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Spicy Stuffed Peppers with Tomato Sauce
Created by: Howcan Team
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound ground beef
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 oz) crushed tomatoes
- 1/4 cup chicken broth
- 1 tablespoon olive oil
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar cheese
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, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the garlic and cook for an additional 1 minute.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Stir in the cooked rice, cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes to allow the flavors to meld. Remove from heat and let cool slightly.
- In a separate bowl, mix together the crushed tomatoes, chicken broth, and chopped cilantro. Season with salt and pepper to taste.
- Spoon the beef and rice mixture into the prepared bell peppers, dividing it evenly among them. Pour the spicy tomato sauce over the stuffed peppers.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle the shredded cheddar cheese over the peppers, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the stuffed peppers cool for a few minutes before serving. Enjoy!
Stuffed peppers with spicy tomato sauce have a rich history dating back to the Mediterranean region. This classic dish features bell peppers stuffed with a savory mixture of ground meat, rice, herbs, and spices, all simmered in a zesty tomato sauce. Renowned chefs like Lidia Bastianich and Yotam Ottolenghi have put their own spin on this timeless recipe, adding unique flavors and textures. In Greece, they are known as "Gemista," while in Italy, they are called "Peperoni Ripieni." For the best version of this dish, seek out restaurants in the Mediterranean or Middle Eastern regions, where the flavors are authentic and the ingredients are fresh. The key to perfecting this dish lies in the balance of spices and the quality of the tomato sauce, which should be robust and fiery. Whether enjoyed as a main course or a side dish, stuffed peppers with spicy tomato sauce are sure to tantalize the taste buds with their bold and comforting flavors.
65 min
4
350 calories
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