Classic Stuffed Bell Peppers
Ingredients:
4 large bell peppers (any color)
1 lb (450 g) ground beef, turkey, or chicken
1 cup cooked rice (white, brown, or quinoa)
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1/2 cup tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/4 teaspoon ground cumin
Salt and black pepper, to taste
1 cup shredded cheese (cheddar, mozzarella, or a blend)
Fresh parsley or basil for garnish (optional)
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare the Bell Peppers:
Cut and Core: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Prepare the Filling:
Cook Meat: In a large skillet, cook the ground meat over medium heat until browned. Drain any excess fat.
Add Vegetables: Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
Combine Ingredients: Stir in the cooked rice, drained diced tomatoes, tomato sauce, oregano, basil, paprika, cumin, salt, and pepper. Mix well and cook for an additional 5 minutes to blend the flavors.
Stuff the Peppers:
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