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Stuffed peppers have long been a beloved dish in kitchens around the world, serving as a canvas for a variety of flavors and ingredients. This versatile dish not only tantalizes the taste buds but also allows for creativity in the kitchen. The beauty of stuffed peppers lies in their ability to adapt to different dietary preferences and culinary styles, making them a perfect choice for family dinners or elegant gatherings.

Stuffed Sweet Peppers with Rice

Discover the joy of cooking with colorful stuffed sweet peppers! This vibrant dish combines sweet bell peppers with a delicious mix of rice, protein, and spices, making it both a feast for the eyes and the palate. Packed with essential vitamins and antioxidants, these peppers are customizable to suit various dietary preferences. Explore the endless variations and enjoy a healthy, tempting meal perfect for any dinner table! Get ready to impress your family and friends with your culinary skills.
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Ingredients
  

4 medium sweet bell peppers (any color)

1 cup cooked jasmine rice (or any rice of your choice)

1 cup ground turkey or beef (optional for a vegetarian version)

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp cumin

1 tsp paprika

1/2 tsp chili powder (optional for extra heat)

1/2 cup shredded cheese (cheddar or Mexican blend)

2 tbsp olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prep the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the sweet peppers and carefully remove the seeds and membranes. Lightly brush the outside with olive oil and place them in a baking dish standing upright.

    Cook the Filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until softened.

      Add Protein and Beans: If using ground turkey or beef, add it to the skillet, breaking it apart as it cooks. Brown the meat for about 5-7 minutes. Stir in the black beans, corn, and diced tomatoes, mixing well. Season with cumin, paprika, chili powder, salt, and pepper.

        Combine with Rice: Once the meat is cooked through (or if you skipped the meat step), add the cooked jasmine rice to the skillet, stirring to combine all ingredients thoroughly. Let it cook for an additional 2-3 minutes until heated through.

          Stuff the Peppers: Remove the skillet from the heat and stir in half of the shredded cheese. Evenly spoon the filling into each of the prepared sweet peppers, packing them slightly to ensure they are filled generously.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil, sprinkle the remaining cheese on top of the stuffed peppers, and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Once the peppers are cooked, remove them from the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4