Savor the fusion of flavors with our irresistible Stuffed Peppers recipe! These bell peppers are generously filled with a tantalizing mixture of rice, ground beef, and savory seasonings, then topped with a savory tomato sauce and gooey mozzarella cheese. It’s a symphony of taste that’s sure to delight your palate!
Discover the Bell Pepper Bliss
Bell peppers, with their distinctive bell-like shape and mild flavor profile, serve as the perfect vessel for a hearty filling. Did you know they’re the only peppers in their family that lack capsaicin, the compound responsible for heat? They’re versatile and nutritious, making them an ideal choice for this scrumptious dish.
Unlock the Secret of Blanching
For that perfect crispness and vibrant color, we recommend blanching the peppers before stuffing them. This simple technique involves briefly immersing the peppers in boiling salted water, then shocking them in ice water to halt the cooking process. It’s a step worth taking for optimal texture and taste.
Storing and Freezing Tips
Have leftovers? Stuffed Peppers can be refrigerated for 3-4 days or frozen for future enjoyment. To freeze, simply let them cool completely, then store in a freezer-safe container or wrap them individually in plastic wrap. Label and date for easy reference.
Air Fryer Alternative
For a modern twist, try making Stuffed Peppers in an air fryer! Simply stuff the peppers, place them in the air fryer, and cook until tender. Top with cheese and let the air fryer work its magic for a delightful variation on this classic dish.
Indulge Your Taste Buds: Ingredients and Instructions
Ingredients:
Peppers
- 6 bell peppers, any color
- Ice water, for blanching
Stuffing Mixture
- ½ cup (120 ml) long-grain white rice, uncooked
- 1 cup (240 ml) water
- 1 tablespoon (15 ml) olive oil
- ¾ cup (about 1 small) onion, chopped
- 1 pound (450 g) ground beef
- 2 teaspoons (10 ml) garlic, minced
- 1 can (15 ounces / 425 g) tomato sauce, divided
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 ml) kosher salt
- 1 teaspoon (5 ml) pepper
- 1 teaspoon (5 ml) Italian seasoning
- 1 cup (about 115 g) mozzarella cheese, shredded, divided
Instructions:
- Preheat oven to 350°F (175°C).
- Blanching Peppers (Optional, See Notes):
- Cut off the tops of the peppers and remove the seeds.
- Bring a large pot of salted water to a boil.
- Add peppers and cook for 3 minutes.
- Transfer peppers to ice water to stop cooking.
- Drain and pat dry.
- Remove membranes from peppers and place in a baking dish.
Stuffing Mixture:
- Cook rice according to package instructions.
- In a skillet, heat olive oil and sauté onions until translucent.
- Add ground beef and garlic, cooking until browned.
- Stir in cooked rice, half of the tomato sauce, Worcestershire sauce, salt, and pepper.
- Spoon mixture into hollowed peppers and pour remaining tomato sauce mixed with Italian seasoning over the top.
- Sprinkle with mozzarella cheese.
- Bake for 1 hour, basting with sauce every 15 minutes, until peppers are tender.
Enjoy the savory satisfaction of these Stuffed Peppers, perfect for any occasion!
