There’s something inherently comforting about the aroma of stuffed bell peppers baking in the oven, the mingling of spices and hearty ingredients filling the kitchen with a warmth that promises a satisfying meal ahead. These stuffed bell peppers, filled with spiced ground beef and rice, have become a family favorite in my household. I remember the first time I prepared this dish; my family gathered around the dining table, intrigued by the colorful presentation. With the first bite, their curiosity turned to delight. The blend of savory beef, tender rice, and the slight sweetness of roasted bell peppers created a harmonious taste that has since become a staple in our meal rotation. The versatility of this recipe allows for personal tweaks and variations, making it a beloved option for all ages and preferences.
Ingredients
To create these delectable stuffed bell peppers, you will need the following ingredients:
- 6 large bell peppers (any color)
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
Follow these step-by-step instructions to prepare your stuffed bell peppers:
Step 1: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
Step 2: In a large skillet over medium heat, add the olive oil, chopped onions, and garlic. Sauté until the onions are translucent and fragrant, about 3-4 minutes.
Step 3: Add the ground beef to the skillet, breaking it apart with a spatula as it cooks. Cook until the beef is browned and cooked through, about 8-10 minutes. Drain any excess fat from the skillet.
Step 4: Stir in the diced tomatoes, tomato paste, cooked rice, cumin, paprika, chili powder, salt, and pepper. Mix well until all ingredients are fully combined. Allow the mixture to simmer for another 5 minutes to meld the flavors.
Step 5: Spoon the beef and rice mixture into each of the prepared bell peppers, packing it firmly. Top each pepper with a generous sprinkle of shredded cheddar cheese.
Step 6: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Step 7: Once cooked, remove the peppers from the oven and let them cool slightly. Garnish with fresh parsley before serving.
Nutrition Facts
These stuffed bell peppers serve approximately 6 people, with each serving containing around 400 calories. This dish provides a balanced meal rich in protein, carbohydrates, and essential vitamins.
Preparation Time
The preparation time for this dish is quite manageable, making it a great option for weeknight dinners. From start to finish, expect to spend about 20 minutes on prep work and 45 minutes on cooking, totaling just over an hour to bring this flavorful meal to the table.
How to Serve
- Serve each stuffed bell pepper as a main course, paired with a fresh green salad for a complete meal.
- For a hearty lunch, enjoy the stuffed peppers with a side of crusty bread to soak up any delicious juices.
- Consider serving with a dollop of sour cream or yogurt on top for added creaminess.
- Accompany the dish with a light, crisp white wine to complement the flavors of the filling.
- These peppers are also perfect for meal prep; store them in airtight containers and reheat throughout the week.
Additional Tips
Here are some additional tips to enhance your stuffed bell pepper experience:
Tip 1: Experiment with different types of cheese. Mozzarella, Monterey Jack, or even feta can add a unique twist to the flavor profile.
Tip 2: If you prefer a spicier kick, add a chopped jalapeño or a dash of hot sauce to the beef mixture.
Tip 3: For a vegetarian version, substitute the ground beef with black beans or chickpeas.
Tip 4: Make sure to choose bell peppers that are similar in size to ensure even cooking.
Tip 5: If you have leftover filling, use it to make stuffed zucchini or eggplant for a variation on the dish.
FAQ
Q: Can I use ground turkey instead of beef?
A: Absolutely! Ground turkey is a leaner option and works just as well with the spices and rice. It might alter the flavor slightly but remains delicious.
Q: How can I store leftover stuffed bell peppers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q: Can I freeze stuffed bell peppers?
A: Yes, you can freeze them. Wrap each stuffed pepper individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months.
Q: What can I do if my peppers are not standing upright?
A: If your peppers are tipping over, slice a thin layer off the bottom to create a flat surface, ensuring they stand upright in the baking dish.
Q: Are there any alternatives to rice?
A: Certainly! Quinoa, couscous, or even cauliflower rice can be used as substitutes to suit your dietary needs or preferences.