Description
Mouthwatering stuffed peppers with rice blend Mediterranean flavors into a hearty dinner celebration. Colorful bell peppers cradle savory rice, ground meat, and aromatic herbs, promising a delightful meal you’ll savor with each delectable bite.
Ingredients
Scale
Main Proteins:
- ½ pound (225g) ground beef or ground turkey
Vegetables:
- 4 large bell peppers (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
Grains and Sauce Ingredients:
- 1 cup (200g) cooked rice (white or brown)
- 1 can (14 ounces/400g) diced tomatoes, drained
- ½ cup (120 milliliters) tomato sauce (plus extra for topping)
Spices and Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
Cooking and Garnish Ingredients:
- 1 tablespoon olive oil
- ½ cup (50g) shredded mozzarella or cheddar cheese (optional)
- 2 tablespoons fresh parsley or basil, chopped (for garnish)
Instructions
- Prepare the culinary workspace by heating the oven to 375F (190C) and lightly coating a baking vessel with a thin layer of oil or cooking spray.
- Carefully decapitate the bell peppers, extracting their inner seeds and membranes. Position the peppers upright within the prepared baking dish, ensuring they stand securely.
- Activate a skillet over medium thermal intensity. Introduce olive oil, then gently sauté diced onions and minced garlic until they become translucent and fragrant, approximately 3 minutes.
- Incorporate ground beef into the aromatic vegetable mixture, systematically fragmenting the meat and cooking until it achieves a rich, caramelized brown hue. Season the developing filling with salt, black pepper, paprika, and dried oregano for depth of flavor.
- Fold cooked rice into the meat mixture, complementing it with diced tomatoes and tomato sauce. Allow the components to meld and simmer briefly, roughly 3 minutes, creating a harmonious filling.
- Meticulously transfer the prepared mixture into the waiting bell pepper vessels, ensuring each pepper receives an equal portion of the savory filling.
- Embellish the stuffed peppers with an additional dollop of tomato sauce and a sprinkle of shredded cheese, if desired.
- Encase the baking dish with aluminum foil, then slide into the preheated oven. Bake for 25-30 minutes, creating a sealed environment that gently cooks the peppers.
- Remove the foil and return the dish to the oven for an additional 10 minutes, allowing the peppers to become tender and the cheese to melt into a golden, appetizing layer.
- Extract from the oven and garnish with freshly chopped parsley or basil. Serve immediately while the peppers are warm and inviting.
Notes
- Choose bell peppers with flat bottoms to ensure they stand upright while baking and prevent tipping.
- Rinse rice thoroughly before cooking to remove excess starch and achieve fluffy, separated grains.
- Use lean ground beef or substitute with ground turkey for a healthier protein option that maintains similar texture.
- Consider pre-cooking peppers for 5 minutes in boiling water to soften them and reduce overall baking time, creating a more tender final result.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg