Stuffed Bell Peppers

Here’s a comforting recipe for Stuffed Bell Peppers—colorful, flavorful, and perfect for a hearty meal! 🌶️🍅✨

Ingredients:

For the Peppers:

• 4 large bell peppers (any color), tops removed and seeds cleaned
• 1 tbsp olive oil

For the Filling:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 lb ground beef, turkey, or plant-based meat substitute
• 1 cup cooked rice or quinoa
• 1 cup canned diced tomatoes (drained)
• 1/2 cup tomato sauce
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 cup shredded mozzarella or cheddar cheese (optional)

For Topping:

• 1/2 cup breadcrumbs or panko (optional)
• 1/4 cup Parmesan cheese (optional)
• Fresh parsley, chopped

Instructions:

1. Prepare the Bell Peppers:
   • Preheat the oven to 375°F (190°C).
   • Rub the cleaned bell peppers with olive oil and place them in a baking dish.
2. Cook the Filling:
   • Heat olive oil in a large skillet over medium heat.
   • Sauté the onion and garlic until fragrant and softened, about 2-3 minutes.
   • Add the ground meat (or plant-based alternative) and cook until browned. Drain any excess fat if necessary.
   • Stir in cooked rice/quinoa, diced tomatoes, tomato sauce, Italian seasoning, smoked paprika, salt, and pepper. Let the mixture simmer for 5 minutes.
3. Stuff the Peppers:
   • Spoon the filling into each bell pepper, pressing gently to pack it in.
   • If desired, sprinkle shredded cheese on top.
4. Bake:
   • Cover the baking dish with foil and bake for 25 minutes.
   • Remove the foil, add breadcrumbs and Parmesan if using, and bake uncovered for another 10-15 minutes until the peppers are tender and the tops are golden.
5. Garnish and Serve:
   • Sprinkle with fresh parsley before serving.

Tips:

• For a saucier dish, add extra tomato sauce to the bottom of the baking dish before baking.
• Substitute rice with cauliflower rice for a low-carb option.
• Leftovers reheat beautifully for lunch or dinner the next day!