Stuffed bell peppers are a versatile and colorful dish with roots in various culinary traditions, from Mediterranean to Latin American cuisines. They are a delightful way to enjoy the natural sweetness of bell peppers while incorporating a hearty filling of meat, rice, and flavorful seasonings. This dish is popular due to its balance of flavors, nutritional value, and the visual appeal of the vibrant peppers.
Servings: Serves 4 people
Appliances/Utensils:
- Sharp knives
- Cutting Board
- Large frying pan
- Large Pot for boiling
- Mixing bowls
- Baking dish
- Wooden Spoon and spatula
- Measuring cups and spoons
- Can opener
Ingredients:
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes using a sharp knife and cutting board.
3. In a large pot, bring water to a boil and blanch the peppers for 5 minutes. Remove and set aside to cool.
4. Heat olive oil in a large frying pan over medium heat. Add diced onion and minced garlic, and sauté until onions are translucent.
5. Add ground beef or turkey to the pan and cook until browned. Use a wooden spoon to break up the meat.
6. Stir in cooked rice, diced tomatoes, oregano, basil, salt, and pepper. Mix well and let it simmer for 5 minutes.
7. Remove the pan from heat and allow the mixture to cool slightly. Stir in half of the shredded cheese.
8. Place the blanched peppers in a baking dish. Stuff each pepper with the meat and rice mixture.
9. Top each stuffed pepper with the remaining cheese.
10. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
Tips and Suggestions:
- For a vegetarian version, substitute the meat with black beans or chickpeas.
- Add a pinch of red pepper flakes for some heat.
- Use quinoa or couscous instead of rice for a different texture.
Serving Suggestions:
Serve hot, garnished with fresh parsley. Pair with a side salad or crusty bread for a complete meal.
Estimated Time:
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes