How to Make a Delicious Stuffed Peppers

Making Delicious Stuffed Peppers: It's Easier Than You Think!

Stuffed peppers are comfort food at its best. Think juicy filling inside soft, colorful peppers. This guide shows you how to make them, whether you want meat or a veggie version. Perfect for a weeknight or a party!

Picking the Perfect Peppers

The key to amazing stuffed peppers? Choosing the right peppers! Big bell peppers are best – they hold lots of filling. Here's what to look for:

• Size and Shape: Get peppers that are about the same size and fairly thick. You don't want them to fall apart while cooking.
• Color and Freshness: Pick peppers that are firm and bright. No bruises! The color is up to you – red, yellow, orange, or green all taste a little different.
• Variety: Bell peppers are classic, but you could try poblanos or Anaheim peppers for some spice!

Getting Your Peppers Ready

Once you have your peppers, it's time to prep them. It's super easy:

1. Wash and Cut: Wash them well. Cut them in half lengthwise. Take out the stem, seeds, and membranes. You want a clean space for the filling.
2. Blanch (Optional): For extra-tender peppers, blanch them in boiling water for a minute or two before stuffing. This makes them softer and less likely to burst.

Meat-Based Stuffed Pepper Filling

Time for the fun part – the filling! Here’s a classic meaty recipe:

• Ingredients: 1 lb ground beef (or beef and pork), 1 medium chopped onion, 2 minced garlic cloves, 1 cup uncooked long-grain rice, 1 (15-ounce) can diced tomatoes, 1 (10-ounce) can tomato soup, 1/2 cup chopped green bell pepper, 1/4 cup chopped parsley, 1 teaspoon dried oregano, salt and pepper.
• Instructions: Brown the beef in a skillet over medium-high heat. Drain the grease. Add the onion and garlic until they’re soft. Stir in the rice, tomatoes, soup, green pepper, parsley, oregano, salt, and pepper. Simmer for 5-7 minutes, or until the rice is almost done.

Vegetarian Stuffed Peppers

Want a vegetarian option? This filling is amazing in a casserole!

• Ingredients: 1 cup cooked quinoa, 1 cup chopped mushrooms, 1 cup chopped zucchini, 1/2 cup chopped onion, 1 (14.5-ounce) can diced tomatoes, 1/2 cup vegetable broth, 1/4 cup chopped basil, 1 teaspoon dried thyme, salt and pepper.
• Instructions: Sauté the mushrooms, zucchini, and onion until soft. Add the quinoa, tomatoes, broth, basil, thyme, salt, and pepper. Cook for 5-7 minutes to blend the flavors.

Stuffing and Baking

Whether you chose meat or veggies, the next steps are the same:

1. Stuff those Peppers! Fill each pepper half with your filling, mounding it a bit. Don't overstuff – it'll expand while baking.
2. Bake Time! Put the peppers in a baking dish. Add about a cup of water or broth to the bottom to keep them from drying out. Cover with foil and bake at 375°F (190°C) for 45-60 minutes, or until the peppers are tender. Take off the foil for the last 15-20 minutes to brown the tops.
3. Optional: Add Cheese! Sprinkle some cheese on top during the last 10 minutes of baking for extra yumminess. Cheddar, Monterey Jack, or mozzarella are great choices.

Serving and Storing

Let them cool a bit before serving. They're great on their own, with crusty bread, or a salad. Leftovers last up to 3 days in the fridge. You can even freeze them!

More Tips and Tricks!

• Spice it up: Add red pepper flakes or hot sauce for a kick!
• More Veggies: Carrots, corn – add whatever you like!
• Different Grains: Try brown rice, farro, or couscous.
• Make it a Meal: Serve with steamed broccoli or a salad.
• Slow Cooker Magic: Stuff the peppers, add a cup of liquid, and cook on low for 6-8 hours or high for 3-4 hours.

Now go make some amazing stuffed peppers! Experiment and find your favorite way to make them. Enjoy!