The Perfect Stuffed Peppers

The Perfect Stuffed Peppers

These peppers are bursting with flavor and can be customized to your liking.

Ingredients:

• Peppers: 4-6 bell peppers (any color combination of green, yellow, orange, or red)
• Filling:
  • 1 tablespoon olive oil
  • 1 pound ground meat (beef, turkey, chicken, pork, a sausage mix, or even lentils for a vegetarian option)
  • 1 medium onion, chopped
  • 1 jalapeno pepper, chopped (optional, for a kick)
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes with their juices
  • ½ cup cooked rice (white or brown)
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• Topping:
  • 1 cup shredded cheese (Monterey Jack, cheddar, or a blend)
  • Fresh parsley, chopped (for garnish, optional)

Cooking Guide:

1. Prep the Peppers: Preheat oven to 375°F (190°C). Wash the peppers and cut them in half lengthwise. Remove the seeds and membranes. Tip: If you want the peppers to cook a bit faster and soften evenly, parboil them. Place the pepper halves in a pot of boiling water for 5 minutes. Drain and let cool slightly.
2. Cook the Filling: Heat olive oil in a large skillet over medium heat. Add your chosen ground meat and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Sauté the Aromatics: Add the chopped onion, jalapeno (if using), and garlic to the skillet with the cooked meat. Sauté for 3-4 minutes, or until the onions are softened and translucent.
4. Flavor Up: Stir in the diced tomatoes with their juices, dried oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
5. Incorporate the Rice: Add the cooked rice to the skillet and stir to combine with the filling.
6. Stuff the Peppers: Divide the filling mixture evenly among the pepper halves.
7. Bake and Top: Place the stuffed peppers in a baking dish. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the shredded cheese over the tops of the peppers. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
8. Garnish and Serve: Let the peppers cool slightly before serving. Garnish with chopped fresh parsley, if desired.

Tips:

• Pre-cook the Rice: For best results, use cooked rice that has been chilled for at least 30 minutes before stuffing the peppers. This prevents the rice from becoming mushy.
• Variety is Key: Don’t be afraid to experiment with different fillings! Try adding other vegetables like chopped mushrooms, zucchini, or spinach. For a vegetarian option, use lentils instead of ground meat.
• Cheese Selection: Choose a cheese that melts well. Monterey Jack, cheddar, or a blend of both are all good options.
• Spice It Up: Like things a little spicier? Add a pinch of red pepper flakes to the filling or use a hotter pepper like a serrano instead of a jalapeno.
• Leftovers: Stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or microwave until warmed through.