Stuffed Bell Peppers
Stuffed peppers offer a delightful combination of savory and zesty flavors, making them a favorite appetizer or side dish. Their vibrant hues brighten any table, while their versatility ensures they remain a staple in many kitchens. This version brings a modern twist with bold seasonings and unique grains.
This recipe encourages experimentation with ingredients. Try substituting quinoa with farro or bulgur for varied textures. Ground turkey or chicken can replace beef for a lighter option. A sprinkle of cheese on top before baking adds a creamy touch that complements the roasted tastes.
Perfect for family gatherings or casual dinners, these peppers can be prepared ahead and baked just before serving. Pair them with a fresh salad or crusty bread for a complete meal. Perfect as a festive starter for holiday parties or a comforting dish on a chilly evening.
Instructions
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1
Preheat your oven to 375°F (190°C).
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2
Slice the tops off the bell peppers and remove the seeds and membranes.
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3
In a large skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until soft.
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4
Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon.
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5
Stir in the quinoa, tomato sauce, salt, pepper, and cumin. Cook for another 5 minutes until the mixture thickens slightly.
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6
Fill the hollowed peppers with the beef and quinoa mixture.
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7
Place the stuffed peppers in a baking dish with a little water at the bottom to prevent sticking.
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8
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.
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9
Garnish with chopped cilantro before serving.