Stuffed Bell Peppers
Ingredients:
4 large bell peppers (any color)
1 lb ground beef (or turkey, chicken, or a vegetarian substitute)
1 small onion, chopped
2 cloves garlic, minced
1 cup cooked rice (white, brown, or quinoa)
1 (14.5 oz) can diced tomatoes, drained
1/2 cup tomato sauce
1 tsp dried oregano
1 tsp dried basil
1/2 tsp cumin (optional)
Salt and pepper, to taste
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1/4 cup fresh parsley or cilantro, chopped (optional, for garnish)
Preparation:
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Preheat the Oven: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms so they stand upright. Set aside.
Cook the Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened. Add the ground beef (or other protein) and cook, breaking it up, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Add the Seasonings and Rice: Stir in the diced tomatoes, tomato sauce, cooked rice, oregano, basil, cumin, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until everything is well combined and heated through.
Stuff the Peppers: Spoon the beef mixture into each bell pepper, packing it in slightly to fill the peppers completely. Place the stuffed peppers upright in a baking dish.
Bake: Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender. Remove the foil, sprinkle the shredded cheese on top of each stuffed pepper, and return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Serve: Once done, remove from the oven and let the peppers rest for a few minutes. Garnish with fresh parsley or cilantro, if desired