Description
Classic Mexican stuffed peppers blend colorful bell peppers with seasoned ground beef and rice. These hearty peppers offer a delicious meal you’ll savor with family and friends.
Ingredients
- 1 lb (454 g) ground beef
- 1 lb (454 g) ground turkey
- 6 large bell peppers (any color)
- 1 cup (113 g) shredded mozzarella or cheddar cheese
- 1 cup (185 g) cooked rice (white or brown)
- 1 can (14.5 oz or 411 g) diced tomatoes, drained
- 1 cup (240 ml) tomato sauce, divided
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsps chopped fresh parsley (for garnish)
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preparation: Meticulously core bell peppers, removing seeds and membranes. Slice peppers vertically or horizontally for optimal presentation.
- Blanching: Briefly immerse peppers in boiling water for 3-4 minutes to soften, creating perfect filling vessels. Drain and pat dry thoroughly.
- Flavor Foundation: In a large skillet, sauté onions and garlic in olive oil until translucent, releasing aromatic essence and building depth of flavor.
- Protein Integration: Introduce ground meat, breaking into fine crumbles while cooking until completely browned. Fold in pre-cooked rice, diced tomatoes, and carefully selected seasonings.
- Filling Preparation: Blend filling ingredients, allowing spices to harmonize and develop robust flavor profile for 4-5 minutes over moderate heat.
- Oven Assembly: Preheat oven to 375°F. Generously stuff pepper shells with meat-rice mixture, pressing gently to ensure even distribution.
- Baking Process: Position stuffed peppers in ceramic baking dish, maintaining stability. Distribute any remaining filling around pepper bases. Cover with aluminum foil and roast for 25 minutes.
- Final Touches: Remove foil, crown peppers with mozzarella cheese. Return to oven for 10-12 minutes until cheese transforms into golden, bubbling perfection.
- Serving: Rest peppers for 5 minutes post-baking. Garnish with fresh parsley and serve while piping hot, releasing tantalizing aromas.
Notes
Optimize Pepper Selection: Choose peppers with thick, sturdy walls to prevent collapsing during baking and ensure stable stuffing structure.
Parboil with Precision: Briefly blanch peppers to soften texture and reduce baking time, but avoid overcooking to maintain structural integrity and prevent sogginess.
Customize Protein Variations: Substitute ground meat with plant-based alternatives like lentils, quinoa, or crumbled tofu for vegetarian and vegan-friendly versions without compromising flavor complexity.
Control Moisture Levels: Drain excess liquid from tomatoes and meat to prevent watery filling, ensuring a dense and flavorful stuffed pepper experience with perfect consistency.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 440
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg