Description
Brighten your Thanksgiving feast with vibrant Stuffed Peppers, a versatile dish that showcases colorful bell peppers filled with a hearty mixture of ground meat, rice or quinoa, black beans, corn, and spices. Topped with melted cheese, these peppers are as visually appealing as they are delicious. Easy to make and fully customizable, you can adapt the filling to suit any dietary preference or flavor profile. Whether as a main dish or a stunning side, Stuffed Peppers bring a comforting warmth to your holiday table, making them a perfect addition to your festive spread.
Ingredients
- 4 large bell peppers: Choose a mix of colors (red, yellow, green, or orange) for a visually appealing dish.
- 1 cup cooked rice or quinoa: Acts as the base of the filling. You can also use cauliflower rice for a lower-carb option.
- 1 lb (450g) ground meat (beef, turkey, or chicken): Provides protein and substance to the filling.
- 1 can (15 oz) black beans, drained and rinsed: Adds fiber and a hearty texture.
- 1 cup corn kernels: Fresh, frozen, or canned works well for sweetness and crunch.
- 1 cup diced tomatoes: Fresh or canned for moisture and flavor.
- 1 teaspoon chili powder: For a touch of warmth.
- 1 teaspoon cumin: Adds depth and an earthy flavor.
- Salt and pepper to taste: Essential for seasoning.
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella): For a gooey, delicious topping.
- Fresh cilantro or parsley, chopped (for garnish): Adds freshness and color.
Instructions
STEP 1: PREHEAT THE OVEN
Start by preheating your oven to 375°F (190°C). This ensures that your stuffed peppers cook evenly and develop a lovely roasted flavor.
STEP 2: PREPARE THE PEPPERS
Wash the bell peppers thoroughly. Slice the tops off and remove the seeds and membranes carefully. If needed, you can trim the bottoms slightly to ensure they stand upright, but be careful not to create holes.
STEP 3: COOK THE MEAT
In a large skillet over medium heat, brown the ground meat until fully cooked, about 5-7 minutes. Break it up with a spatula as it cooks. Drain any excess fat if necessary.
STEP 4: ADD FILLING INGREDIENTS
To the cooked meat, add the cooked rice or quinoa, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Stir well to combine and let it cook for an additional 5 minutes to heat through and meld the flavors.
STEP 5: STUFF THE PEPPERS
Spoon the filling mixture into each prepared bell pepper, packing it in gently. Top each pepper with a generous amount of shredded cheese.
STEP 6: ARRANGE IN A BAKING DISH
Place the stuffed peppers upright in a baking dish. If they wobble, you can use crumpled aluminum foil to help stabilize them. Add a splash of water to the bottom of the dish to create steam, which will help the peppers cook evenly.
STEP 7: BAKE
Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
STEP 8: GARNISH AND SERVE
Once out of the oven, let the peppers cool for a few minutes before serving. Garnish with freshly chopped cilantro or parsley for a pop of color and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 40g
- Protein: 15g