Cheesy Spiced Stuffed Peppers
These vibrant stuffed peppers are filled with a savory mixture of seasoned ground meat, grains, and melted cheese, then baked until tender and bubbly. The dish features a colorful presentation with a golden, cheesy crust on top, combining smoky spices and fresh herbs for a flavorful, comforting meal.
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Calories: 320kcal
Servings: 4
Equipment
- Large pot for blanching
- Skillet for sautéing
- Baking Dish
- Mixing Spoon
Ingredients
- 4 large bell peppers (red, yellow, orange, or green) tops cut off and seeds removed
- 1 cup quinoa or rice cooked and cooled
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup chopped vegetables (zucchini or mushrooms)
- 1/2 pound ground meat (beef, turkey, or chicken)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 cup shredded cheese (mozzarella, cheddar, or feta) plus extra for topping
- to taste Salt and black pepper
Instructions
- Bring a large pot of water to a boil. Carefully blanch the peppers by submerging them for 2-3 minutes until slightly softened and vibrant. Remove and set aside to cool slightly.
- While the peppers cool, heat a skillet over medium heat. Add diced onion and sauté until translucent and fragrant, about 3-4 minutes.
- Add minced garlic and chopped vegetables to the skillet; cook for another 2-3 minutes until tender and fragrant.
- Stir in ground meat, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes.
- Mix in smoked paprika, cumin, chili powder, salt, and black pepper to season the meat mixture evenly.
- Remove the skillet from heat and stir in cooked grains and chopped fresh herbs. Add shredded cheese, mixing until well combined and slightly melty.
- Using a spoon, carefully stuff each cooled pepper with the filling, pressing down gently to pack in as much as possible. Place the stuffed peppers upright in a baking dish.
- Top each stuffed pepper with a sprinkle of shredded cheese and a dash of paprika or chili flakes for color and spice.
- Preheat your oven to 375°F (190°C). Bake the stuffed peppers for 30-35 minutes, until the peppers are tender and the cheese is bubbling and golden brown.
- If desired, broil for an additional 2-3 minutes to achieve a crispy cheese crust. Remove from oven and let cool slightly.
- Garnish with freshly chopped herbs and serve hot, perhaps with a side salad or garlic bread for a complete meal.
Notes
You can customize the filling with different cheeses or vegetables. For a vegetarian version, substitute the meat with beans or extra grains.
Nutrition
Calories: 320kcal | Carbohydrates: 35g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 600mg | Potassium: 600mg | Sugar: 6g | Vitamin C: 80mg | Calcium: 200mg | Iron: 3mg