Ingredients:
- 4 large bell peppers (any color)
- 1 pound ground beef (or a mix of beef and pork)
- 1 cup cooked rice (white or brown)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, drained
- 1 cup tomato sauce
- 1/2 cup shredded cheddar cheese (or your choice of cheese)
- 1/2 cup chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Olive oil, for cooking
- Fresh parsley or basil, for garnish (optional)
Instructions:
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Bell Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Rinse the peppers and set them aside.
Cook the Rice:
- Cook 1 cup of rice according to the package instructions until it's fluffy and tender.
- Set the cooked rice aside.
Sauté the Filling:
- In a large skillet, heat a bit of olive oil over medium heat.
- Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the ground beef (or beef and pork mix) and cook until it's browned and fully cooked, breaking it apart with a spoon as it cooks.
- Drain any excess fat.
Combine the Filling:
- In a mixing bowl, combine the cooked rice, drained diced tomatoes, half of the tomato sauce, shredded cheddar cheese, dried oregano, dried basil, and the cooked meat mixture.
- Season the filling with salt and black pepper to taste. Mix everything together until well combined.
Stuff the Bell Peppers:
- Stuff each bell pepper with the filling mixture, pressing it down gently to pack it in.
- Place the stuffed peppers upright in a baking dish that's large enough to hold them snugly.
Pour Broth and Remaining Tomato Sauce:
- Pour the chicken or vegetable broth into the bottom of the baking dish around the stuffed peppers.
- Drizzle the remaining tomato sauce over the tops of the stuffed peppers.
Bake:
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for about 45-55 minutes, or until the bell peppers are tender.
Optional Cheese Topping:
- If you want a cheesy topping, remove the foil during the last 10 minutes of baking and sprinkle some additional shredded cheese on top of each stuffed pepper. Bake uncovered until the cheese is melted and bubbly.
Garnish and Serve:
- Remove the stuffed bell peppers from the oven and let them cool slightly.
- Garnish with fresh parsley or basil, if desired.
- Serve hot and enjoy your homemade stuffed bell peppers!
This dish is both satisfying and versatile. Feel free to customize the filling with your favorite ingredients, such as mushrooms, spinach, or different types of cheese, to suit your taste.