Of all the foods you can stuff, stuffed peppers are at the top of our list. Bell peppers are large enough to hold a lot, strong enough to hold their shape in the oven, and light enough to fit just about anything. In other words, it’s the perfect bowl to hold a variety of different ingredients and fillings.
We’ve stuffed peppers in every way we can think of—and if you don’t believe me, check out our cheese steak and chicken parm varieties! – but this classic recipe is still our favorite.
Here we fill it with thick tomato rice and shredded Monterey Jack cheese, but you can customize it to suit your taste (and whatever you have in your fridge).
Replace the ground beef with another ground protein (ham, turkey, chicken, or even Italian sausage!) and add any salty cheese you like.
Read on for more tips for making this classic stuffed pepper. And if you’re looking for more ways to get your pepper-stuffed fix, check out this pepper-stuffed fix.
Peppers have a lot going for them. It’s low in calories and loaded with good nutrition. All types are excellent sources of vitamins A and C, potassium, folic acid, and fiber. In addition, spicy foods enliven bland food, making it more satisfying.
Peppers come in all sizes and colors. Some heat packs. Others are sweet. You can get them fresh, frozen, dried, or canned.
You’ve seen sweet peppers—green, orange, yellow, and red—in the grocery store or at the salad bar. Red pepper contains the most nutrients, because it has been on the vine longer.
Green peppers are harvested early, before they have a chance to turn yellow, orange, and then red. Compared to green peppers, red peppers contain almost 11 times more beta-carotene and 1.5 times more vitamin C.
Pepper is versatile. You can add raw to everything from dips and salads to pasta dishes.
Roasting peppers is easy, too. Cut a small incision near the stems. Grill or grill it until it becomes black. Then let it evaporate by pressing into a plastic bag for 15 minutes before scraping the skin and removing the stem, pulp and seeds.
●2.5 lbs ground beef
●2 large onion, grated/shredded
●2 tbsp olive oil
●1 tbsp cumin
●1/2 tsp coriander
●1 tsp of salt
●1 tsp black pepper
●8 bell peppers of various colors
●1/2 tbsp turmeric
●1 can tomato sauce (16 oz)
●1 cup of cheese, grated
●1/2 cup cilantro, chopped
Preheat the oven to 400°F or 200°C.
In a large pan heat 2 tbsp of olive oil over medium-high heat. Add the 2.5 lbs of ground beef and cook it for 15 minutes, or until it has browned.
Add the grated onions and cook for another 5 minutes. Add the cumin, coriander, salt, and pepper. Mix well. Let it simmer for 3 minutes and then turn off the heat to let it cool.
Cut a thin slice off the top of each bell pepper and leave it to the side. Remove seeds and membranes; rinse out the peppers. Shake off excess water, stuff the peppers with the beef mixture
from the pan and place the top slice from before over the peppers.
Open the tomato sauce can and add the salt, pepper, and turmeric to it. Mix inside the can. Pour some tomato sauce into a casserole pan so it just covers the bottom.
Place the stuffed peppers over the sauce, and pour the rest of the tomato sauce on top of them. Cover the pan with foil and place it in the preheated oven for 35 minutes.
Remove the pan from the oven and remove the top from the peppers. Add the 1 cup of grated cheese on top of the meat inside the peppers. Place the tops back on the stuffed peppers and bake the peppers for another 10 minutes.
Once fully cooked, remove the pan from the oven and garnish with the 1/2 cup of chopped cilantro. Serve.
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