Stuffed bell peppers are a hearty, colorful, and flavorful dish that makes for a perfect weeknight dinner. Originating in Mediterranean and Eastern European cuisines, this dish has been embraced worldwide for its versatility.
Ingredients:
- 4 large bell peppers (any color)
- 1 lb ground beef (or turkey for a lighter option)
- 1 cup cooked rice (white or brown)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions:
- Preheat the oven to 375°F (190°C).
- Prepare the peppers: Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse and set them aside.
- Cook the filling: In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Brown the meat: Add the ground beef (or turkey) to the skillet. Cook until browned and crumbled, about 5-7 minutes. Drain excess fat if needed.
- Mix in the rice and tomatoes: Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to combine.
- Stuff the peppers: Place the bell peppers in a baking dish and fill them generously with the beef and rice mixture. Top each pepper with shredded cheese.
- Bake: Cover the dish with aluminum foil and bake for 25-30 minutes, until the peppers are tender. Remove the foil and bake for an additional 5 minutes to let the cheese brown slightly.
- Serve: Garnish with fresh parsley and enjoy your stuffed bell peppers hot!
Optional Variations:
- Add black beans or corn for a Southwestern twist.
- Substitute quinoa for rice for a protein-packed version.
- For a vegetarian option, skip the meat and add more veggies like mushrooms and zucchini.
This dish pairs wonderfully with a simple salad or a side of crusty bread!
