Stuffed Peppers Recipe

If you can’t already tell, I’ve been on a roll with getting more blog posts out there. My issue is not only finding the time to write them up, but also making the art for them! My last two recipes for avocado toast and quesadillas were released within days of one another, so I’m trying to do the same here.

Before I really got in to cooking, I’d always considered stuffed peppers to be more ambitious and intimidating than other recipes. But when I learned how to prepare them, I found that they are not at all difficult to make! I tried to make this recipe as easy to undestand as possible, even for a novice cook. There are several different ways of preparing a stuffed pepper, but I decided to go with the classic style with the peppers up right.

Preparation

The three main components needed for this recipe are going to be your oven, a good quality skillet (AKA Cast Iron if you know me) and a rice cooker. I use the Yum Asia Sakura Rice Cooker, but most any one will do for this recipe.

Rice Cooker: Yum Asia Sakura

If you don’t have a rice cooker, a good ol’ fashioned cooking pot will do the trick. Just be sure to read the instructions on the rice for pot cooking.

Stuffed Peppers Recipe Instructions

Instructions

1.) Be sure to have your rice prepared. Cook rice according to the directions provided on the package. Chop the removed tops in to small pieces and place them aside on a plate

2.) Preheat your oven to 350 degrees F.

3.) Grab the 4 bell peppers and cut in to the step part of each vegetable at the top. Remove the tops of each pepper and clean them out thoroughly.

4.) In a skillet, cook the meat on medium heat for 5 minutes. Add the chopped onions and chopped bell pepper tops in to the mixture and cook until golden brown. Pour in the cooked brown rice, diced tomatoes and garlic as well as the tomato sauce and cook for 2-3 minutes or until hot.

5.) Put the peppers in to a baking dish and pour the cooked mixture in to the peppers.

6.)Pour the leftover tomato sauce on top of the peppers.

8.) Cover the stuffed peppers with aluminum foil and bake in the oven for 10-15 minutes. Remove the foil and add cheese to the top of the peppers. Bake in the oven for an additional 15 minutes or until cheese is melted.

*Small tip for the baking

If you like to have the cheese melted on the pepper, you should add it on top before baking it completely. Alternatively, you may sprinkle the cheese on after if you do not want to melt it. To add an additional baked quality to the peppers, you can pre-bake them for about 5 minutes before stuffing them and placing them back in the oven. I do like an extra baked stuffed pepper from time to time.