Here’s a straightforward recipe:
🌶️ Stuffed Bell Peppers
Ingredients (for 4 peppers):
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4 large bell peppers (any color), tops cut off and seeds removed
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1 lb ground beef, turkey, or plant-based substitute
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1 cup cooked rice (white, brown, or quinoa)
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1 small onion, diced
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2 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes, drained
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1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack), divided
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1 teaspoon Italian seasoning or dried oregano
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Salt and pepper, to taste
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2 tablespoons olive oil
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Optional: chopped parsley or basil for garnish
Instructions:
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Preheat oven: to 375°F (190°C).
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Prepare peppers: Bring a large pot of water to boil. Blanch bell peppers for 3-4 minutes to soften slightly, then drain and set aside.
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Cook filling:
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Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until softened.
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Add ground meat and cook until browned and cooked through. Drain excess fat if needed.
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Stir in cooked rice, diced tomatoes, half the cheese, Italian seasoning, salt, and pepper. Cook 2-3 minutes until well combined.
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Stuff peppers: Spoon the filling into each bell pepper, packing it down gently. Place peppers upright in a baking dish.
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Bake: Cover with foil and bake for 25 minutes.
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Add cheese: Remove foil, sprinkle remaining cheese on top of peppers, and bake uncovered for another 10-15 minutes until cheese is melted and bubbly.
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Serve: Garnish with fresh herbs if desired and enjoy!
Variations:
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Mexican style: Use taco seasoning, black beans, corn, and top with salsa and avocado.
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Vegetarian: Use lentils or beans instead of meat.
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Cheesy twist: Mix cream cheese into the filling for extra creaminess.
Want tips on making them ahead or freezing leftovers?
