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Stuffed bell peppers are more than just a meal; they are a celebration of color, flavor, and comfort. This classic dish has graced dinner tables across the globe, offering a delightful combination of vibrant bell peppers filled with a hearty mixture of rice and ground beef. The visual appeal of these colorful creations makes them not only appetizing but also a fantastic option for family gatherings or weeknight dinners. In this article, we will delve into the recipe for "Colorful Comfort: Stuffed Bell Peppers with Rice & Beef," providing you with a comprehensive guide that covers everything from the essential ingredients to detailed cooking techniques.

Stuffed Bell Peppers with Rice & Beef

Discover the vibrant world of stuffed bell peppers, a dish that combines visual appeal with delicious flavors. This article explores a delightful recipe for stuffed peppers filled with a savory mixture of rice and ground beef, offering a comforting meal perfect for family gatherings or weeknight dinners. Learn about the versatile ingredients, step-by-step cooking instructions, and creative variations to adapt the dish to your taste and dietary needs. Enjoy a wholesome meal packed with nutrients and rich flavors!
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Ingredients
  

4 large bell peppers (any color)

1 cup uncooked rice (jasmine or basmati works well)

1 lb ground beef (or ground turkey for a lighter option)

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

1 teaspoon dried oregano

1 teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon salt (or to taste)

½ teaspoon black pepper

1 cup beef broth (or vegetable broth for a lighter version)

1 cup shredded cheese (cheddar or mozzarella)

2 tablespoons olive oil

Fresh parsley or basil for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Cook the Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce to a simmer, cover, and cook for about 15-20 minutes or until the rice is fluffy and all the water is absorbed. Set aside.

      Prepare the Bell Peppers: While the rice is cooking, carefully slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish and drizzle with a little olive oil, seasoning them with salt and pepper. Roast in the preheated oven for about 10 minutes to soften slightly.

        Cook the Beef Mixture: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion and minced garlic until they are translucent and fragrant, about 3-4 minutes. Add the ground beef, breaking it up with a spoon, and cook until browned and cooked through (about 5-7 minutes).

          Combine Ingredients: Once the beef is cooked, stir in the cooked rice, diced tomatoes (with their juices), oregano, cumin, smoked paprika, salt, and black pepper. Mix everything together well and let it simmer on low heat for about 5 minutes to allow the flavors to marry.

            Stuff the Peppers: Carefully spoon the beef, rice, and tomato mixture into each bell pepper, packing it lightly to ensure they are well filled.

              Add Broth and Bake: Pour the beef broth into the bottom of the baking dish around the stuffed peppers (this will help keep them moist while baking). Cover the dish with aluminum foil and bake for 30 minutes.

                Cheese It Up: After 30 minutes, remove the foil, sprinkle the tops of the stuffed peppers with shredded cheese, and return to the oven. Bake uncovered for another 10-15 minutes until the cheese is melted and bubbly.

                  Serve: Once out of the oven, allow to cool for a few minutes. Garnish with freshly chopped parsley or basil, if desired, and serve warm.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4