Stuffed Peppers
Stuffed peppers are a comforting dish where sweet, roasted bell peppers are filled with a savory mixture of ground meat, rice, onions, garlic, and spices, then baked until tender and topped with melted cheese. The final dish features colorful, soft peppers with a bubbling, cheesy topping and a flavorful, hearty filling. It's a simple yet satisfying meal that combines roasting and baking for a warm, inviting presentation.
Equipment
- Baking dish
- Chef’s knife
- Saute pan
- Mixing bowl
- Aluminum foil
Ingredients
- 4 large bell peppers preferably colorful for visual appeal
- 1 lb ground meat beef, turkey, or chicken
- 1 cup cooked rice use quinoa for variation
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 cup shredded cheese Monterey Jack or mozzarella
- 1 teaspoon paprika for warmth and color
- 1/2 teaspoon cumin adds depth
- 2 tablespoons tomato paste or sauce optional, for moisture
Instructions
- Preheat your oven to 190°C (375°F). Arrange a baking dish nearby for the peppers.
- Using a sharp knife, cut off the tops of the peppers and carefully scoop out the seeds and membranes, creating hollow vessels.
- In a sauté pan over medium heat, warm a splash of oil and cook the diced onion and minced garlic until they turn translucent and fragrant, about 5 minutes.
- In a mixing bowl, combine the cooked rice, ground meat, paprika, cumin, and tomato paste. Mix until well blended.
- Add the sautéed onion and garlic to the bowl and stir to incorporate all flavors evenly.
- Gently stuff each hollowed pepper with the filling mixture, pressing down slightly to pack it in.
- Place the stuffed peppers upright in the baking dish and pour a little water or broth into the bottom to help them steam and stay moist.
- Cover the dish tightly with aluminum foil and bake for 35-40 minutes, until the peppers are tender and easily pierced with a fork.
- Remove the foil, sprinkle the shredded cheese evenly over the top of each pepper, and bake uncovered for another 10 minutes until the cheese is melted and bubbling.
- Once done, carefully remove from the oven and let the peppers rest for 5 minutes to allow flavors to settle and cheese to set.
- Serve warm, enjoy the tender peppers filled with savory, cheesy goodness, perfect for a cozy meal.
Notes
Feel free to customize the filling with herbs, spice levels, or vegetarian options like lentils or mushrooms. Keep an eye on the cheese to ensure it melts nicely without burning. Using colorful peppers makes the dish visually appealing and adds a sweet, smoky flavor when roasted.