The magic of these stuffed bell peppers lies in the perfect harmony of flavors and textures. The slightly softened green peppers provide a tender yet sturdy vessel for the flavorful filling, while the Spanish-seasoned rice and ground beef create a savory, hearty base. The addition of tomatoes lends a subtle tang, complementing the rich blend. Whether topped with melted cheddar cheese for added indulgence or left as-is for a classic presentation, these stuffed peppers promise to satisfy both the eyes and the palate. This is a dish that transforms simple ingredients into a comforting, show-stopping meal!
Stuffed Bell Peppers Recipe
Ingredients:
- 6 medium green bell peppers
- 1 lb ground beef
- 1 medium onion, finely chopped
- 1 box (6 7/8 oz) Rice-a-Roni, Spanish flavor
- 1 1/2 cups water
- 1 (14.5 oz) can of diced tomatoes, undrained
- 1 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
- 1 tsp garlic powder (optional)
- 1 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
Preparing the Peppers:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes inside. Rinse the peppers thoroughly and pat them dry.
- Boil Peppers: Bring a large pot of water to a boil. Submerge the peppers for about 3 minutes to soften slightly. Remove and set them upright in a lightly greased baking dish.
Cooking the Filling:
- Cook Ground Beef: Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces with a spatula.
- Sauté Onions: Add the chopped onion to the skillet with the beef and cook until softened, about 3 minutes.
- Prepare Rice-a-Roni: Add the Rice-a-Roni mix and seasoning packet to the skillet. Stir to combine.
- Add Liquid and Tomatoes: Pour in 1 1/2 cups of water and the can of diced tomatoes (including the liquid). Bring the mixture to a simmer and cook, uncovered, until the liquid is absorbed, about 15 minutes. Stir occasionally to prevent sticking.
- Season to Taste: Add salt, pepper, and garlic powder (if using) to the mixture. Stir well and remove from heat.
Assembling and Baking:
- Stuff Peppers: Generously spoon the rice and beef mixture into the hollowed-out peppers, packing it in tightly.
- Optional Cheese Topping: Sprinkle shredded cheddar cheese over the top of each stuffed pepper if desired.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the cheese to melt and the tops to brown slightly.
Serving:
- Garnish and Serve: Remove the peppers from the oven and sprinkle with fresh parsley. Serve warm with a side salad or crusty bread.
