There are many possibilities in the world of stuffed peppers, you can pretty much fill ’em up with whatever you like. I was in the mood for something traditional so I went the all-American route of stuffing them with beef and cheese. This is the recipe I used adapted from Thru The Bugs On My Windshield.
Ground Beef Mixture
1 lb. Ground Beef
1 medium Onion, diced
1 Tbsp Red Chile powder
1 Tbsp minced Garlic, fresh
Put fresh ground meat into frying pan along with all other ingredients and cook meat until browned. Drain fat if necessary.
Tasty Stuffed Peppers
4 Red Bell Peppers
1 pound Ground Beef Mixture (see recipe above)
1 1/2 cups cooked rice
3/4 cup finely shredded cheddar cheese
3 Tbsp Tomato Paste
1 Medium tomato, diced
1 tsp. Cumin
Cut the tops off the peppers, just below the stem indentation. Take seeds out of the bottom and discard.
Rinse peppers thoroughly and place in a small microwavable baking dish, open side up. Microwave on high for about 4 minutes, or until slightly steamed. This takes the place of having to parboil them in a big pot of water.
While the peppers are in the microwave, mix all the remaining ingredients, except for 1/4 cup of the cheese, in a large mixing bowl. Incorporate well.
Remove peppers from microwave and stuff with your ground beef filling. Top with remaining cheese and bake in the oven at 375 degrees for 20 minutes.
The original recipe has a few more ingredients, which probably make it a bit tastier but since I was trying to stick to ingredients that students can easily afford I cut them out. Overall the peppers were pretty tasty, I would have thrown in some more spices and herbs to the ground beef mixture, a bit of oregano, garlic salt, and maybe some Italian seasoning, since it was a bit dry. But if you don’t want to splurge on buying spices, since they are a bit pricey, I would recommend just throwing in a bit more cheese in the beef mixture because it adds a little moisture. The recipe was overall very easy to do, and the idea of microwaving the peppers instead of steaming them is brilliant because it’s one less pot to clean and it is much quicker. Stuffed peppers are also incredibly versatile so if you wanted to make a vegetarian version just substitute the ground beef mixture with a mix of couscous, mushrooms, carrot and frozen peas and voila. Let me know what you think!