Stuffed Bell Peppers: Recipes, Variations, and Tips for Delicious Meals
- 4 large bell peppers (any color)
- 1 pound (450g) ground beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces or 400g) crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup shredded cheese (cheddar or mozzarella)
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.
- Cook the Ground Beef:
- In a large skillet, cook the ground beef over medium-high heat until it’s browned and no longer pink. Be sure to break it apart with a spoon as it cooks. Drain any excess fat from the skillet.
- Sauté Onions and Garlic:
- Add the chopped onions and minced garlic to the skillet with the cooked beef. Sauté for a few minutes until the onions become translucent and fragrant.
- Mix in Rice and Tomatoes:
- Stir in the cooked rice, crushed tomatoes, dried oregano, salt, and pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
- Fill the Bell Peppers:
- Carefully stuff each bell pepper with the beef and rice mixture. Press it down gently to pack the filling.
- Bake the Stuffed Peppers:
- Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil.
- Bake in the preheated oven for 25-30 minutes or until the peppers are tender when pierced with a fork.
- Add Cheese and Finish Baking:
- Remove the foil from the baking dish. Sprinkle shredded cheese evenly over the tops of each stuffed pepper.
- Return the baking dish to the oven, uncovered, and bake for an additional 5 minutes or until the cheese is melted and bubbly, and the peppers are slightly browned.
- Serve and Enjoy:
- Carefully remove the stuffed bell peppers from the oven.
- Serve them hot, and enjoy your classic Stuffed Bell Peppers!
- You can garnish the Stuffed Bell Peppers with fresh herbs like parsley or cilantro for added flavor and a pop of color.