Classic Stuffed Peppers

What is it about the smell of exemplary stuffed peppers that gets me directly in the feels? It’s the best of straightforward fixings new hamburger, onions, tomatoes, and flavors that meet up in their little compact, eatable dishes.

Step by step instructions to make these exemplary stuffed peppers

Make these stuffed peppers with any rice you like. I favor earthy colored however I just had white available so I went with it. It should be cooked before you put it in the peppers.

Ground turkey would likewise function admirably instead of the hamburger on the off chance that you need a better-stuffed pepper formula. They are as of now genuinely solid, yet you can help them further by changing the meat you use.

Recollect that if your peppers won’t stand up in the dish, just cut a smidgen off the base. Do whatever it takes not to cut into the pepper, however. You would prefer not to lose your filling. I utilized three huge peppers in this formula. If your peppers are more modest you can presumably fill 5-6 without any problem.

Trade the pureed tomatoes for pasta sauce and some extravagant parmesan cheddar for an Italian flare.

In case you’re into Mexican flavors, use salsa and pepper jack cheddar blended in. Such countless alternatives!

Classic Stuffed Peppers

Recipe by Cecily Caroline

What is it about the smell of exemplary stuffed peppers that gets me directly in the feels? It’s the best of straightforward fixings new hamburger, onions, tomatoes, and flavors that meet up in their little compact, eatable dishes.

Ingredients

  • Freshly chopped parsley, for garnish

  • 6 bell peppers, tops and cores removed

  • 1 medium onion, chopped

  • 1 tbsp. tomato paste

  • 1 (14.5-oz.) can diced tomatoes

  • 3 cloves garlic, minced

  • 1 tsp. dried oregano

  • Kosher salt

  • Freshly ground black pepper

  • 2 tbsp. extra-virgin olive oil, plus more for drizzling

  • 1 lb. ground beef

  • 1 c. shredded Monterey jack

  • 1/2 c. uncooked rice

Directions

  • Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
  • Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
  • Place peppers cut side-up in a 9″-x-13″ baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
  • Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
  • Garnish with parsley before serving.

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