Healthy and Filling for Cold Nights.
With fall and brisk weather around the corner, this recipe for filling meat and rice stuffed bell peppers is a go-to dinner for my family. This recipe is great for beginner cooks looking to make a nutritious and easy meal. Even better, you probably already have the ingredients in your pantry.
- Approximately 20 minutes
- Cook Time 45 minutes
- Serves 4
- A 10 x 12 baking dish
- Aluminum foil
- Mixing Bowl
- A zest grater (a cheese grater works, too)
- 1 pound of ground beef (450 grams)
- 1 cup of basmati rice (200 grams)
- 2 cups of water (465 milliliters)
- 4 medium-sized bell peppers
- 1 large white onion
- 3 cloves of garlic
- 1 teaspoon of paprika
- 1 teaspoon of black ground pepper
- 1 teaspoon of salt
- 1/2 teaspoon of cumin
- 1/2 teaspoon of red chili flakes (optional)
- 1 tablespoon of sriracha (Optional)
- 1 teaspoon of honey
- 1/4 cup of queso fresco, for garnish (50 grams)
- Preheat your oven to 3500F (1750C).
- Rinse your rice, bring water to a boil, and simmer rice while covered for 15-20 minutes.
- In a medium-size skillet, turn the heat to medium and brown your ground beef. Once browned, drain, and return to the skillet.
- Crush three cloves of garlic using the back of your knife or your palm. Remove the skin and take out your zester. Lifehack: grate the garlic using the zester right into the skillet. Mincing garlic the old-fashioned way is a skill to be developed by home cooks just starting out, and you’ll get a lovely paste in half the time using a grater. Plus, you’ll have an excuse to buy a lemon zester! Win-win!
- Dice your onion. Knife cuts are one of the most essential aspects for beginning chefs. Work section by section if it’s easier and try to get each piece roughly the same size (it’ll make all the difference for your guests).
- Combine beef, onion, garlic, spices, and honey, and mix together on low heat. Fold in rice.
- Prepare bell peppers. Cut off the tops and scoop out any seeds (don’t throw them away! Totally replant them or save your scraps to make a killer stock later). In your 10 x 12 pan, drizzle a little olive oil to prevent things from sticking and stand up your peppers.
- Fill the peppers with your mixture, leaving just a tad room at the top. If you’re opting to use sriracha, you can totally drizzle some over the top. Cover the dish with tin foil.
- Bake at 350/175 C for 30 minutes, or until you can see the peppers begin to brown and turn tender.
- Take out the peppers and remove the tinfoil.
- Bake for an additional 10 minutes.
- Let cool for 10 minutes.
Serving and Garnishing
Be careful to let the peppers cool before serving. Crumble some queso fresco over the peppers and drizzle with sriracha and a little bit of honey (less is more). Garnish with fresh greens (parsley is nice!) and serve with a side of rice or a veggie. Voila! You have a far too easy meal that’s sure to impress any dinner guest and bring some heat to those colder autumn nights.