"Stuffed Bell Peppers: A Perfect Weeknight Dinner"

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Stuffed Bell Peppers: A Step-by-Step Guide

Stuffed bell peppers are a classic dish that combines vibrant bell peppers with a delicious filling of meat, rice, and vegetables. This recipe is perfect for a hearty dinner, and it's versatile enough to cater to different dietary preferences. Below is a detailed guide to creating the perfect stuffed bell peppers.

Ingredients

Bell Peppers:

  • 6 large bell peppers (any color: red, yellow, orange, or green)
  • 2 tablespoons of olive oil

Filling:

  • 1 pound ground beef (or ground turkey for a leaner option)
  • 1 cup cooked rice (white, brown, or quinoa for a twist)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Optional Add-ins:

  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, drained and rinsed
  • 1 cup chopped spinach

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures that the oven is hot and ready when the peppers are prepared.

  2. Prepare the Bell Peppers:

    • Wash the bell peppers thoroughly.
    • Cut the tops off the peppers and remove the seeds and membranes.
    • Rub the outside of the peppers with a little olive oil and place them in a baking dish standing upright.

  3. Cook the Filling:

    • Heat a large skillet over medium-high heat and add a tablespoon of olive oil.
    • Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
    • Add the minced garlic and cook for another minute until fragrant.
    • Add the ground beef (or turkey) to the skillet. Cook until browned and no longer pink, breaking it up with a spoon as it cooks.
    • Stir in the tomato paste, diced tomatoes, oregano, basil, salt, and pepper. Let the mixture simmer for about 5 minutes.
    • Add the cooked rice to the meat mixture and stir until well combined. If you're adding corn, black beans, or spinach, mix them in at this stage.

  4. Stuff the Peppers:

    • Carefully spoon the filling into each bell pepper, pressing down slightly to pack it in.
    • Fill the peppers to the top, but do not overfill as the mixture may expand slightly as it cooks.

  5. Bake the Peppers:

    • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
    • Remove the foil, sprinkle the shredded mozzarella and cheddar cheese on top of each pepper, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

  6. Serve:

    • Remove the stuffed peppers from the oven and let them cool for a few minutes.
    • Garnish with chopped fresh parsley before serving.

Tips and Variations

  • Vegetarian Version: Substitute the ground meat with a mixture of chopped mushrooms, zucchini, and additional beans for a vegetarian option.
  • Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the filling for a spicier version.
  • Cheese Choices: Experiment with different cheeses like feta, gouda, or pepper jack for varied flavors.
  • Make-Ahead: These stuffed peppers can be prepared ahead of time. Simply assemble the peppers, cover, and refrigerate. When ready to cook, add an extra 10 minutes to the baking time.

Nutritional Information (per serving)

  • Calories: 350
  • Protein: 20g
  • Fat: 15g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Sugar: 6g

Enjoy your delicious and hearty stuffed bell peppers! This recipe is sure to become a family favorite and can be customized to suit any taste preference. Happy cooking!



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