Stuffed peppers are a delightful dish that can be served as a main course or as a side dish, making it a versatile dish. When done right, stuffed peppers can be a bit of a showstopper, a testament to the cook’s skills. Not only is this dish impressive but it’s wholesome and nutritious as well. In this article, we will introduce you to the basics of how to make stuffed peppers and provide you with some extra tips to make your cooking experience a success.
What You Need
– Bell Peppers (6 large)
– Ground beef (1 pound)
– Cooked rice (1 cup)
– Onion (1)
– Garlic (3 cloves)
– Salt (1/2 teaspoon)
– Pepper (1/2 teaspoon)
– Tomato sauce (1 can)
– Paprika (1 tablespoon)
– Worcestershire sauce (1 tablespoon)
– Parmesan cheese (1/2 cup)
– Olive oil (1 tablespoon)
Instructions
1. Preparing the Peppers
Preheat your oven to 350°F (175°C). Remove the tops from the bell peppers by cutting them off. Remove the seeds and slice off any white parts. Rinse them out using a cold, running water, and place them aside.
2. Preparing the Filling
Heat the olive oil in a large skillet over medium heat. Add in chopped onions, garlic, salt, and pepper. Sauté until the onions are soft and translucent. Add the ground beef to the skillet, and cook until it’s no longer pink. Add paprika, Worcestershire sauce, and tomato sauce into the skillet and mix it well. Cook the mixture for about 5 minutes to let the flavors blend.
Remove the skillet from the heat, and add the cooked rice and parmesan cheese. Mix everything together until well combined.
3. Stuffing the Bell Peppers
Using a spoon, stuff the bell peppers with the mixture of rice, beef, onions, and cheese. Fill the bell peppers up all the way to the top. Cover each stuffed bell pepper with its respective top.
4. Cooking the Stuffed Peppers
Place the stuffed peppers in a baking dish and add 1/2 inch of hot water. Cover the baking dish with aluminum foil and bake for about 45-50 minutes. After 45 minutes, remove the aluminum foil and bake for an additional 15 minutes until the peppers are tender and the cheese on top is melted.
5. Serving
Remove from the oven and let the stuffed peppers cool for about 5-10 minutes before serving. Serve with a side of salad or garlic bread.
FAQs
1. Can I freeze stuffed bell peppers?
Yes, stuffed bell peppers can be frozen. After baking, allow them to cool completely before storing them in an airtight container or freezer bags. They can be stored for up to three months in the freezer.
2. Can I use something else other than rice in the stuffed pepper filling?
Yes, quinoa or couscous can be used instead of rice. You can also add a variety of vegetables, such as corn, peas, and carrots.
3. Which type of bell pepper should I use?
Any color of bell pepper can be used, but it is recommended to use the green ones as they are more suitable for stuffing than other colors.
4. Can I use ground turkey instead of ground beef?
Yes, ground turkey can be used instead of ground beef. However, it is important to note that the turkey may not be as flavorful as beef and may need additional seasoning.
5. Can I make stuffed peppers in a slow cooker?
Yes, stuffed peppers can be made in a slow cooker. After preparing the filling, stuff the peppers and place them in the slow cooker. Add tomato sauce and water, cover, and cook them on low for 6-7 hours or on high for 3-4 hours.
