, chopped (optional)
Olive oil for sautéing
Instructions:
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Heat a tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
Add the ground meat (or plant-based protein) to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
Stir in the diced tomatoes, cooked rice, cumin, oregano, paprika, salt, and pepper. Let the mixture cook for another 2-3 minutes, then remove from heat.
Stuff each bell pepper with the meat and rice mixture, packing it in tightly.
Place the stuffed peppers upright in a baking dish. If desired, top each with shredded cheese.
Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.
Remove the foil and bake for an additional 5-10 minutes to melt the cheese, if used.
Garnish with fresh parsley or cilantro, if desired, and serve hot.
Description: Stuffed bell peppers are an easy-to-make and delicious dish that combines savory ingredients into a satisfying meal. The peppers themselves become tender after baking, while the filling is a comforting mixture of ground meat or plant-based protein, rice, and seasonings. The dish is hearty, but light enough to be a go-to weeknight dinner or a meal prep favorite.
Tips:
You can substitute cooked quinoa for rice to make the dish even more nutritious.
For extra flavor, add some sautéed vegetables like zucchini or mushrooms to the filling.
If you want to make this dish ahead of time, stuff the peppers and refrigerate them, then bake when ready to serve.
To make the dish spicier, add some diced jalapeños or a pinch of red pepper flakes to the filling.
Use a mix of ground meats (like beef and pork) for a richer flavor.
Variations:
Vegetarian Version: Use black beans, lentils, or a plant-based protein substitute instead of meat. You can also add extra vegetables like spinach or corn.
Low-Carb Version: Replace the rice with cauliflower rice or skip the rice altogether and add more veggies like mushrooms and zucchini.
Mexican Style: Add taco seasoning to the filling and top the peppers with a dollop of sour cream and fresh avocado.
Corrections:
Make sure the peppers are tender but not mushy by monitoring the baking time. You may need more or less time depending on the size and type of peppers.
If the filling overflows, use larger bell peppers or reduce the amount of filling per pepper.
Enjoy: Serve the stuffed bell peppers as a main dish with a side salad or some roasted vegetables. They’re perfect for family dinners, gatherings, or meal prepping for the week. Enjoy the colorful presentation and the burst of flavors in every bite!