What Is Stuffed Bell Peppers Recipe?
Stuffed bell peppers recipe is nourishment popular in several cuisines. It comprises a void, cavity, or split peppers filled with various stuffings of any kind, that regularly includes beef, veggies, rice, cheese, or sauce.
The recipe is generally put together or prepared by filling the hollows of the peppers and subsequently baking.
- 6 bell peppers of any color
- 4 tablespoons of olive oil, with an extra for sprinkling
- 8 ounces of thin blend beef
- kosher salt and blend fresh black pepper
- 1 onion bulb beautifully chopped
- 2 cloves of garlic – sliced or minced
- 1 chopped medium zucchini
- 4 Roma seeded tomatoes – chopped
- Red pepper flakes as desired
- 1 cup of cooked long-grain wild rice
- 1 1/2 cups of blended pepper jack cheese
#1 Warm up the oven to 350 degrees F.
#2 Slice off the pepper tops. Eliminate and trash the stems, then dice the tops and set them aside. Remove the seeds and the greater part of the layers as you can. Seat the peppers sliced-side up in a baking pan that is big enough to accommodate them and in an upright position.
#3 Sizzle 2 tablespoons of olive oil in a massive casserole on medium heat. Now, add the beef, season with salt and pepper, and steam, splitting up the chunks, until the meat is done and just starting to be brownish in color, approximately 8 to 10 minutes. When this is achieved, pull the meat from the skillet and place it on a paper towel-padded dish or platter to eliminate the fat.
#4 Clean the pan and pour in the last 2 tablespoons of olive oil. Put in the diced onions and peppers and allow to cook for about 3 to 4 minutes until it starts to soothe. Pour in the diced garlic and zucchini, then cook for one more minute. Put in the tomatoes, salt, and a squeeze or 2 of red pepper flakes. Allow it to cook until everything is well cooked, then add the beef and rice, and mix. Taste and tune up the seasoning. Pour in a cup of the cheese you prepared.
#5 Stuff up or fill the bell peppers with the rice blend and replenish each with a sprinkle of 1/2 cup of cheese that remained. Add a little measure of water into the base of the baking pan and sprinkle the peppers with a teaspoon drop of olive oil. Seal with foil and sear for 30 minutes. Remove the foil paper and cook again in the oven for another 15 to 20 minutes until the stuffed bell peppers are delicate and the cheese is liquefied and slightly brownish in color.
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