Stuffed Peppers

Stuffed Peppers

  • Prep time: 15
  • Cook time: 45
  • Yield: 6
Print Recipe Pin Recipe
Ingredients
  • 6 bell peppers
  • 2 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 stalks celery, chopped
  • 1 can diced tomatoes
  • 1 small can tomato sauce
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 2 teaspoons worcestershire
  • 1-1/2 pounds ground beef
  • 1-1/2 cups cooked rice
Nutrition Facts
Serves 6

Description

Stuffed peppers are a versatile dish that can be filled with a variety of flavorful mixtures. The key is to create a balanced and tasty filling that complements the sweet and savory flavor of the peppers. Here are some common mixtures for stuffed peppers:

  1. Classic Rice and Ground Meat Mixture:

    • Ground beef, ground turkey, or ground chicken mixed with cooked rice, diced tomatoes, onions, garlic, and a blend of spices such as cumin, paprika, and oregano.

  2. Vegetarian Quinoa and Black Bean Filling:

    • Quinoa cooked in vegetable broth combined with black beans, corn, diced tomatoes, onions, garlic, and a mixture of Mexican-inspired spices. This creates a protein-packed vegetarian option.

  3. Mediterranean Couscous and Chickpea Filling:

    • Couscous cooked with chickpeas, chopped Kalamata olives, feta cheese, cherry tomatoes, red onion, and a drizzle of olive oil. Season with oregano, thyme, and lemon juice for a Mediterranean twist.

  4. Italian Sausage and Orzo Mixture:

    • Italian sausage crumbles cooked with orzo, diced tomatoes, bell peppers, onions, garlic, and a blend of Italian herbs such as basil, thyme, and rosemary.

  5. Mexican-inspired Taco Filling:

    • Seasoned ground beef or turkey mixed with black beans, corn, diced tomatoes, onions, garlic, and taco seasoning. Top with shredded cheese and serve with salsa and sour cream.

  6. Quinoa and Lentil Vegan Filling:

    • Cooked quinoa and lentils combined with sautéed vegetables like bell peppers, onions, and garlic. Season with cumin, coriander, and smoked paprika for a flavorful vegan option.

  7. Buffalo Chicken and Rice Filling:

    • Shredded cooked chicken mixed with cooked rice, buffalo sauce, diced celery, and crumbled blue cheese. This creates a spicy and tangy filling with a hint of crunch.

  8. Greek-inspired Orzo and Spinach Mixture:

    • Orzo cooked with spinach, feta cheese, cherry tomatoes, red onion, and Kalamata olives. Season with lemon juice, oregano, and garlic for a Greek-inspired filling.

  9. Tex-Mex Quinoa and Sweet Potato Filling:

    • Quinoa combined with roasted sweet potatoes, black beans, corn, diced tomatoes, onions, and a blend of Tex-Mex spices. Top with avocado or guacamole for added creaminess.

  10. Wild Rice and Mushroom Filling:

    • Cooked wild rice mixed with sautéed mushrooms, onions, garlic, and a sprinkle of fresh herbs such as thyme and parsley. This creates a earthy and hearty filling.

Remember to season your fillings with salt and pepper to taste, and feel free to get creative by adding your favorite herbs, spices, or sauces to customize the flavor profile of your stuffed peppers.

Instructions

  • 1. Preheat oven to 350 degrees F (175 degrees C).
  • 2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  • 3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  • 4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  • 5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.