Stuffed Peppers
Stuffed bell peppers have a rich culinary history that spans various cultures. The practice of stuffing vegetables dates back centuries, with roots in Mediterranean cuisine.
The earliest versions of stuffed peppers can be traced to countries like Greece and Turkey, where vegetables such as eggplants, zucchini, and peppers were filled with a mixture of rice, meat, and spices. This method of preparation was a way to utilize leftover ingredients and make meals more flavorful.
In Italy, particularly in regions like Sicily, stuffed peppers (known as “peperoni ripieni”) became popular as well. They are often filled with rice, cheese, and a variety of meats, showcasing the Italian emphasis on using fresh, local ingredients.
In Mexico, stuffed peppers, such as “chiles rellenos,” have a similar concept but often incorporate different spices and flavors, reflecting local culinary traditions.
Stuffed bell peppers gained popularity in the United States during the mid-20th century, particularly as a way to create hearty, budget-friendly meals. The dish became a staple in many households, often featuring ground meat and rice.
Overall, while the exact origin of stuffed bell peppers is difficult to pinpoint, they represent a blend of global culinary traditions that have evolved over time.
Ingredients
4 large bell peppers (any color)
1 cup cooked rice (white, brown, or quinoa)
1 pound ground meat (beef, turkey, or chicken)
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (with juice)
1 teaspoon Italian seasoning
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup shredded cheese (cheddar, mozzarella, or a blend)
Fresh parsley or basil 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. If needed, trim the bottom slightly so they stand upright. Place them upright in a baking dish.
In a large skillet over medium heat, add a little oil and sauté the onions until translucent, about 5 minutes.
Add minced garlic and cook for another minute.
Add the ground meat to the skillet, breaking it apart with a spoon. Cook until browned and cooked through.
Stir in the cooked rice, diced tomatoes (with juice), Italian seasoning, sea salt, and black pepper. Cook for another 2-3 minutes until heated through.
Spoon the meat and rice mixture into each bell pepper, packing it gently but firmly. Top each with a generous amount of shredded cheese.
Pour a little water into the bottom of the baking dish (about 1/4 inch deep) to help steam the peppers. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped parsley or basil if desired. Serve warm.
Enjoy!
These stuffed bell peppers are versatile, so feel free to customize the filling with your favorite ingredients, such as beans, corn, or different spices.
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef page.
Stuffed Peppers