Stuffed peppers are a versatile, healthy, and delicious meal option. Whether you're a home cook looking for an easy weeknight dinner, a healthy eater seeking nutritious meals, or a foodie eager to experiment with flavors, this recipe has something for everyone.
Ingredients
Basic Ingredients:
- 4 large bell peppers (any color)
- 1 cup cooked quinoa (or rice)
- 1 lb ground meat (beef, turkey, or chicken)
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Variations for Different Dietary Preferences:
Vegetarian:
- Substitute the ground meat with an extra can of beans or tofu.
Low-Carb:
- Use cauliflower rice instead of quinoa or regular rice.
Step-by-Step Instructions
Selecting and Preparing the Peppers
- Select the Right Peppers:
Choose large, firm bell peppers with smooth skin and vibrant colors. Ensure they can stand upright on their own.
- Cutting the Peppers:
Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers are wobbly, trim a small slice off the bottom to make them stable. Set the tops aside for later use.
Making the Stuffing
- Cook the Quinoa:
Follow the package instructions to cook the quinoa. Usually, this involves rinsing the quinoa and boiling it in water until fluffy.
- Prepare the Filling:
- Sauté the Onion and Garlic:
In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant.
- Cook the Meat:
Add the ground meat to the skillet, breaking it up with a spoon. Cook until browned and fully cooked.
- Mix in Vegetables and Spices:
Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well and cook for a few more minutes until everything is heated through and well combined.
Assembling the Stuffed Peppers
- Preheat the Oven:
Preheat your oven to 375°F (190°C).
- Fill the Peppers:
Evenly fill each bell pepper with the stuffing mixture. Be sure to pack it in tightly.
- Top with Cheese:
Sprinkle the shredded cheese on top of each stuffed pepper.
- Bake the Peppers:
Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.
Garnishing and Serving
- Garnish:
Once the peppers are out of the oven, sprinkle fresh cilantro or parsley over the top for a burst of color and flavor.
- Serve with Complementary Side Dishes:
Consider serving your stuffed peppers with a side of guacamole, a fresh green salad, or a dollop of sour cream.
Storage and Reheating
- Storage:
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
- Reheating:
Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them for a quicker option.
Conclusion
Stuffed peppers are a fantastic, versatile dish that can be tailored to suit any dietary preference. They're easy to prepare, packed with nutrients, and incredibly satisfying. Ready to take your culinary skills to the next level? Book a call with one of our expert chefs for more personalized recipes and cooking tips tailored just for you!
Happy cooking! 🍽️
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