Stuffed Bell Peppers
Here is the RECIPE for an easy dish that is healthy and tastes good. You can enjoy them on their own or serve them with a side of roasted vegetables or a salad. These are great for packed lunches as well.
Recipe by Mama Ding
Total Time | 55 mins
Prep Time | 10 mins
Cook Time | 45 mins
Servings : 4
Ingredients
4 large red/green/yellow bell peppers
1 tbsp cooking oil
450 g (1 lb) minced chicken/turkey/pork/lamb/beef
1 tsp garlic powder
1/2 tsp salt or to taste
1/2 tsp red pepper flakes or to taste
2 large tomatoes, diced
300 g (1 1/2 cup) cooked rice/quinoa/farro/couscous
125 g (1 cup) Mozzarella cheese, shredded
60 g (1/2 cup) Parmesan cheese, grated
1/4 cup water
2 tbsp chopped fresh basil/mint
Method
01 Preheat oven to 180 C/375 F. Line a 22x33 cm (9x13 inch) baking tray with parchment paper (or coat with non-stick spray).
Slice the bell peppers in half from top to bottom. Remove the seeds and membranes. Arrange the cut side up in the prepared baking tray.
02 Heat the cooking oil in a wok/pan over medium high heat. Add the minced meat, garlic powder, salt, and red pepper flakes. Stir fry until the meat is browned and cooked through, about 4 minutes.
Drain off any excess liquid, then add the diced tomatoes. Cook for 2 mins.
03 Remove the pan from the heat. Stir in the cooked rice/quinoa/farro/couscous and half cup of the Mozzarella and quarter cup of the Parmesan cheese.
Spoon the filling into the bell peppers, then top with the remaining cheeses.
04 Pour a quarter cup of water into the baking tray with the peppers.
Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheeses are melted and slightly browned.
Remove and top with fresh basil or your favorite fresh herbs (mint/rosemary).
Serve hot.
Notes
Leftovers can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently in the microwave or oven. For easier reheating, cut the peppers into smaller pieces.