Stuffed bell peppers are incredibly easy, and you can fill them with a number of different fillings to change it up. Some people prefer ground sirloin and cheese, while some use risotto or rice. However, you can’t confirm that it is a very delicious and healthy recipe for the family meal.
Ingredients of Stuffed Bell Peppers
★ 4 bell peppers, any color; Salt
★ 5 Tbsp extra-virgin olive oil
★ 1 medium yellow onion, peeled and chopped
★ 1 clove of garlic, peeled and chopped
★ 1 lb of lean ground beef
★ 1/2 cup of cooked rice
★ 1 cup chopped tomatoes, fresh or canned
★ 1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano
★ Fresh ground pepper
★ 1/2 cup ketchup
★ 1/2 tsp of Worcestershire Sauce
★ Dash of Tabasco sauce
Directions of Stuffed Bell Peppers
◆ Bring a large pot of water to a boil over high heat. Meanwhile, cut the top off peppers 1 inch from the stem end, and remove seeds.
◆ Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened about 3 minutes.
◆ Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat.
◆ Add onions and cook, stirring often, until soft and translucent, about 5 minutes.
◆ Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.
◆ Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling.
◆ Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish.
◆ Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.