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Stuffed Bell Peppers Recipe

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Delve into the world of comfort food with this timeless recipe for stuffed bell peppers. A perfect blend of savoury flavors, vibrant colours, and nutritious ingredients, this dish is sure to become a staple in your culinary repertoire. Whether you’re looking for a hearty dinner option or a visually appealing dish for your next gathering, these stuffed bell peppers are guaranteed to impress.

Preparation time: 15 minutes
Cooking time: 1 hour
Servings: 4

Ingredients:

  • 4 large bell peppers (a mix of colours makes for a vibrant presentation)
  • 1 pound ground beef or turkey (for a vegetarian option, substitute with quinoa or lentils)
  • 1 cup cooked rice or quinoa
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 cup shredded cheese (cheddar, mozzarella, or a blend works well)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 1 cup tomato sauce
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with a bit of olive oil.
  2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, slice a tiny portion off the bottom to help them stand upright. Blanch the peppers in boiling water for 5 minutes to soften slightly, then drain and set aside.
  3. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 3-5 minutes. Increase the heat to medium-high and add the ground meat, cooking until it’s no longer pink and nicely browned. Drain any excess fat.
  4. Combine the Ingredients: To the meat, add the cooked rice or quinoa, diced tomatoes, half of the cheese, salt, pepper, paprika, and Italian seasoning. Stir until everything is well combined and cook for an additional 2-3 minutes.
  5. Stuff the Peppers: Arrange the blanched bell peppers in the prepared baking dish. Spoon the meat mixture into each pepper, pressing down slightly to pack them well. Pour the tomato sauce over and around the peppers. Cover the dish with aluminum foil.
  6. Bake: Place the stuffed peppers in the oven and bake for about 30-35 minutes, or until the peppers are tender. Remove the foil, sprinkle the remaining cheese on top of each pepper, and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
  7. Garnish and Serve: Let the peppers rest for a few minutes before serving. Garnish with fresh parsley to add a pop of colour and freshness.

These classic stuffed bell peppers are not only a feast for the eyes but also for the palate, offering a comforting and satisfying meal. They’re versatile, too – easily adapted to fit vegetarian preferences or whatever you have on hand. Serve them as a main course with a side salad or crusty bread for the ultimate comfort meal.

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