At Delish, our admiration for stuffed peppers knows no bounds (and the reasons are far from obscure). Peppers possess the fortitude to maintain their structure while offering ample room for a generous filling. Moreover, they harmonize effortlessly with a myriad of flavours, rendering them the ideal conduit for countless combinations and ingredients. This versatile culinary delight not only boasts simplicity in its preparation but also satiates appetites of all sizes, making it an economical and effortless weeknight dinner legend. Although we revel in experimenting with a multitude of variations, the enduring allure of this timeless recipe remains unrivalled. Continue reading to unearth precisely why this recipe has become a beloved fan favourite (securing a top spot in 2022). Subsequently, allow it to serve as the springboard for the creation of your very own stuffed pepper masterpiece.
How should I read the peppers for stuffing?
The process is remarkably uncomplicated! Simply sever the top (a small paring knife adeptly traces a circular outline akin to pumpkin carving) and extract the core and seeds. We recommend inverting the peppers over a sink and gently tapping them to dislodge any surplus seeds. For additional assistance, consider rinsing the peppers. Should a few stray seeds remain, there is no cause for concern, as they will not undermine the integrity of your dish.
Is it necessary to precook the peppers before stuffing them?
While it is an option, we find it preferable to forgo this step. The peppers are more accommodating for filling when in their raw state, and this approach ensures they retain a delightful texture even after baking. If you opt for precooking, exercise caution to prevent overbaking, aiming for tenderness without succumbing to sentimentality or sogginess.
The filling and its variations:
In this recipe, we embrace simplicity, tradition, and affordability by using a savoury blend of tomato-infused rice and shredded Monterey Jack cheese as the stuffing. Nevertheless, you possess complete autonomy to tailor the peppers according to your palate preferences (and utilize whatever ingredients reside within your refrigerator). Substitute ground beef with an alternative protein source (pork, turkey, chicken, or even Italian sausage!) and incorporate any melty cheese of your choosing. Are you seeking further inspiration? Our Greek-inspired stuffed peppers, indulgent cheesesteak stuffed peppers, and flavorful vegetarian stuffed peppers with falafel rank among our personal favourites.
How long should one bake stuffed peppers?
For this particular recipe, the recommended baking time totals 45 minutes: 35 minutes covered with foil to facilitate a gentle steaming process, allowing the peppers to tenderize, followed by an additional 10 minutes uncovered to achieve a luscious, golden-brown and bubbly cheese topping.
Can these stuffed peppers be prepared in advance?
Undoubtedly! If you desire to prepare this dish a day ahead, proceed by cutting and coring the peppers, then store them in an airtight container in the refrigerator. Prepare the filling as instructed and store it separately in another airtight container in the fridge. When you are ready to serve, simply fill the prepared peppers and bake until they reach desired tenderness.
If you’ve tried this recipe, we eagerly await your feedback in the comment section below!
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Stuffed Peppers Recipe Ingredients
1/2 cup of raw white or brown rice
2 tablespoons of extra-virgin olive oil, with additional for drizzling
1 medium-sized yellow onion, finely chopped
3 cloves of garlic, minced
2 tablespoons of tomato paste
1 pound of ground beef
1 can (14.5 ounces) of diced tomatoes
1 1/2 teaspoons of dried oregano
Freshly ground black pepper
6 bell peppers, with their tops and cores removed
1 cup of shredded Monterey Jack cheese
Chopped fresh parsley, for garnishing
Step 1: Preheat the oven to 400°F (200°C). In a small saucepan, prepare the rice according to the instructions on the package.
Step 2: Meanwhile, in a large skillet over medium heat, heat the oil. Cook the onion, stirring occasionally, until it becomes softened, approximately 7 minutes. Stir in the garlic and tomato paste and cook, stirring, until the aroma is released, about 1 minute. Add the ground beef to the skillet and cook, using a wooden spoon to break it up, until it loses its pink colour and is fully cooked, which should take approximately 6 minutes. Drain any excess fat.
Step 3: Return the beef mixture to the skillet, then stir in the cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let the mixture simmer, stirring occasionally, until the liquid has slightly reduced, about 5 minutes.
Step 4: Arrange the bell peppers in a 13″x9″ baking dish, cut side up, and drizzle them with oil. Spoon the beef and rice mixture into each pepper. Top with cheese, then cover the baking dish with foil.
Step 5: Bake the stuffed peppers in the preheated oven until the peppers are tender, approximately 35 minutes. Uncover the dish and continue baking until the cheese becomes bubbly, about 10 minutes more.
Step 6: Before serving, garnish the stuffed peppers with fresh parsley.