St￭ Bell Peppers are a colorful and nutritious dish that has won hearts in kitchens around the world. This versatile recipe, which can be tailored to suit different tastes and dietary preferences, brings together the vibrant flavors of bell peppers with a hearty filling of various ingredients.
Ingredients
Scale:
4 large bell peppers (any color)
1 pound ground beef (or substitute with quinoa for vegetarian st￭ bell peppers)
1 cup cooked rice (or quinoa for a low-carb option)
1 can (15 oz) diced tomatoes, drained
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 cup shredded cheese (cheddar, mozzarella, or a blend)
Fresh parsley or cilantro, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outside with olive oil and place them upright in a baking dish.
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Mix well and cook for another 2-3 minutes until heated through.
Remove the skillet from heat and fold in half of the shredded cheese, allowing it to melt into the filling.
Carefully spoon the filling into each bell pepper until they are generously packed.
Sprinkle the remaining cheese on top of each st￭ pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Once cooked, remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley or cilantro.
