I’ll be honest, this is the first time I have ever made stuffed peppers! I love to eat bell peppers, but I’m kinda cheap and I usually only buy the green ones because they are the cheapest, but this was my lucky week because the grocery store had all peppers, all colors, on sale for $0.88! So, naturally, I bought way more than I could ever eat. Usually, I just eat peppers raw or chop them up and add them to tacos, or eggs, but this year, I have been trying to experiment more with food and make dishes that I have never made before. I looked up a few stuffed pepper recipes online, some looked pretty tasty, others looked the opposite of tasty…, and then I thought about what flavors and ingredients I like to eat (cheese!) and I came up with this recipe. I was originally going to use quinoa, to my husband’s dismay, but I cooked it in chicken stock and somewhere a long the line something went wrong, because it tasted awful, so instead I used rice, to my husband’s joy! He ended up eating three of them and told me over and over how much he loved them, so I think they were a hit! I hope you enjoy them!
What you will need:
- Peppers! (This recipe makes enough filling to stuff about 10 halves, so 5 peppers total. You could either cut the top off and stuff it that way (you would use less peppers), or cut them in half like I did (I think it is prettier that way!)
- 2 Cups cooked Spicy Italian sausage or ground meat of your choice.
- 3 Cups cooked rice (I cooked 1 cup of rice with 2 cups of water and there was a little bit left over after I took out 3 cups)
- 1 Can black beans, drained and rinsed
- 1 Tomato, small diced
- 3/4 Cup tomato sauce
- 1 Clove garlic, minced
- 1/4 Cup minced onion, I used red
- 1/4 Teaspoon black pepper
- 1/2 Teaspoon salt
- 1 Teaspoon ground cumin
- 1 Teaspoon ground paprika
- 1/2 Teaspoon dry thyme (I told you was on a thyme kick!)
- 2 -3 Tablespoons fresh parsley, minced, plus more for garnish, if desired
- 3/4 Cup grated cheese, I used monterrey jack, plus more for topping
- About 3 ounces of goat cheese, I used almost all of a small package
- Olive oil
What to do:
- Pre-heat oven to 375 degrees.
- In a large mixing bowl, add all ingredients except for the peppers. Stir until well mixed.
- Fill a large pot with water and bring to a boil.
- Cut peppers in half, or cut the top off. Clean out the ribs and the seeds of the pepper.
- Place peppers in the boiling water for about 4 minutes, until tender, but not too soft. Place peppers on a paper towel or dishtowel to drain off excess water.
- Place peppers on a sheet pan and drizzle with a little bit of olive oil, rub in the inside of the pepper and the sides and stem so they don’t burn.
- Scoop about 1/2 cup – 3/4 cup of filling into each pepper, you will be able to eyeball how much you need.
- Top each pepper with a little bit of grated cheese.
- Place peppers in the oven for about 25 minutes, or until filling is heated through.
- Garnish with minced fresh parsley, if desired.
I might have gotten a little bit obsessed with photographing these peppers!
OK, maybe a lot obsessed!
Place peppers in boiling water for just a few minutes.
It tastes better than it looks!
Stuff the filling into the peppers and top with a little bit of cheese, because you can never have too much cheese!
Having fun with props, waiting for the peppers to be done!
The finished product!
No fork needed for Cheeto!