Stuffed peppers
Ingredients
- 4–6 bell peppers (any color)
- 1 tbsp olive oil
- 1 lb ground beef (or turkey, chicken, pork, sausage, or tofu)
- 1 onion, chopped
- 1 jalapeño, chopped (optional)
- 5 garlic cloves, chopped
- 14.5 oz canned fire-roasted tomatoes (or diced tomatoes/sauce)
- 1 cup shredded cheese (cheddar, mozzarella, or pepper jack)
- 1 tbsp paprika
- 1 tsp oregano
- 1 tsp basil
- Salt and pepper, to taste
- 1 cup cooked rice (white, brown, or wild)
Utensils
- Pot for blanching
- Skillet
- Baking dish
Information
- Cost: $$
- Prep & cook time: ~1 hour
- Yield: 6 servings (≈300 g each)
Preparation Method
- Preheat oven to 425°F (220°C). Boil water for blanching peppers.
- Wash peppers, cut tops, and remove seeds. Blanch 5 minutes or roast 20 minutes.
- Sauté onion, pepper tops, and jalapeño in oil. Add garlic.
- Add ground beef and cook until browned. Stir in tomatoes, rice, and seasonings.
- Mix in half the cheese. Stuff peppers and top with remaining cheese.
- Roast 15–20 minutes until peppers are tender and cheese is bubbly.