Recipe of the Week: Stuffed Bell Peppers

A colorful dish that's both comforting and packed with flavor.

Stuffed peppers are a cherished dish in many cultures, including Mexican, Spanish, and Mediterranean. Each region brings its own unique twist to the dish, but the core concept remains the same: fresh bell peppers filled with a savory mixture. This dish has thrived because it's both visually stunning and versatile, allowing cooks to adjust the filling based on local ingredients or personal preferences. Its comforting nature comes from the warm, hearty filling encased in sweet peppers, making it a beloved meal around kitchen tables worldwide.

🛒 Ingredients

For the peppers

• 4 large bell peppers
• 1 tablespoon olive oil

For the filling

• 1 pound ground beef
• 1 cup cooked rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For the topping

• 1 cup shredded mozzarella cheese

Step-by-Step Instructions

Step 1: Prepare the peppers

Preheat your oven to 375°F (190°C). Carefully cut the tops off each bell pepper and scoop out the seeds and membranes. Lightly rub the outside of each pepper with olive oil and place them in a baking dish, cut side up.

Step 2: Cook the filling

Heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic, cooking until the beef is browned and the onion is translucent. Drain any excess fat from the skillet.

Step 3: Add tomatoes and seasoning

Stir in the diced tomatoes, cooked rice, Italian seasoning, and salt and pepper to taste. Let the mixture simmer for about 5 minutes to allow the flavors to meld.

Step 4: Stuff the peppers

Carefully spoon the beef and rice mixture into each of the prepared bell peppers, pressing down slightly to pack the filling.

Step 5: Bake the peppers

Cover the baking dish loosely with foil and bake in the preheated oven for 30 minutes, allowing the peppers to soften and the filling to heat through.

Step 6: Add cheese topping

Remove the foil from the dish and sprinkle the shredded mozzarella cheese evenly over each stuffed pepper. Return to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 7: Serve the dish

Once the cheese is melted and slightly golden, remove the peppers from the oven. Allow them to cool for a few minutes before serving warm.