Cozy Fall Recipe: Savory Stuffed Bell Peppers

Today’s Recipe: Savory Stuffed Bell Peppers

Hey there, fellow foodies! Today I’m excited to share with you a recipe that’s perfect for a cozy fall evening at home. These savory stuffed bell peppers are a delicious way to enjoy seasonal produce and warm spices. Let’s get cooking!

Ingredients:

• 4 large bell peppers
• 200g ground beef
• 1 cup cooked quinoa
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

Kitchen Tools:

• chef’s knife
• cutting board
• large skillet
• baking dish

To start, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and minced garlic, cooking until softened. Stir in the cooked quinoa, cumin, paprika, salt, and pepper, mixing well.

Spoon the beef and quinoa mixture into the hollowed-out bell peppers, packing them tightly. Place the tops back on the peppers.

Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.

Once cooked, remove the foil and bake for an additional 5-10 minutes to lightly brown the tops of the peppers.

Serve your savory stuffed bell peppers hot, garnished with fresh herbs or a sprinkle of cheese, if desired.

The total weight of the cooked dish is approximately 1000g, with 4 servings at around 250g each. Each serving is about 350 calories.

One clever tip for this recipe is to mix in a handful of chopped olives or sun-dried tomatoes into the beef and quinoa filling for an extra burst of flavor.

I hope you give these savory stuffed bell peppers a try and enjoy them as much as I do! Feel free to experiment with different fillings and spices to make this recipe your own. Happy cooking!