Article:
Stuffed bell peppers are a timeless dish that brings warmth and flavor to the table with every bite. Vibrant, nutritious, and endlessly versatile, they’re a go-to meal for busy weeknights or cozy dinners at home.
To begin, select four large bell peppers—choose a mix of red, yellow, green, or orange to create a visually appealing dish. Slice off the tops, remove the seeds and membranes, and set them aside while you prepare the filling.
In a skillet over medium heat, brown one pound of ground meat—whether you prefer the richness of beef, the lightness of turkey, or the lean flavor of chicken. Once fully cooked, drain any excess fat and stir in one cup of cooked rice, allowing the grains to soak up the savory juices.
Next, season the mixture with salt, pepper, garlic powder, and a pinch of paprika. Add a handful of chopped onions or herbs if desired for extra depth. Spoon the filling into each pepper generously, packing it to the top.
Place the stuffed peppers in a baking dish, and pour a small amount of tomato sauce or broth around the base to keep them moist during cooking. Cover with foil and bake at 375°F (190°C) for 30–35 minutes. For a cheesy finish, uncover the peppers in the last 10 minutes and sprinkle shredded cheese over each one until melted and golden.
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