Oh, stuffed bell peppers—just the name makes my mouth water. These beauties are like tiny edible treasure chests filled with savory goodness, and with a high-protein twist, they’re both a feast for the eyes and a love letter to your muscles. I once whipped up a batch on a whim, and let’s just say my kitchen hasn’t been the same since—every bite is an explosion of flavors that dances between the familiar and the unexpected, like a song you can’t get out of your head.
Steps
- Preheat your oven to 350ºF and cook the rice according to the package instructions. While the rice is cooking, prepare the peppers by cutting off their tops, removing the seeds and ribs, and rinsing them.
- Lightly sprinkle the inside of each pepper with salt and place them in a microwave-safe dish with about 1/2-inch of water. Cover and microwave for 3-5 minutes until they begin to soften; alternatively, you can cover with foil and bake for 20 minutes.
- In a large skillet over medium heat, add olive oil and sauté chopped onion for about 5 minutes until translucent. Add minced garlic and tomato paste, cooking for an additional 2 minutes, then add ground beef and cook until no longer pink, draining excess fat.
- Stir in oregano, salt, pepper, diced tomatoes with juices, and the cooked rice. Let this mixture simmer for about 5 minutes, allowing some of the liquid to reduce.
- Fill each softened pepper with the beef and rice mixture, then sprinkle shredded Monterey Jack cheese over the tops.
- Cover the baking dish with aluminum foil and bake in the oven for 20 to 25 minutes. Remove the foil and continue baking for another 10 to 15 minutes until the peppers are tender and the cheese is melted and lightly browned.
- Garnish the stuffed peppers with freshly chopped parsley and serve immediately. Enjoy your meal!
Ingredients
- ½ cup uncooked long-grain white rice
- 6 medium to large bell peppers (any color combination)
- 1-2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 pound lean ground beef (or substitute with ground turkey)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (14.5 ounce) can diced tomatoes, with juices
- 1 cup shredded Monterey Jack cheese (or preferred cheese)
- Optional: freshly chopped parsley for garnish
Nutritional Values
Calories: 1794kcal | Carbohydrates: 132g | Protein: 144g | Fat: 72g | Saturated Fat: 36g | Trans Fat: 6g | Cholesterol: 384mg | Sodium: 2358mg | Potassium: 3756mg | Fiber: 18g | Sugar: 36g | Vitamin A: 23754IU | Vitamin C: 924mg | Calcium: 1032mg | Iron: 18mg
FAQ
- Should I cook the bell peppers before stuffing them?
- It’s recommended to lightly pre-cook the peppers before stuffing them. This softens the peppers, making them easier to cut and eat. Just cook them until they begin to soften, not fully.
- What should I do if my stuffed peppers turn out soggy?
- To prevent sogginess, avoid overcooking the peppers and refrain from adding extra liquids to the filling before baking. This will help maintain their structure and texture.
- Why are stuffed bell peppers considered healthy?
- Stuffed bell peppers are nutritious because they are filled with protein, vegetables, and whole grains. Bell peppers themselves are a good source of vitamins and minerals, including vitamins A and B-6.
- Can I substitute the ground beef with other meats?
- Yes, you can replace ground beef with other proteins such as ground turkey, chicken, or sausage. For a vegetarian option, you can use a meat substitute and vegan cheese.
- How can I store and reheat leftover stuffed bell peppers?
- Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, microwave individual servings for about 2 minutes or bake them in a covered dish at 350ºF for 15-20 minutes until thoroughly heated. If freezing, ensure they are completely cooled before placing them in a freezer-safe container for up to 3 months.
Tips
- Choose Uniform Bell Peppers: When shopping for bell peppers, select ones that are similar in size. This ensures that they cook evenly and are done at the same time.
- Pre-Cook Peppers for Tenderness: Soften the bell peppers slightly before stuffing them. This can be done by microwaving them with a little water or baking them covered for about 20 minutes. This step ensures the peppers are tender and easier to eat.
- Avoid Soggy Peppers: To prevent the peppers from becoming soggy, avoid overcooking them and refrain from adding extra liquid to the filling before baking.
- Stabilize Wobbly Peppers: If a pepper doesn’t stand upright, slice a small portion off the bottom to level it. This helps keep the peppers stable while baking and prevents the filling from spilling out.
Equipment
- Microwave-Safe Pan: Used to pre-cook the bell peppers in the microwave.
- Large Skillet: Necessary for cooking the meat filling.
- Baking Dish: Required for baking the stuffed peppers in the oven.
- Aluminum Foil: Used to cover the baking dish during cooking.
