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Spicy Stuffed Bell Peppers
Created by: Howcan Team
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion and minced garlic, and cook until the onion is soft.
- Stir in the cooked rice, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
- Spoon the beef and rice mixture into the bell peppers, filling them to the top. Sprinkle the shredded cheddar cheese on top of each pepper.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove from the oven and let the stuffed peppers cool for a few minutes before serving. Enjoy!
Spicy Stuffed Bell Peppers have a rich history dating back to the Mediterranean region, where they were first prepared with a mix of ground meat, rice, and aromatic spices. This dish gained popularity in the United States during the 20th century, with variations emerging in different regions. Renowned chefs like Emeril Lagasse and Rachael Ray have put their own spin on this classic recipe, adding a burst of flavor with ingredients like cayenne pepper and hot sauce. Today, the best versions of this dish can be found in family-owned Italian and Greek restaurants, where the peppers are stuffed with a savory blend of seasoned meat, rice, and herbs, then baked to perfection. The key to nailing this dish lies in achieving the perfect balance of heat and savory flavors, making it a favorite among spice enthusiasts.
60 min
4
350 calories
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