There are a number of excellent reasons to like stuffed bell peppers. It’s versatile—you can stuff it with meat, cheese, rice, and more—it holds up well in the oven, and it pairs well with nearly any dish. A lot of different variations are possible with this fantastic dish. There are several delicious additions you can make, from shredded cheese to various meats, to create the ideal meals that will satisfy your cravings and leave you satisfied.
They’re great for munching on in the afternoon, but they can also serve as a delightful appetizer or even as a meal if you’re having guests over.
Traditional stuffed bell peppers are prepared by hollowing out the peppers and filling them with a savory filling. Ground meat, rice, and vegetables like onions, garlic, and tomatoes make the classic stuffing for bell peppers. Fillings are often textured with cheese or breadcrumbs and seasoned with herbs and spices like oregano, basil, and paprika. The peppers are then stuffed and baked until soft and the filling is well cooked. You can serve stuffed bell peppers as a main course with some salad and crusty bread on the side. They can be made with vegetarian or low-carb fillings, for example, to accommodate a wide range of dietary requirements.
Ingredients
12 cup of raw rice
Extra-virgin olive oil, at least 2 tablespoons plus more for drizzling
1/2 cup of finely chopped garlic
Tomato paste, 2 tablespoons
In a food processor, mince 3 garlic cloves
Beef, ground, one pound
Diced tomatoes, one (14.5-ounce) can
Half a teaspoon of dried oregano
Kojic salt
Black pepper that’s been freshly ground
Remove the tops and seeds from six bell peppers.
Shredded Monterey Jack, 1 cup
Parsley, freshly chopped, as a garnish
Make sure the oven is preheated at 400 degrees. Be sure to follow the package directions when cooking the rice in a small saucepan. Cook the onion for about 5 minutes over medium heat in a large skillet, or until it has softened. While this is simmering, stir in the tomato paste and garlic until the garlic begins to release its aroma. Add the ground beef and cook it through so that it is no longer pink. Next, fat should be removed.
Simmer the meat in a skillet with the tomatoes, rice, pepper, salt, and oregano for about five minutes.
The peppers should be gathered and tossed with oil in a roasting tray. Wrap the aluminum foil around the peppers after you’ve stuffed them with steak and sprinkled them with Monterrey jack.
It takes about 35 minutes in the oven to get the peppers tender enough to eat. Wait about 10 minutes more for the cheese to boil while baking uncovered. The final touch is the addition of fresh parsley before serving.
Tips
Mix ground beef, pig, and turkey for a more nuanced taste.
A healthier, higher-protein alternative to rice is a filling made with quinoa, couscous, or bulgur wheat.
To boost the filling’s nutritional value and flavor, throw in some extra vegetables like zucchini, mushrooms, or spinach.
To adjust the filling’s texture and flavor, try experimenting with other cheeses like feta, goat cheese, or mozzarella.
You can increase the filling’s heat by including some diced jalapenos or a dash of cayenne pepper.
Cauliflower rice can be substituted for traditional rice to reduce the carbohydrate content.
To make these bell peppers easier to eat and more enjoyable to consume, simply cut them in half along their lengths and stuff them.
For extra flavor and texture, serve the filled peppers with a dollop of sour cream, guacamole, or salsa.
Keep an eye on the peppers as they bake to ensure they don’t overcook or burn, and remember to modify the cooking time if you make any significant changes to the filling components.