Stuffed Peppers - Wednesday, Week 18

Add a colorful and flavorful touch to your midweek dinner with these delicious Stuffed Peppers. Filled with a savory mixture of rice, ground meat, and vegetables, these peppers are as pleasing to the eye as they are to the palate.

Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Serves: 4

Ingredients

• 4 bell peppers (a mix of colors is best, about 800 g)
• 2 tbsp (30 ml) olive oil
• 1 medium onion, finely chopped (about 150 g)
• 2 garlic cloves, minced
• 400 g ground beef or pork
• 150 g uncooked white rice
• 1 can (400 g) diced tomatoes
• 1 tsp (5 ml) dried oregano
• 1/2 tsp (2.5 ml) salt
• 1/4 tsp (1.25 ml) ground black pepper
• 120 ml chicken or vegetable broth
• 100 g shredded mozzarella cheese
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 180°C (350°F).

2. Cut the tops off the bell peppers, and remove the seeds and membranes. Set aside.

3. Heat olive oil in a large skillet over medium heat. Add the chopped onion, and cook until soft and translucent, about 5 minutes. Add the minced garlic, and cook for another 1 minute.

4. Add the ground meat to the skillet, and cook until browned and no longer pink, breaking it up with a spoon as it cooks.

5. Stir in the uncooked rice, diced tomatoes, dried oregano, salt, and black pepper. Cook for 5 minutes, allowing the flavors to meld.

6. Arrange the hollowed-out bell peppers in a baking dish. Divide the meat and rice mixture evenly among the peppers, filling them to the top.

7. Pour the chicken or vegetable broth into the bottom of the baking dish, around the peppers.

8. Cover the baking dish with aluminum foil, and bake for 35 minutes.

9. Remove the foil, and sprinkle the shredded mozzarella cheese on top of each pepper. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.

10. Remove the Stuffed Peppers from the oven, and let them cool for a few minutes before serving. Garnish with fresh parsley, and enjoy!