Description
Discover how to make classic stuffed peppers with this easy recipe. Learn the step-by-step process to create a delicious and satisfying meal.
Ingredients
- 4-6 bell peppers (any color – green, yellow, red, orange)
- 1 tablespoon (15 ml) olive oil
- 1 lb ground beef (450g – you can also use ground turkey, chicken, or tofu)
- 1 medium onion, chopped
- 1 jalapeno pepper, chopped (optional, for spicy)
- 5 cloves garlic, chopped
- 5 ounces (411 g) fire roasted tomatoes (canned – or use diced tomatoes or tomato sauce)
- 1 cup (240 ml) shredded cheese (cheddar, mozzarella, or a blend)
- 1 tablespoon (15 ml) paprika
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) dried basil
- Salt and pepper to taste
- 1 cup (240 ml) cooked rice (white, brown, or wild rice)
- For Garnish: Fresh chopped parsley, red pepper flakes
Instructions
- Set your oven to 425°F (220°C) and start heating a pot of water sufficient to submerge the bell peppers.
- Rinse the bell peppers, slice off their tops, and remove the seeds and membranes inside. If necessary, trim a small portion from the bottom of each pepper to ensure they stand upright. (TIP: Chop the pepper tops to cook later with the onion and discard the stem.)
- Immerse the bell peppers in boiling water for 5 minutes to slightly tenderize them. (Alternatively, you can bake the peppers for 20 minutes to achieve softness.)
- Place the blanched peppers in a lightly greased baking dish.
- Warm the olive oil in a large skillet over medium heat, then add the chopped onions, pepper tops, and jalapeno (if using). Sauté for 5 minutes until they soften.
- Introduce the chopped garlic and cook for about a minute, or until its aroma is released.
- Incorporate the ground beef, cooking for 5-6 minutes, and crumble it as it browns completely.
- Mix in the fire roasted tomatoes, seasonings, and cooked rice. Blend well and remove the skillet from heat.
- Fold in half of the shredded cheese until it melts into the mixture.
- Fill each bell pepper with the prepared meat mixture, then sprinkle the remaining shredded cheese on top.
- Bake the stuffed peppers for 15-20 minutes, or until the peppers reach your desired tenderness and the cheese is melted and bubbly.
- Allow to cool for a short time, add garnishes, and serve.
Notes
- For a healthier option, consider using ground turkey, chicken, or tofu instead of ground beef.
- Experiment with different cheese blends such as cheddar and mozzarella for a unique flavor profile.
- Adjust the spice level by varying the amount of jalapeno pepper to suit your taste preference.
