Stuffed Bell Peppers

Bell peppers that have been hollowed out and filled with a flavorful blend of rice, tomatoes, onions, garlic, spices, and mince beef or turkey are called stuffed bell peppers. Cheese is frequently placed on top. They earn their name from their distinctive stuffed look and have a robust, delicious taste with a texture that is supple yet slightly crisp.

Ingredients:

• 4 bell peppers, hollow out
• 1 pound ground beef, brown well
• 1 cup cooked rice, fluff up
• 1 can (14.5 oz) diced tomatoes, drain slightly
• ½ onion, chop finely
• 2 cloves garlic, mince carefully
• 1 teaspoon salt, sprinkle evenly
• ½ teaspoon black pepper, grind fresh
• 1 teaspoon dried oregano, mix in
• 1 cup shredded cheese, melt nicely

How To Make Stuffed Bell Peppers

1. Preheat oven to 375°F (190°C) for an even bake.
2. Cut tops off the bell peppers and remove seeds.
3. Sauté onions in a pan with a little oil until soft.
4. Add garlic and ground beef, cooking until browned.
5. Drain excess fat and mix in tomatoes, rice, salt, pepper, and oregano.
6. Simmer mixture for 5 minutes, letting flavors blend.
7. Stuff each pepper with the meat mixture, packing it well.
8. Place peppers in a baking dish, adding a little water to the bottom.
9. Cover with foil and bake for 30 minutes.
10. Remove foil, sprinkle cheese on top, and bake for 10 more minutes.
11. Let cool for 5 minutes before serving.

Recipe Tips:

• Mexican-Style recipe. Spice up your recipe with bold Mexican flavors. Swap ground beef for chorizo or seasoned ground turkey. Mix in black beans, corn, and jalapeños for extra texture and heat. Replace oregano with cumin and smoked paprika for a deeper flavor. Stir in some salsa instead of diced tomatoes for a zesty kick. Top with a blend of cheddar and Monterey Jack cheese. After baking, garnish with fresh cilantro, avocado slices, and a dollop of sour cream.
• Recipe with vegetables. Make it meatless without sacrificing the dish’s flavor and heartiness. Use a combination of quinoa, lentils, or mushrooms in place of ground beef. For added depth, sauté bell pepper tops, onions, and garlic. For extra nourishment, add sliced carrots, spinach, or zucchini. To make the filling delicious and moist, use vegetable broth. For a creamy finish, stir with mozzarella or feta. For added richness, serve with guacamole on the side or drizzle with balsamic glaze after baking.
• Bell Peppers Stuffed in the Italian Way. Make a few easy changes to your recipe to add Italian flavors. Instead of using beef, use ground Italian sausage. For a deeper flavor, stir in marinara sauce rather than chopped tomatoes. For a stronger kick, add red pepper flakes, oregano, and fresh basil. Add a few shredded Parmesan and mozzarella cheeses. Bake till golden brown and bubbling. For an authentic touch, garnish with fresh parsley and serve with garlic bread on the side.

How To Store & Reheat Leftovers?

1. In The Fridge: Store this recipe in an airtight container in the refrigerator for up to four days. Let them cool completely before sealing. Keep them separate from excess liquid to prevent sogginess.
2. In The Freezer: Freeze this recipe by wrapping each tightly in plastic wrap, then placing them in a freezer-safe container. Label with the date. Store for up to three months. Thaw in the fridge overnight before reheating.
3. To Reheat: Reheat stuffed bell peppers in the oven at 350°F (175°C) for 15 minutes or until heated through. For faster reheating, microwave for 2–3 minutes, covering with a damp paper towel to retain moisture.

Recipe Nutrition Facts

Calories: Around 350 per serving
Protein: 25g per serving
Carbohydrates: 30g per serving
Total Fat: 15g per serving
Saturated Fat: 6g per serving
Fiber: 5g per serving
Sugar: 6g per serving
Sodium: 600mg per serving
Calcium: 150mg per serving
Iron: 3mg per serving
Vitamin A: 20% of daily value per serving
Vitamin C: 80% of daily value per serving
Potassium: 500mg per serving

Try More Recipes:

• Chicken Noodle Soup
• Creamy Garlic Chicken
• Tunisian Salad Mixture Plate
• Ciabatta Bread Recipe Jamie Oliver