Stuffed Peppers

Recipes

Jan 19

Written By Debbie Gagne

https://vimeo.com/1001713147/7573999690

Stuffed Peppers

Yield 6

Author Debbie

Prep time

20 Min

Cook time

30 Min

Total time

50 Min

Who doesn’t love a dish that checks all the boxes—nutritious, delicious, and a breeze to prepare? Stuffed peppers are a timeless classic for a reason. Vibrant bell peppers act as the perfect edible bowl, filled with a savoury mix of ingredients that can be customized to suit any taste.

Ingredients

6 bell peppers (any colour)
1 tablespoon olive oil
1 lb ground beef (can substitute ground turkey, chicken, pork, or sausage)
1 medium onion chopped
pinch cayenne pepper (optional)
3 cloves garlic chopped
14.5 ounces can crushed or diced tomatoes
1 cup shredded cheese cheddar, mozzarella, monterey jack (or a blend – I love a blend of mozzarella and monterey jack)
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
1 1/2 cups cooked white or brown rice

Instructions

Preheat your oven to 425°F and bring a large pot of water to a boil.
Cut tops off the bell peppers and use a spoon to scoop out the seeds and membranes. Chop the bell pepper tops to be cooked later with the onion.
Blanch the bell peppers for 3 minutes to slightly soften. Arrange the softened peppers into a lightly oiled baking dish.
Heat the oil over medium heat in a large pan. Cook the onions and chopped pepper tops for 5 minutes to soften.
Add the garlic and cook for 1 minute.
In a large skillet, crumble and cook the ground beef, until cooked through. Drain the excess fat. Combine with the onions and peppers.
Add the tomatoes, seasonings, and cooked rice. Stir together and remove from heat.
Stir in half of the shredded cheese.
Stuff each pepper with the meat and rice filling mixture, then top each with the remaining shredded cheese.
Roast the stuffed peppers for approximately 20-30 minutes, or until the peppers are tender, and the cheese is nice and bubbly.