Stuffed peppers are one of those dishes that can look really good but sometimes fail to deliver on the flavour front. I think there are a few things that can be done to ensure that they will taste as good as they look. The first tip being to salt the peppers before you fill them up. This will ensure not only that you can taste the peppers, but will also draw out a lot more moisture from them making them a lot more flavour concentrated. Also, poking a few small holes in the bottom can help the water drain, preventing them from getting soggy.
In my recipe I like to use cooked rice which differs from many others in the fact that it will end up being a more moist final product. We are not submerging these peppers in sauce like we would for cabbage rolls or similar, so I think cooked rice is essential, contrary to many recipes.
Ingredients:
- 2 large bell peppers
- 2 cups cooked rice
- 500 grams lean ground beef
- ¼ cup onion- minced
- 2 cloves garlic- minced
- 2 tsp dried basil
- 1 tsp salt
- 1 tsp black pepper
- 1 cup shredded cheese
Instructions:
For your bell peppers, be sure you choose whatever colour is your favourite. I like red, orange, or yellow, but find the green ones too bitter for this application. Choose peppers that are large and, for ease of cooking, ideally they should sit flat on their side.
Slice the peppers in half lengthwise and remove the seeds and pith (the bitter white membrane inside). Carefully cut away the seed bulb, or pull away the stem completely if you prefer. Salt the interior of the pepper generously. Stab the bottom with a fork several times so water from the cooking peppers can escape. Rub a small bit of oil on the outside of the peppers and set on a baking tray.
In a medium sized bowl, add the beef, and remaining ingredients except the cheese. Mix with your hands being sure to be gentle and not break up the rice too much. Pack this mixture inside the cavity of the peppers and divide the cheese evenly among the peppers. Sprinkle the top with salt and pepper and roast in a preheated 425 degree oven for 30-40 minutes or until a thermometer reads 165 degrees fahrenheit.
If you want to make an entire meal out of it, I like to fill my baking sheet with vegetables to eat on the side of the pepper. We found some really nice beets at the farmers market, both red and yellow, as well as some brussel sprouts and carrots. These just simply need to be cut into bite sized pieces and tossed in some oil with salt and pepper. Or you can just make a pot of rice to serve with it. Up to you!
Enjoy 🙂
