Ingredients
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Ingredients
- 18 thyme sprigs
- 6 cauliflower
- 12 tbsp lemon juice
- 6 large red chilli, deseeded
- 12 tsp vegetable bouillon
- 6 tsp coriander
- 2400 g red kidney beans
- 900 g brown basmati rice
- 6 spring onions
- 6 tsp cumin
- 12 red peppers (or 1 green 1 red), deseeded and chopped into small pieces
- 90 g ginger, chopped
- 6 tsp smoked paprika
- 12 tbsp coconut yogurt
- 18 tbsp coconut yogurt
- 12 garlic cloves
- 6 tbsp olive oil
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Stuffed Peppers
Instructions
Step 1
Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. 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, 6 minutes. Drain fat.
Step 2
Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
Step 3
Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
Step 4
Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
Step 5
Garnish with parsley before serving.
Recipe Story
Stuffed peppers hold a special place in our heart. From cheesesteak stuffed peppers to vegetarian stuffed peppers, this versatile veggie is one of our favorites to experiment with. Strong enough to hold their shape, peppers are large enough to hold a decent amount of filling while taking to a variety of flavors—they're the perfect vessel for a variety of fillings and ingredients.
However, this classic recipe is hard to beat in our book. Here we’re filling them with beefy tomato rice and shredded Monterey Jack cheese, but you can customize them to fit your taste (and whatever you have in your refrigerator). Swap out the ground beef for another ground protein (pork, turkey, chicken, or even Italian sausage!) and add in any melty cheese you like.
It’s super simple! Just cut off the top (we like to use a small paring knife to carve a circle around the stem, like you might when you’re carving a pumpkin) and pull out the core and the seeds.
Tip: We suggest turning the peppers upside down over the sink and tapping them to get the excess seeds out! You could even try rinsing the peppers out, but you don’t have to. (Also, if a few seeds stay in, it’s not a big deal!)
Should I cook the peppers before stuffing them?
You can, but we prefer not to. The peppers are easier to fill when they’re still raw, and this way they still retain a little bit of texture after they’ve been baked. We like them to be tender, but not
Can I make these ahead?
Absolutely! If you want to prep this a day ahead, cut and core your peppers, then store in an airtight container in the fridge. Prepare your filling as directed, then store it in a separate airtight container in the fridge. When you're ready to serve, simply fill and bake until tender!
Made these? Let us know how it went in the comment section!
