Description
Hearty bell peppers packed with seasoned rice, vegetables, and protein, this dish is a sensory delight.
Ingredients
- 4 bell peppers (any color)
- 1 cup cooked rice
- 1 small onion, chopped
- 1 cup mixed vegetables (e.g., corn, peas, carrots)
- 1 cup lean ground meat or plant-based protein
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup vegetable or chicken broth
Instructions
- Preheat the oven to 350°F (175°C).
- Cook rice and set aside.
- In a skillet, sauté onion and garlic until translucent.
- Add ground meat and cook until browned.
- Mix in cooked rice, vegetables, cumin, paprika, salt, and pepper.
- Cut the tops off the bell peppers and remove seeds.
- Stuff the peppers with the mixture.
- Place stuffed peppers upright in a baking dish and add broth.
- Cover with foil and bake for 30 minutes.
- Remove foil for the last 10 minutes, if desired, to brown the tops.
Notes
For a gluten-free option, substitute rice with quinoa. Adding cheese to the filling enhances creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean