Stuffed Bell peppers 🫑

Summer is here! YAY! I am beaming as I shop for my favorite fruits, stroll through my local farmers market, and eat ice cream in the park. Like I truly couldn't be any happier! This recipe could be eaten year-round, but with the colorful bell peppers filled with beef and rice, it all marries so well that you can't help but enjoy this out on your porch or in front of your TV (it's your preference 😂).

This was very easy to make, but I wanted to add more spices to it, it needed a kick, not just basic salt and pepper. The red pepper, parsley, and paprika are the star of the show, it adds the spiciness and fresh flavor thats needed with the bell peppers. Topping it off with some cheese was just icing on the cake! This is a classic recipe that can be pulled out of the vault time and time again, and you can always add variations! You add orzo instead of rice, or olives for a Mediterranean twist, and even pepperoni and mariana to make it a healthier version of pizza. Thats the beauty of food, make adjustments and twists that fit your tastes. Ora, avanti con lo spettacolo!

Stuffed Bell Peppers 🫑

Ingredients:

• 5-6 bell peppers, medium to large, any color of your choice

• 2 cups of white rice, cooked

• 1 pound of ground beef

• 1/2 cup of finely diced yellow onion

• 1 tablespoon garlic/ginger paste

• 15oz of tomato sauce

• 1/2 teaspoon thyme leaves

• 1 teaspoon of chili powder

• 1 teaspoon ground paprika

• 1 teaspoon Italian seasoning

• generous sprinkle of parsley flakes

• salt and pepper to taste

• generous sprinkle of red pepper flakes

• 1/2 cup of mild cheddar cheese, shredded

• 1/2 cup of mozzarella cheese, shredded

Steps:

1. Preheat the oven to 350 degrees, and generously spray a 9x11 dish or casserole dish with cooking spray. Add 1 1/2 cups of water to the dish.

2. Wash and cut the bell pepper's top (or lid), and clean out the inside. Place the bell peppers face down, or cut side down into the casserole dish and cover with foil. Bake for 20 mins.

3. While bell peppers are cooking, cook your rice in a rice cooker or on the stove and set aside once fully cooked.

4. Add oil, onion, and garlic paste to a large pot for the ground beef. Cook on medium heat until a nearly golden brown. Add your ground beef and stir occasionally, 10 or so mins. Once cooked, add the tomato paste and all seasonings. Add the cooked rice and 1/2 cup of mild cheddar cheese and stir well.

5. Once bell peppers have cooked, drain the water and flip the bell peppers over. Stuff each bell pepper to the top, and sprinkle with the mozzarella cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil at that mark and bake for another 10 minutes, until the cheese has slightly browned.

6. Remove from oven, and sprinkle lightly with parsley flakes.

7. Bon Appetit!