Stuffed Green Bell Peppers with Ground Beef and Rice
Duration: 50 minutesDeliciously seasoned ground beef stuffed into delightful green bell peppers.
Utensils
- Baking dish
- Skillet
Ingredients
- 4 large green bell peppers, halved and seeds removed
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Shredded cheese for topping
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Add chopped onion and minced garlic to the skillet, sautéing until softened.
- Stir in cooked rice, diced tomatoes, tomato sauce, dried oregano, dried basil, salt, and black pepper.
- Fill each halved green bell pepper with the beef and rice mixture.
- Place the stuffed peppers in a baking dish and top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes or until the peppers are tender.
Quinoa and Black Bean Stuffed Green Bell Peppers
Duration: 40 minutesBell peppers, stuffed with delicious quinoa and black beans.
Utensils
- Baking dish
- Bowl for mixing
Ingredients
- 4 large green bell peppers, halved and seeds removed
- 1 cup quinoa, cooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine cooked quinoa, black beans, corn, cherry tomatoes, chopped red onion, ground cumin, chili powder, salt, and black pepper.
- Fill each halved green bell pepper with the quinoa and black bean mixture.
- Place the stuffed peppers in a baking dish.
- Bake in the preheated oven for 20-25 minutes or until the peppers are tender.
- Garnish with fresh cilantro before serving.
Green Bell Pepper and Chickpea Curry
Duration: 35 minutesTender bell peppers infused into a delicious curry.
Utensils
- Pot
Ingredients
- 2 cups green bell peppers, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- In a pot, heat vegetable oil over medium heat. Add chopped onion and minced garlic, sautéing until softened.
- Add diced green bell peppers and chickpeas, stirring for a few minutes.
- Pour in coconut milk, curry powder, ground turmeric, and ground cumin. Season with salt and pepper.
- Bring to a simmer and cook for 15-20 minutes or until the peppers are tender.
- Serve the curry over cooked rice and garnish with fresh cilantro.