Cook Time:
30 minutes
Stuffed peppers are a real favorite in our house – it’s delicious and nutritious. The bell pepper is an excellent vessel for stuffing meat, vegetables, rice, and, of course, cheese. It’s strong enough to hold its shape in the oven, and the flavor is subtle enough to go well with just about anything.
This is our favorite recipe but the customization options are endless. This recipe uses bulgar wheat instead of rice like most stuffed pepper recipes do. You can always swap the bulgar wheat for quinoa, rice, or whatever your personal preference is.
Servings:
6 servings
Ingredients
Method
Preheat oven to 200°C. In a small saucepan, prepare bulgar wheat according to package instructions. I have used a 1:2 ratio of bulgar to water.
In a large pan over medium heat, heat the oil and cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink.
Once the bulgar wheat is cooked, add it to the mince together with the diced tomatoes. Season well with salt and pepper. Simmer until liquid has reduced slightly, about 5 minutes.
Place peppers cut side up in a baking dish and drizzle with oil (or cut peppers in half as we did). Spoon beef mixture into each pepper and top with your desired amount of cheese, then cover the baking dish with foil.
Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
Garnish with fresh parsley or other herbs before serving.