ADVERTISEMENT
Introduction:
Cheesy Stuffed Peppers are a delightful and versatile dish, perfect for a family dinner or a meal prep option. Packed with a rich combination of melted cheese, savory fillings, and vibrant peppers, this recipe is an exciting way to enjoy a healthy, satisfying meal. Whether you prefer ground meat, vegetables, or even quinoa, the filling can be customized to suit your taste, making it a perfect dish for various dietary preferences. In this article, we’ll guide you through how to create these delectable stuffed peppers with a gooey cheese center that will have everyone coming back for more.
Ingredients:
4 large bell peppers (red, green, or yellow)
1 lb ground beef (or chicken, turkey, or plant-based protein)
1 cup cooked rice (or quinoa for a healthier option)
1/2 cup shredded mozzarella cheese (or your favorite cheese)
1/2 cup shredded cheddar cheese
1/2 cup diced onions
1 cup diced tomatoes (fresh or canned)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley or basil for garnish (optional)
Directions:
Prepare the peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. You can lightly blanch them in boiling water for 3-5 minutes to soften the peppers if you prefer them a bit tender.
Cook the filling: In a large skillet, heat olive oil over medium heat. Add the onions and sauté until they become translucent, about 3-4 minutes. Add the ground meat of your choice, breaking it up with a spoon as it cooks. Season with garlic powder, onion powder, oregano, salt, and pepper. Cook until the meat is browned and fully cooked through.
Add rice and tomatoes: Stir in the cooked rice (or quinoa), diced tomatoes, and half of the mozzarella and cheddar cheese. Let everything combine and cook for 2-3 more minutes, ensuring the mixture is evenly heated. Taste and adjust seasoning if needed.
Stuff the peppers: Spoon the cheesy mixture into each bell pepper, packing it tightly. Top with the remaining mozzarella and cheddar cheese.
Bake: Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender. Remove the foil during the last 10 minutes of baking to allow the cheese to melt and bubble.
Serve: Once the peppers are cooked through and the cheese is melted and golden, remove from the oven and let cool slightly before serving.
Serving and Storage Tips:
Serving Suggestions: These Cheesy Stuffed Peppers make an excellent main course. Serve them alongside a fresh green salad, roasted vegetables, or a dollop of sour cream or guacamole for an extra flavor boost.
Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place them in the microwave or oven until heated through.
Freezing: You can freeze these stuffed peppers before baking. Simply assemble the peppers, cover them tightly with foil or plastic wrap, and store them in the freezer for up to 3 months. When ready to bake, thaw them in the fridge overnight, then bake as instructed.
Variations:
ADVERTISEMENT
