Stuffed Peppers
Almost every cuisine has a version of stuffed peppers, or hollowed bell peppers filled with meat, tomato sauce, vegetables, rice and cheese. In the US, the dish undeniably retro – in fact, the most popular internet recipe comes from the one and only Betty Crocker. Here, I’ve given the classic recipe a little update by quickly tenderizing the beef before cooking and seasoning it with Southwestern spices, which complement the sweetness of the bell peppers perfectly. That said, the recipe is endlessly versatile; you can change up the meat, spices, grain, or cheese to give the dish a whole new spin. This version goes nicely with cornbread.
Ingredients
1 pounds Lean Ground Beef
1 cups Bell Peppers
3 tbsps Extra Virgin Olive Oil
2 tbsps Yellow Onion
3 tsps Garlic
2 tsps Chili Powder
1 tsps Oregano
1 cans Tomato Sauce
1 cups White Rice
2 cups Mozzarella Cheese
Preparation
Preheat the oven to 425°F and set an oven rack in the middle position.
Tenderize the beef: In a medium bowl, using your hands, mash the beef with 1 teaspoon of the salt and the baking soda. Let sit for 20 minutes while you continue with the recipe.
Line a 9x13-inch baking dish with aluminum foil for easy clean-up, if you like. Place the peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining ¼ teaspoon salt.
Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid will accumulate in the bottom of the peppers; that's okay.
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