Ingredients :

4 large bell peppers (any color)1 lb ground beef (or turkey, chicken, or a plant-based meat substitute)1 cup cooked rice (white, brown, or cauliflower rice)2 cloves garlic, minced1 small onion, finely chopped1 can (14.5 oz) diced tomatoes, drained1 cup shredded cheese (cheddar, mozzarella, or your choice)1 tsp Italian seasoningSalt and pepper to taste1 tbsp olive oil

Préparations :

Preheat the Oven: Preheat your oven to 375°F (190°C).Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly to make sure they stand upright.Cook the Filling:In a large skillet, heat the olive oil over medium heat.Add the onion and garlic, and sauté until softened, about 3-4 minutes.Add the ground beef and cook until browned, breaking it apart with a spoon.Stir in the diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Cook for another 5 minutes until everything is well combined and heated through.Stuff the Peppers: Place the bell peppers in a baking dish. Spoon the beef and rice mixture into each pepper, pressing down gently to fill them completely.Bake:Cover the dish with aluminum foil and bake for 30 minutes.Remove the foil, sprinkle the tops with shredded cheese, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.Serve: Allow the stuffed peppers to cool for a few minutes before serving. Enjoy!VariationsVegetarian: Substitute the meat with black beans, lentils, or a meat substitute like tofu or tempeh.Spicy: Add diced jalapeños or a pinch of red pepper flakes to the filling.Different Grains: Use quinoa, farro, or barley instead of rice for a different texture and flavor.Enjoy!

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