STUFFED BELL PEPPERS

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Ingredients:

  • For the Peppers:
    • 4 large bell peppers (any color)
    • 1 pound ground beef, turkey, or chicken (or use cooked quinoa for a vegetarian option)
    • 1 small onion, finely chopped
    • 2 garlic cloves, minced
    • 1 cup cooked rice (or quinoa)
    • 1 can (14.5 oz) diced tomatoes, drained
    • 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup tomato sauce or marinara (for topping)
    • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Bell Peppers:
    • Cut the tops off the bell peppers and remove the seeds and membranes inside. Rinse and set them aside.
    • If you’d like the peppers softer, you can blanch them in boiling water for 2-3 minutes, then remove and drain.
  3. Cook the Filling:
    • In a large skillet over medium heat, cook the ground beef (or turkey, chicken, or quinoa) until browned. If using meat, drain excess fat.
    • Add the chopped onion and minced garlic to the skillet. Cook until the onion is soft, about 3-4 minutes.
    • Stir in the cooked rice, drained diced tomatoes, paprika, oregano, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to blend.
  4. Stuff the Peppers:
    • Place the bell peppers in a baking dish, cut side up.
    • Spoon the prepared filling into each bell pepper, pressing down gently to pack it in.
  5. Top with Cheese and Sauce:
    • Sprinkle a layer of shredded cheese on top of each stuffed pepper.
    • Pour tomato sauce or marinara over the peppers.
  6. Bake:
    • Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
    • After 30 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and the peppers are tender.
  7. Garnish and Serve:
    • Remove the stuffed peppers from the oven and let them cool for a few minutes.
    • Garnish with fresh parsley and serve hot.

Tips:

  • You can customize the filling with other veggies, such as chopped zucchini, corn, or black beans.
  • For a spicier version, add a bit of chili powder or red pepper flakes to the filling.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.

Enjoy your flavorful Stuffed Bell Peppers!