Ah, stuffed bell peppers – a dinner that feels like a culinary hug. Picture this: vibrant peppers, their colors so bright they could outshine a summer sunset, cradling a savory beef mixture that’s both hearty and comforting.
My mom used to say that cooking is like painting, and these peppers are her masterpiece – a riot of colors and flavors. It’s a dish that brings back memories of cozy family evenings, where the kitchen was filled with laughter and the irresistible aroma of spices mingling with roasted peppers. And let’s be honest, anything that makes veggies this exciting is worth a try, right?
Plus, in a world where everything seems to rush by, there’s something wonderfully grounding about preparing a meal where each step is an act of love. So grab those peppers, unleash your inner artist, and let’s create something deliciously memorable.
Steps
- Preheat your oven to 425°F and position the rack in the middle. In a medium bowl, combine the ground beef with 1 teaspoon of salt and baking soda. Use your hands to mix well and let it rest for 20 minutes to tenderize.
- Cut the bell peppers in half from the stem to the base and remove the seeds and membranes. Arrange them cut side up in a 9×13-inch baking dish, drizzle with 1 tablespoon of oil, and sprinkle with the remaining salt. Roast for about 20 minutes until they are slightly browned and tender-crisp.
- While the peppers are roasting, heat 2 tablespoons of oil in a large skillet over medium heat. Sauté the chopped onion until soft and translucent, about 3 to 4 minutes, then add the minced garlic and cook for an additional minute without browning.
- Increase the heat to medium-high and add the ground beef mixture along with chili powder, cumin, and oregano. Cook the beef, breaking it apart with a spoon, until it is browned and nearly cooked through—about 4 to 5 minutes. Add the tomato sauce, bring to a boil, and then lower the heat to simmer until the meat is fully cooked.
- Mix in the cooked rice and ¾ cup of cheese, stirring until the cheese melts. Remove the skillet from heat. Take the peppers out of the oven and fill each with the meat mixture.
- Top the stuffed peppers with the remaining ¾ cup of cheese. Return them to the oven and roast for another 10 to 15 minutes until the filling is hot and the cheese is bubbly and melted. Serve immediately.
Ingredients
- 1 pound of 90% lean ground beef
- 1¼ teaspoons of salt, divided
- Heaping ¼ teaspoon of baking soda
- 3 large red, yellow, or orange bell peppers, halved and cored
- 3 tablespoons of extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves of garlic, minced
- 1½ teaspoons of chili powder
- ½ teaspoon of ground cumin
- ¼ teaspoon of dried oregano
- 1 (8-ounce) can of tomato sauce
- 1 cup of cooked rice or another grain
- 1½ cups of shredded Monterey Jack or Cheddar Jack cheese
Nutritional Values
Calories: 2286 | Fat: 144 g | Saturated fat: 54 g | Carbohydrates: 102 g | Sugar: 36 g | Fiber: 18 g | Protein: 144 g | Sodium: 3876 mg | Cholesterol: 444 mg
FAQ
- Can I use a different type of meat for stuffed peppers?
- Yes, this recipe is quite adaptable. You can substitute the ground beef with other meats like turkey, chicken, or pork to suit your preferences.
- Why do the bell peppers need to be roasted before filling?
- Roasting the bell peppers before filling softens them, making them tender-crisp. This method also enhances their flavor compared to boiling, and it reduces cleanup.
- Are green bell peppers suitable for this dish?
- While you can use green bell peppers, they are less ripe and have a slightly bitter taste compared to red, yellow, or orange peppers, which are sweeter and more flavorful.
- How can I prepare this dish ahead of time?
- You can partially cook and fill the peppers with the beef mixture up to two days in advance. Store them in the refrigerator, or freeze for up to three months. When ready to serve, defrost if necessary, cover with foil, and bake. Add cheese just before the final heating.
- Is this recipe gluten-free?
- The ingredients listed are generally gluten-free or have gluten-free versions available. However, always check ingredient labels to ensure they meet your dietary needs.
Tips
- Choose vibrant, firm bell peppers with a glossy surface for the best flavor and texture. Avoid those with wrinkles or soft spots.
- Enhance the tenderness of the beef by mixing it with a teaspoon of salt and a pinch of baking soda, allowing it to rest for 20 minutes before cooking.
- Consider roasting the bell peppers instead of boiling them. Roasting not only retains flavor but also reduces cleanup.
- Prepare the stuffed peppers in advance by partially cooking and filling them with the beef mixture. Store them in the refrigerator for up to two days or freeze for up to three months for a quick, ready-to-bake meal.
Equipment
- 9×13-inch baking dish
- Large nonstick skillet
