Ingredients
Here’s a list of ingredients you’ll need to bring these stuffed bell peppers to life. Feel free to substitute as needed, just like my abuela used to do, following your senses rather than strict measurements:
- 4 large bell peppers (any color you prefer)
- 1 pound ground beef or turkey
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
- In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess fat.
- Add the chopped onion and garlic to the skillet and sauté until the onion is translucent, about 3 minutes.
- Stir in the diced tomatoes, tomato paste, cooked rice, cumin, chili powder, salt, and pepper. Let the mixture simmer for 5 minutes, allowing the flavors to meld together.
- Spoon the beef mixture into each prepared bell pepper, packing it down gently. Top each pepper with a generous amount of shredded cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Garnish with fresh cilantro if desired, and let the peppers cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International