Roasted Stuffed Bell Peppers
If you're searching for a dinner that is as nourishing as it is impressive, look no further than roasted stuffed bell peppers. This dish transforms simple, colorful vegetables into a hearty main course bursting with flavor.
Equipment
- Large baking dish (plat à gratin)
- Cutting board (planche à découper)
- Sharp knife (couteau bien aiguisé)
- Large mixing bowl (grand bol)
- Large skillet or sauté pan (grande poêle)
- Wooden spoon or spatula (cuillère en bois)
- Aluminum foil (papier aluminium)
- Measuring cups and spoons
- Small bowl
- Tongs or oven mitts
Ingredients
- 4 large bell peppers any color, though red, orange, and yellow are sweeter
- 1 tbsp olive oil plus more for brushing
- 1 lb 450g ground meat (beef, turkey, or chicken)
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup cooked rice white, brown, or quinoa
- 1 can 15 oz diced tomatoes, drained
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1 cup shredded cheese divided
- Fresh parsley or basil for garnish
Instructions
- Preheat your oven to 375°F (190°C). Wash the bell peppers, slice the tops off, and remove seeds.
- If the peppers don't stand up straight, trim a thin slice from the bottom to create a flat base.
- Lightly brush peppers with olive oil and place upright in a baking dish.
- Heat olive oil in a skillet over medium heat. Cook onion until softened (3-4 minutes), add garlic and cook until fragrant.
- Add ground meat, brown completely, and drain excess fat.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 2-3 minutes.
- Remove from heat and stir in half of the shredded cheese.
- Stuff peppers generously with the filling and top with remaining cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.
- Rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
• Make ahead: You can prepare completely, stuff, and store unbaked in refrigerator for up to 24 hours. • Freezing: Freeze either before or after baking for up to 3 months. • For a low-carb version, swap rice for cauliflower rice.