Stuffed Peppers

I really like making particular person servings of meals. Stuffed Peppers falls proper into that class. Stuffed Peppers are straightforward to arrange and make a wonderful presentation. The fundamental combination is floor beef, chopped canned tomatoes and rice. The spices you utilize can fluctuate from simply easy salt and pepper to cumin and chili powder; which I take advantage of on this recipe.

My desire is to make use of pink, yellow and orange peppers reasonably than inexperienced ones. They appear a lot prettier on the plate and I choose their taste as effectively. I take advantage of white rice on this recipe; however you should use brown rice, quinoa or farro. I’ll undoubtedly be making these for Passover with quinoa.

Relying on how massive your peppers are, you might need some additional meat filling. It makes a scrumptious sauce with noodles; and you may even stuff mushrooms or artichoke bottoms with it. For vegetarians, I make the identical combination with plant based mostly meat.

For one more stuffed vegetable recipe, attempt Stuffed Mushrooms

Be aware: Purely for aesthetics: line up the tops subsequent to the peppers from which they’ve been reduce. That approach, if you exchange them, the curves will match.

Prep time: 20 minutes

By Gloria Kobrin
Printed: April 21, 2026

Components

2 tablespoons vegetable oil

8 medium/massive peppers pink, yellow, orange

2 kilos floor beef

1 medium onion peeled, cored and quartered

4 cloves garlic peeled and minced

1 cup white rice cooked

1 28 ounce chopped tomatoes drained

1/4 cup tomato paste

1 teaspoon sea salt

1/2 teaspoon black pepper

1/3 cup Italian parsley chopped

2 tablespoons cumin

1 tablespoon chile powder

Gear

massive baking dish to carry peppers

electrical meals processor metal blade inserted

massive skillet

Instructions

Spray baking dish or line with cooking parchment. Put aside.
Preheat oven to: 475 F.

Reduce tops off the peppers. Take away all seeds and membranes from the tops and peppers. Place them about one inch aside in line baking dish. Cowl peppers with their matching tops. Cowl the dish with foil and bake for quarter-hour. Take away from oven and let cool.

Whereas, peppers are baking, make the meat filling. Mince the onion and garlic in processor or by hand. Pour oil in skillet. Warmth over medium flame. Saute till onions are translucent. Break up floor beef into small items and add to onions and garlic. Stir continually with a picket spoon till beef is totally cooked and nothing is pink. Add remaining substances and stir totally. Style. Alter seasoning if desired.

Take away tops from peppers. Fill every pepper to the brim with meat combination. Change tops on peppers. Place peppers again within the oven for quarter-hour or till peppers are tender. Serve scorching with extra rice and inexperienced greens.