Skip to main content

Stuffed Bell Peppers


Try these great tasting stuffed bell peppers as your next appetizer. They are so easy to prepare - stuffed with a beef mixture, topped with some cheese, and baked in the oven until the cheese is lightly brown in color. They will come out looking great and tastes delicious. The recipe here is for 10 servings as an appetizer, or 4/5 servings as a meal by itself. Have a good weekend.


Stuffed Bell Peppers
(Printable Recipe)

Ingredients

10 Medium Bell Peppers
220 g Monterey Jack Cheese, grated
1 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper

Beef Mixtures
400 g Ground Beef
8 Sun-dried Tomatoes in oil, chopped
4 cloves Garlic, finely chopped
1 Large Yellow Onion, finely chopped
2 tsp Dried Parsley
1 Cup Fresh Basil Leaves, torn
1 Can (28 Fl oz) Whole Tomato, crushed and drained
2 Tbsp Tomato Paste
1 Tbsp Chili Flakes
3 Tbsp Olive Oil
Sea salt to taste
Freshly Ground Black Pepper

Method

Prepare the beef mixtures: In a large saucepan, heat the olive oil over a medium heat. Add the onion, garlic and sauté until translucent, for about 10 minutes.

Add the ground beef and cook until the meat is no longer pink in color. Then add the sun-dried tomato, chili flakes, parsley, and give it a quick stir. Mix in the can tomatoes, tomato paste, and basil leaves and cook for another 10 minutes. Season the beef mixtures with salt and pepper. Remove from the heat and set aside.

Preheat oven to 205˚C/400˚F.

Clean the peppers, sliced the top off (reserved), discard the cores and dry with paper towels.

Brush the peppers with olive oil on the outsides. Fill the beef mixture in to the peppers and top with the cheeses. Lightly oil a baking tray, place peppers and the reserved top besides them. Roast for about 25 minutes or until the cheese have melted and light brown in color. Remove from the oven. Let it cool slightly before serving.

Comments

  1. LOVE STUFFED PEPPERS! LOOK DELICIOUS!!!

    ReplyDelete
  2. These look great! And you can easily sneak in some veggies, not to mention its in a pepper, to make it healthy!

    ReplyDelete
  3. I love stuffed peppers, yours look fabulous!

    ReplyDelete
  4. Ah, I love me some stuffed peppers! Admittedly they're just vehicles for cheese to me... haha. Looks good!

    ReplyDelete
  5. I love stuffed peppers, and this recipe looks so good, especially with that melty cheese!

    ReplyDelete
  6. I'm not a fan of stuffed peppers, but these look great.

    ReplyDelete
  7. I'm not typically a fan, but the presentation of these peppers is just amazing. Makes me want to rethink not being crazy about them. They really look delicious.

    ReplyDelete
  8. Made your dish and my husband LOVED it, and I really liked them too, even though I thought I didn't like stuffed peppers. Delicious.

    ReplyDelete
  9. Hi Ninette, I'm glad you and your husband enjoyed this recipe!

    ReplyDelete
  10. Testing out the recipe right now...my house smells wonderful!!

    ReplyDelete
  11. I have been dying to make this recipe since I first found your blog; last night I had company over and finally had my chance. I through in fresh chopped tomatoes in with the mixture, and the end result was amazing. Rave reviews (and it was universally agreed that the little "hats" from the tops of the bell peppers looked very cute) from all my guests. This recipe is amazing--by far the best stuffed bell peppers I've ever had!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W