Flavorful Stuffed Bell Peppers Recipe
Stuffed bell peppers are a classic dish that combines the sweetness of colorful bell peppers with a savory and satisfying filling. In this recipe, we’ll show you how to prepare delicious stuffed bell peppers with a flavorful ground beef and rice filling, accented by black beans, corn, and spices. This dish is perfect for a family dinner or a special occasion. Let’s get started on creating a meal that’s both visually appealing and incredibly tasty.
- 6-10 bell peppers, any color you prefer
- 1 pound ground beef
- 1 1/2 cups diced onion
- 1-2 ribs of celery, diced
- 2 cloves of minced garlic
- 1 can of roasted green chilis (7-ounce can)
- 1 can of diced fire-roasted tomatoes
- 2 tablespoons of tomato paste
- 2 teaspoons of cumin
- 1 teaspoon of chili powder (for topping)
- Kosher salt and fresh ground pepper to taste
- 1 can of black beans (15-ounce can)
- 1 cup of frozen corn, defrosted
- 1 1/2 cups of long-grain rice, rinsed
- 2 cups of chicken stock
- 1/4 cup of chopped cilantro
- Preheat your oven to 350 degrees Fahrenheit.
- Start by preparing the bell peppers for stuffing. Slice off the bottom of each pepper to create a flat base, allowing them to stand upright. Then, cut off the tops, removing the stems. Use a small paring knife to carefully remove the seeds and any white membranes from the inside of the peppers, leaving them hollow. Place the prepared peppers in a casserole dish and bake them in the preheated oven for 10-15 minutes to soften them. Set the peppers aside for later use.
- In a large skillet over medium heat, begin to brown the ground beef. Make sure to drain any excess fat as it cooks.
- Once the ground beef is browned, add the diced onions and celery. Continue cooking until they become translucent. You can also add any usable scraps from the peppers into the beef at this point for extra flavor.
- Stir in the minced garlic and diced fire-roasted tomatoes, and cook for an additional 5 minutes, allowing the flavors to meld together.
- Add the roasted green chilis, black beans, and defrosted corn to the beef mixture. Stir everything together, and continue cooking for an additional 3-5 minutes. The combination of these ingredients will infuse the filling with a rich and smoky flavor.
Tips and Tricks:
- Selecting Bell Peppers: Choose bell peppers that are firm, glossy, and free from blemishes. A variety of colors not only make the dish visually appealing but also add different flavor profiles to your meal.
- Parboil Peppers: Precooking the peppers by baking them in the oven for 10-15 minutes before stuffing will help ensure they are tender and cook evenly.
- Customize the Heat: Adjust the amount of chili powder and roasted green chilis to control the level of spiciness to suit your taste. For milder stuffed peppers, reduce the chili powder or omit the green chilis.
- Rinse Rice: Rinsing the rice before adding it to the filling helps remove excess starch, preventing the filling from becoming overly sticky.
- Stir Occasionally: While cooking the rice, be sure to stir occasionally to prevent sticking and ensure even cooking.
- Cheese Selection: Feel free to experiment with different cheese varieties for the topping. Cheddar, mozzarella, or your favorite melting cheese can be used instead of provolone and pepper jack.
- Garnish Creatively: Consider garnishing your stuffed bell peppers with a dollop of sour cream, salsa, or fresh avocado for added flavor and presentation.
Back to Instructions:
- Incorporate the ground cumin and chili powder into the mixture, seasoning to taste with kosher salt and fresh ground pepper. Adjust the spices according to your preference and the heat level you desire.
- Add the chopped cilantro, rinsed long-grain rice, and chicken stock to the pan. Stir well, ensuring that the rice is evenly distributed throughout the filling. Cover the pan and allow the mixture to cook for 15 to 20 minutes or until the rice is fully cooked. Stir occasionally to prevent sticking.
- It’s now time to stuff the peppers. Using a large spoon, fill each pepper evenly with the flavorful mixture, taking care not to overstuff. The goal is to create a small dome just above the top of the pepper.
- To enhance the flavors and add a cheesy layer to your stuffed peppers, top each one with a combination of provolone and pepper jack cheese. Return the peppers to the oven and cook for an additional 10-20 minutes, or until the cheese is melted and slightly browned.
- Once the stuffed bell peppers are cooked to perfection, remove them from the oven and allow them to cool slightly before serving. They should be tender and packed with savory goodness.
- Serve your stuffed bell peppers with a refreshing side salad for a balanced meal. Enjoy the delightful combination of flavors and textures in every bite.
These stuffed bell peppers are a feast for the senses, with a delightful mix of colors and flavors that will impress your family and guests. The tender bell peppers are filled with a satisfying mixture of ground beef, rice, black beans, corn, and spices, all topped with a gooey layer of cheese. Whether you’re looking for a comforting weeknight meal or a special dish for a celebration, these stuffed bell peppers are sure to please. So, preheat your oven, gather your ingredients, and get ready to savor every delicious bite of this fantastic recipe!
Southwestern Style Stuffed Peppers
I’m going to show you just how easy it is to make delicious Southwestern-style stuffed bell peppers. These peppers are not only packed with flavor but are also visually stunning. These flavorful and visually appealing stuffed bell peppers are perfect as a main course. Feel free to customize the cheese topping to your preference.
Preheat oven to 350 degrees.
Begin by preparing the peppers for stuffing. Slice the bottom of each pepper so that it stands upright, with plenty of space inside for the stuffing to be added later. Repeat this process to the top of each pepper, removing each stem. Use a small paring knife to carefully remove the contents of the pepper and its seeds. The result should bean upright, hollowed out pepper. Cook peppers in a casserole dish for 10-15minutes in the preheated oven to soften them. Set peppers aside for later use.
Begin browning the ground beef over medium heat, removing any additional rendered fat. Add onions and celery and continue to cook until translucent (now is the time to add any usable scraps from the peppers into the beef as well. Add minced garlic and tomatoes and continue cooking for 5 minutes.
Add black beans, corn and green chilis to the beef mixture. Stir in well and continue cooking for an additional 3-5 minutes.
Add fresh cilantro, rice and chicken stock and cover the pan to cook the rice. Cook for 15 to 20 minutes or until rice is fully cooked. Stir well.
Stuffing the peppers: Using a large spoon, begin filling the peppers evenly, being careful not to over-stuff or disturb the softened peppers (a small dome just above the pepper should be the goal!).
Top each pepper with cheese (provolone and pepper jack) and cook for 10-20 minutes to melt the cheese and incorporate all the flavors. Serve with a side salad and enjoy!