Description
Discover six delicious ways to make stuffed peppers with our easy-to-follow recipes. From classic to creative, elevate your cooking game today!
Ingredients
- 2 tbsp. vegetable oil, plus more for drizzling (30 ml)
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 tbsp (30 ml). tomato paste
- 1 lb. ground beef (450 g)
- 1 1/2 c. cooked white or brown rice (300 g)
- 1 (14.5-oz.) can diced tomatoes (400 g)
- 1 1/2 tsp (8 ml). dried oregano
- Salt
- Black pepper
- 6 bell peppers, tops and cores removed
- 1 c. shredded Monterey jack cheese (100 g)
- Chopped fresh parsley, for serving
Instructions
- Position a rack in the middle of the oven and set the temperature to 400°F. Warm the oil in a wide pan over medium heat. Sauté the onion, stirring now and then, until it becomes soft, which should take around 7 minutes. Mix in the garlic and tomato paste, cooking and stirring until you can smell their aroma, about 1 more minute. Add the ground beef, breaking it apart with a wooden spoon, and continue cooking until it’s no longer pink, approximately 6 minutes.
- Combine the rice and diced tomatoes, and season with oregano, salt, and pepper. Allow it to simmer, stirring occasionally, until the liquid reduces a bit, which should take about 5 minutes.
- Place the peppers, cut side facing up, in a 13″ x 9″ baking dish and drizzle some oil over them. Fill each pepper with the beef mixture. Cover the dish with foil.
- Cook the peppers in the oven until they become tender, roughly 35 minutes. Remove the foil, sprinkle the cheese on top, and bake again until the cheese becomes bubbly, about 10 more minutes.
- Garnish with parsley before serving.
Notes
- For a healthier twist, swap white rice with brown rice for a fiber boost.
- Mix in veggies like zucchini or spinach with the beef for added nutrients.
- Get creative with cheese choices like cheddar or mozzarella for a unique taste.
