Stuffed Peppers with a Delicious Twist

 

Stuffed Peppers with a Delicious Twist

Ingredients

For the Stuffed Peppers

4 large bell peppers, any color (red, yellow, orange, or green), tops removed and cleaned

1 lb ground beef, or substitute with ground turkey for a lighter option or plant-based crumbles for a vegetarian version

1 cup cooked rice – use white, brown, or quinoa depending on preference

1 medium onion, finely diced

2 garlic cloves, minced

1 can (14.5 oz) diced tomatoes, well drained

½ cup shredded cheddar cheese – or try mozzarella or Parmesan for a twist in flavor

1 tablespoon Italian seasoning

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil, for sautéing

Chopped fresh parsley or basil, for garnish (optional)

For the Tomato Sauce

1 can (15 oz) tomato sauce

1 teaspoon Italian seasoning

½ teaspoon granulated sugar (optional, helps balance acidity)

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

Instructions:

1. Prep the Peppers

Clean and Hollow:

Wash the bell peppers thoroughly. Slice off the tops and remove seeds and membranes inside, creating a cavity for the filling. If needed, trim the bottom slightly to help them stand upright in the baking dish.

Blanch for Tenderness:

Bring a large pot of water to a boil. Add the hollowed peppers and boil for 3–5 minutes, just until slightly softened but still firm. Carefully remove and set aside to cool.

2. Make the Filling

Sauté Aromatics:

In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion and cook for 5 minutes until translucent. Add garlic and sauté for another 1 minute.

Brown the Meat:

Add the ground beef (or turkey) and cook until browned and fully cooked, breaking it apart with a spatula. Drain excess fat, if necessary.

Build the Flavor:

Stir in the cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper. Let the mixture cook for 2–3 minutes so the flavors combine.

Add the Cheese:

Remove from heat. Stir in shredded cheddar (or your cheese of choice) until melted into the mixture for a creamy, cheesy texture.

3. Make the Tomato Sauce

Simmer the Sauce:

In a saucepan, combine tomato sauce, Italian seasoning, sugar (if using), salt, and pepper. Add olive oil and bring to a gentle simmer. Let cook for 10–15 minutes to thicken and develop depth of flavor.

4. Assemble the Peppers

Stuff the Peppers:

Spoon the prepared filling into each blanched pepper, packing it gently and filling to the top.

Arrange in Dish:

Place the stuffed peppers upright in a baking dish. If there’s leftover filling, scatter it around the base of the peppers.

5. Bake

Top with Sauce:

Spoon the prepared tomato sauce over each stuffed pepper. Cover the dish tightly with foil.

Bake Covered:

Preheat the oven to 375°F (190°C). Bake the covered dish for 25–30 minutes, or until the peppers are fork-tender.

Uncover and Melt Cheese:

Remove the foil. Sprinkle a bit more cheese over each pepper and return to the oven for another 5–10 minutes, or until the cheese is melted and bubbly.

6. Serve and Enjoy

Garnish:

Let the peppers rest for a few minutes after baking. Garnish with chopped parsley or basil for a pop of color and freshness.

Serve Suggestions:

Serve hot alongside garlic bread, a crisp green salad, or even pasta for a hearty, comforting meal.