Here’s a classic recipe for stuffed bell peppers:
### Ingredients:
– **4 large bell peppers** (any color)
– **1 lb ground beef** (or ground turkey, chicken, or a plant-based alternative)
– **1 cup cooked rice** (white or brown)
– **1 small onion**, finely chopped
– **2 cloves garlic**, minced
– **1 can (14.5 oz) diced tomatoes**
– **1 cup shredded cheese** (cheddar, mozzarella, or your preference)
– **2 tablespoons tomato paste**
– **1 teaspoon dried oregano**
– **1 teaspoon dried basil**
– **Salt and pepper** to taste
– **Olive oil** for cooking
### Instructions:
1. **Prepare the Peppers**:
– Preheat the oven to 375°F (190°C).
– Cut the tops off the bell peppers and remove the seeds and membranes.
– If needed, trim the bottom of the peppers slightly to ensure they stand upright. Set aside.
2. **Cook the Filling**:
– In a large skillet, heat a bit of olive oil over medium heat.
– Add the chopped onion and cook until softened, about 5 minutes.
– Add the garlic and cook for another minute.
– Add the ground beef and cook until browned, breaking it up with a spoon.
– Stir in the diced tomatoes, tomato paste, cooked rice, oregano, basil, salt, and pepper.
– Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
3. **Stuff the Peppers**:
– Place the bell peppers in a baking dish.
– Spoon the meat and rice mixture into each pepper, packing it in tightly.
– Sprinkle the shredded cheese on top of each stuffed pepper.
4. **Bake**:
– Add a little water to the bottom of the baking dish (about 1/4 inch) to help steam the peppers.
– Cover the dish with aluminum foil and bake for 30 minutes.
– Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
5. **Serve**:
– Let the peppers cool slightly before serving.
– Garnish with fresh herbs if desired.
Enjoy your delicious stuffed bell peppers!