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Stuffed Peppers Dish: A Delicious and Nutritious Recipe to Try Today

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These stuffed bell peppers are a delightful blend of ground beef (or turkey), rice, and spices, all topped with melted cheese. A vibrant and comforting dish, they make for a perfect meal for any occasion!

Ingredients

Scale
  • 4 large bell peppers (any color you prefer)
  • 1 pound ground beef (or turkey for a lighter option)
  • 1 cup cooked rice (white or brown)
  • 1 can (15 oz) diced tomatoes, drained
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 2 tablespoons olive oil
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash the bell peppers under cold water. Cut the tops off each pepper and remove the seeds and membranes. Optionally, save the tops for later use.
  3. Lightly brush the outside of each pepper with olive oil.
  4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  5. Add the minced garlic and cook for an additional minute, stirring frequently.
  6. Add the ground beef (or turkey) to the skillet. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if using beef.
  7. Stir in the cooked rice, drained diced tomatoes, oregano, basil, paprika, salt, and pepper. Mix well and let simmer for about 5 minutes.
  8. Remove from heat and stir in half of the shredded cheese.
  9. Carefully stuff each pepper with the meat and rice mixture, packing it gently but firmly.
  10. Place the stuffed peppers upright in a baking dish. If they don’t stand, slice a small amount off the bottom to create a flat surface.
  11. Sprinkle the remaining shredded cheese on top of each pepper.
  12. Cover the baking dish with aluminum foil and bake for 30 minutes.
  13. Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.
  14. Let the stuffed peppers cool for a few minutes before serving.

Notes

  • Garnish with freshly chopped parsley or basil for added flavor and color.
  • Serve with a side salad or crusty bread to soak up any extra juices.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
  • You can freeze the stuffed peppers before baking. Thaw in the refrigerator overnight before baking.

Find it online: https://anasrecipes.com/stuffed-peppers-dish/