Get ready to transform your dinner table with a mouthwatering Mexican-inspired dish that's been passed down through generations! These stuffed bell peppers are not just a meal, they're a culinary adventure that combines hearty ground beef, perfectly cooked rice, and a symphony of spices that will transport you straight to flavor paradise. Whether you're looking to impress your family or craving a comforting meal that's both nutritious and delicious, this recipe is about to become your new go-to dinner sensation!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Bell peppers
- Ground beef
- Rice
- Onion
- Tomato sauce
- Cheddar cheese
- Spices (e.g., cumin, paprika)
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed bell peppers cook evenly and thoroughly.
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. You can choose any color of bell peppers you like, such as red, green, yellow, or orange. Rinse them under cold water and set aside.
- In a medium saucepan, cook 1 cup of rice according to package instructions. Typically, you'll combine rice with 2 cups of water and bring it to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the water is absorbed and the rice is tender.
- While the rice is cooking, heat a large skillet over medium heat. Add 1 pound of ground beef and cook until browned, breaking it apart with a spatula. This should take about 5-7 minutes. Drain any excess fat.
- Add 1 chopped onion to the skillet with the ground beef and sauté for about 3-4 minutes until the onion is translucent. Stir occasionally to ensure even cooking.
- Once the onion is cooked, stir in 1 cup of tomato sauce, 1 teaspoon of cumin, 1 teaspoon of paprika, and any additional spices you prefer. Mix well and let it simmer for about 5 minutes to allow the flavors to meld.
- After the rice is cooked, add it to the skillet with the beef and tomato mixture. Stir until everything is well combined. Taste and adjust seasoning if necessary.
- Stuff each bell pepper with the beef and rice mixture, packing it in gently but firmly. Place the stuffed peppers upright in a baking dish.
- Once all the peppers are stuffed, pour any remaining tomato sauce over the top of the peppers for added flavor and moisture.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This helps steam the peppers and cook the filling thoroughly.
- After 20 minutes, remove the foil and sprinkle 1 cup of shredded cheddar cheese on top of each stuffed pepper. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Garnish with fresh herbs like cilantro or parsley if desired.
- Serve the stuffed bell peppers warm, and enjoy this delicious Mexican-inspired dish!
Tips
- Pepper Selection Matters: Choose firm, vibrant bell peppers with smooth skin for the best presentation and texture.
- Meat Matters: Use lean ground beef (80/20 ratio) for the perfect balance of flavor and moisture.
- Rice Trick: For extra flavor, consider cooking your rice in beef broth instead of water.
- Cheese Hack: For a crispy top, broil the peppers for 2-3 minutes after adding cheese for a golden, bubbling finish.
- Make-Ahead Magic: You can prepare the stuffed peppers in advance and refrigerate, adding 10-15 minutes to the cooking time if baking from cold.
- Spice It Up: Don't be afraid to customize the spice blend. Add a dash of chili powder or smoked paprika for extra kick.
- Serving Suggestion: Serve with a dollop of sour cream or fresh salsa to elevate the dish even further.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
