Stuffed Peppers With Rice Recipe

Introduction

Ingredients

• 6 bell peppers
• 1 cup of rice
• 1 pound of ground beef or turkey
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can of diced tomatoes
• 1 tablespoon of tomato paste
• 1 tablespoon of olive oil
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• 1 cup of shredded cheese

Instructions

1. Preheat the oven to 375°F.
2. Cut off the tops of the peppers and remove the seeds and membranes.
3. Cook the rice according to the package directions.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the onion and garlic and cook until softened.
6. Add the ground beef or turkey and cook until browned.
7. Add the diced tomatoes, tomato paste, salt, pepper, paprika, cumin, and chili powder. Stir well.
8. Simmer for 10 minutes.
9. Add the cooked rice to the skillet and stir well.
10. Fill each pepper with the rice and meat mixture.
11. Place the peppers in a baking dish and cover with foil.
12. Bake for 30 minutes.
13. Remove the foil and sprinkle the shredded cheese on top of each pepper.
14. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Nutrition

• Calories: 312
• Protein: 22g
• Carbohydrates: 28g
• Fiber: 4g
• Sugar: 7g
• Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 56mg
• Sodium: 718mg

Variations

• Use different types of peppers, such as poblano, Anaheim, or jalapeño.
• Replace the ground beef or turkey with ground chicken or pork.
• Add other vegetables to the filling, such as corn, peas, or zucchini.
• Use different types of cheese, such as cheddar, mozzarella, or feta.
• Make the dish vegetarian by using a meat substitute or adding more vegetables.

Tips

• Choose peppers that are firm and without blemishes.
• If your peppers won’t stand up on their own, slice a thin layer off the bottom to create a flat surface.
• Use a spoon to remove the seeds and membranes from the peppers.
• Don’t overcook the peppers, as they should still be slightly firm when you remove them from the oven.
• Let the peppers cool for a few minutes before serving, as they will be very hot.

Conclusion