How to Make Stuffed Bell Peppers

By opnlin -

How to Make Stuffed Bell Peppers

 

Introduction

Stuffed bell peppers are a classic dish that is perfect for any occasion. They are a hearty and flavorful meal that is sure to please everyone at the table. This recipe is for a traditional stuffed bell pepper recipe that is made with ground beef, rice, and tomatoes.

Ingredients

  • 6 bell peppers, any color
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (10-ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a large skillet over medium heat, brown the ground beef.
  4. Drain off any excess fat.
  5. Add the onion and green pepper to the skillet and cook until softened, about 5 minutes.
  6. Stir in the diced tomatoes, tomato sauce, oregano, salt, and pepper.
  7. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
  8. Fill the bell peppers with the filling.
  9. Place the bell peppers in a 9x13-inch baking dish.
  10. Bake for 30 minutes, or until the peppers are tender and the filling is heated through.
  11. Serve hot.

Tips

  • For a vegetarian version, substitute cooked rice or quinoa for the ground beef.
  • For a spicier dish, add 1/4 teaspoon of chili powder or cayenne pepper to the filling.
  • For a more flavorful dish, add 1/4 cup of chopped fresh parsley or cilantro to the filling.

Variations

  • Use a different type of meat, such as chicken, pork, or sausage.
  • Add other vegetables, such as mushrooms, corn, or zucchini.
  • Top with grated cheese or sour cream before serving.

Conclusion

Stuffed bell peppers are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great way to use up leftover rice or meat, and they can be customized to your liking.

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