Stuffed Peppers
Stuffed peppers are a colorful and nutritious dish that brings together a variety of flavors and textures. These delightful vegetables can be filled with an array of ingredients, making them a perfect meal for any occasion. Whether you’re looking for a hearty dinner or a light lunch, stuffed peppers are sure to please.
Ingredients
– 4 large bell peppers (any color)
– 1 cup cooked rice (or quinoa)
– 1 lb ground beef (or turkey)
– 1 can diced tomatoes (15 oz)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp Italian seasoning
– Salt and pepper to taste
– 1 cup shredded cheese (optional)
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4. Preparation time is about 15 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 stuffed pepper) contains approximately 350 calories, 22g protein, 20g carbohydrates, and 18g fat. This is based on using ground beef and cheese.
Step-by-Step Cooking Process
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a skillet, cook the chopped onion and garlic until softened.
4. Add the ground beef and cook until browned.
5. Stir in the cooked rice and diced tomatoes.
6. Season with Italian seasoning, salt, and pepper.
7. Spoon the mixture into each bell pepper until filled.
8. Place the stuffed peppers in a baking dish and cover with foil.
9. Bake for 25 minutes, then remove the foil.
10. Sprinkle cheese on top and bake for an additional 10 minutes.
Alternative Ingredients
You can easily substitute the ground beef with ground chicken or a plant-based alternative for a lighter or vegetarian option. Additionally, quinoa can replace rice for a healthier grain choice.
Serving and Pairings
Stuffed peppers pair wonderfully with a fresh garden salad or crusty bread. They can also be served alongside a zesty dipping sauce for an extra kick.
Storage and Reheating
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through. They can also be frozen for up to 3 months.
Cooking Mistakes
– Avoid overcooking the bell peppers; they should still be slightly firm.
– Don’t skip seasoning; it enhances the flavor significantly.
– Ensure the filling is not too dry; add extra tomatoes if needed.
– Be cautious not to burn the cheese on top; cover with foil if browning too quickly.
– Use a sturdy baking dish to prevent spills during cooking.
Helpful Tips
– Experiment with different fillings like beans or lentils.
– Add spices for extra flavor, such as cumin or paprika.
– Top with fresh herbs before serving for a burst of freshness.
– Use a variety of colored peppers for visual appeal.
FAQs
Can I make stuffed peppers ahead of time?
Yes, you can prepare the filling and stuff the peppers in advance. Store them in the refrigerator until you’re ready to bake them.
Are stuffed peppers healthy?
Absolutely! Stuffed peppers are packed with vitamins and nutrients, especially if filled with vegetables and lean protein.
What can I use instead of rice?
You can substitute rice with quinoa, couscous, or even cauliflower rice for a low-carb option.
How do I know when the peppers are done?
The peppers should be tender but still hold their shape. A fork should easily pierce the flesh.
Can I freeze stuffed peppers?
Yes, stuffed peppers freeze well. Just ensure they are wrapped tightly to prevent freezer burn.
Conclusion
Stuffed peppers are a versatile and delicious dish that can be customized to suit any taste. With their vibrant colors and hearty filling, they make a satisfying meal for any occasion. Enjoy experimenting with different ingredients to make this dish your own!
Stuffed Peppers
Ingredients
- 4 large bell peppers any color
- 1 cup cooked rice or quinoa
- 1 lb ground beef or turkey
- 1 can diced tomatoes 15 oz
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese optional
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, cook the chopped onion and garlic until softened.
- Add the ground beef and cook until browned.
- Stir in the cooked rice and diced tomatoes.
- Season with Italian seasoning, salt, and pepper.
- Spoon the mixture into each bell pepper until filled.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25 minutes, then remove the foil.
- Sprinkle cheese on top and bake for an additional 10 minutes.
