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Stuffed Peppers

Stuffed peppers are a comforting dish featuring colorful bell peppers filled with a savory mixture of rice, ground meat or beans, tomatoes, and spices. The peppers are baked until tender and bubbly, with a slightly browned top for a satisfying finish. This dish is versatile, allowing for endless variations based on what’s in the fridge.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers assorted colors, tops sliced off and seeds removed
  • 1 cup cooked rice jasmine or brown rice works well
  • 1/2 pound ground meat beef, turkey, or chicken, or use 1 can black beans for a veggie version
  • 1 cup diced tomatoes fresh or canned, drained
  • 1 teaspoon cumin ground
  • 1/2 teaspoon paprika smoked or sweet
  • 2 tablespoons olive oil for sautéing
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1/2 cup shredded cheese optional, for topping
  • to taste salt and pepper for seasoning

Equipment

  • Baking dish
  • Skillet
  • Spoon or scoop
  • Aluminum foil

Method
 

  1. Preheat your oven to 190°C (375°F).
  2. Slice the tops off each bell pepper and carefully scoop out the seeds and membranes, creating a hollow cavity for stuffing.
  3. Heat a splash of olive oil in a skillet over medium heat. Add chopped onions and minced garlic, sauté until fragrant and translucent, about 5 minutes.
    4 large bell peppers
  4. Add the ground meat (or beans) to the skillet, cooking until browned and cooked through, about 8 minutes. Season with salt, pepper, cumin, and paprika.
    4 large bell peppers
  5. Stir in the cooked rice and diced tomatoes, mixing well to combine. Let the mixture simmer for a few minutes until heated through and fragrant.
    4 large bell peppers
  6. Spoon the filling into each hollowed-out pepper, packing it in generously. Arrange the stuffed peppers upright in a baking dish.
    4 large bell peppers
  7. Sprinkle shredded cheese over the tops of the stuffed peppers if using, then cover the dish with aluminum foil.
    4 large bell peppers
  8. Bake the peppers uncovered for 30-35 minutes, until they are tender and the filling is bubbling. Remove the foil during the last 10 minutes to brown the tops slightly.
  9. Check that the peppers are tender and the filling is hot and bubbly. Let them rest for 5 minutes outside the oven.
  10. Serve the stuffed peppers warm, garnished with fresh herbs if desired. Enjoy their colorful, hearty flavor and comforting texture.

Notes

Feel free to customize the filling with different vegetables, spices, or cheeses. For a vegetarian version, swap the meat for beans or lentils. For extra flavor, add a splash of hot sauce or a squeeze of lime before serving.