Let’s dive into a recipe that’s as fun to make as it is to eat. Stuffed bell peppers are not only a feast for the eyes but also pack a punch of flavor, making them a perfect dish for any occasion.
Why This Recipe Works
- The combination of ground beef, rice, and spices creates a hearty filling that’s both satisfying and delicious.
- Bell peppers serve as the perfect edible bowls, adding a sweet crunch to every bite.
- Baking the peppers melds the flavors together while keeping the filling moist and tender.
Ingredients
- 4 large bell peppers, any color
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 cup shredded cheese
Equipment Needed
- Large skillet
- Baking dish
- Knife and cutting board
- Measuring cups and spoons
Instructions
Preheat and Prep
Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.
Cook the Filling
In a large skillet over medium heat, cook the ground beef until browned. Add the onion and garlic, cooking until soft. Stir in the rice, diced tomatoes, salt, pepper, and paprika. Cook for another 5 minutes.
Stuff the Peppers
Fill each bell pepper with the beef mixture, packing it down lightly. Top each pepper with shredded cheese.
Bake to Perfection
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Serve and Enjoy
Let the peppers cool for a few minutes before serving. They’re delicious on their own or with a side of sour cream.
Tips and Tricks
For a twist, try using quinoa instead of rice for a protein-packed filling. If you’re short on time, pre-cooked rice works just as well. For a spicier version, add a diced jalapeño to the filling. To make this dish vegetarian, substitute the ground beef with lentils or a plant-based meat alternative. Always choose bell peppers that stand upright for easier stuffing and baking.
Recipe Variations
- Mexican Style: Add black beans, corn, and taco seasoning to the filling. Top with avocado and cilantro.
- Italian Style: Mix in some Italian sausage, marinara sauce, and mozzarella cheese.
- Vegetarian Delight: Use a mix of mushrooms, zucchini, and eggplant for the filling.
- Cheesy Goodness: Add a mix of cheddar, mozzarella, and parmesan cheeses for extra cheesiness.
Frequently Asked Questions
Can I make stuffed bell peppers ahead of time?
Absolutely! You can prepare the peppers up to the baking step, cover them, and refrigerate overnight. When you’re ready, just pop them in the oven, adding a few extra minutes to the baking time if they’re cold from the fridge.
How do I store leftovers?
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Can I freeze stuffed bell peppers?
Yes, stuffed bell peppers freeze well. Cool them completely, then wrap each pepper individually in foil and place them in a freezer bag. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Summary
Stuffed bell peppers are a versatile and delicious dish that’s perfect for any meal. With a variety of fillings and toppings, you can customize them to suit any taste. Follow our tips and tricks for the best results, and don’t be afraid to experiment with different variations.
