Stuffed bell peppers! 🖐️ Do not lose this form 😋
constituents
4 large bell peppers( any color)
1 lb( 450g) ground meat( beef, lemon, or funk)
mug cooked rice( white or brown)
1 can( 15 oz) minced tomatoes( with authorities)
1 small onion, minced
cloves garlic, diced
tsp dried oregano
1 tsp paprika
swab and pepper, to taste
mug tattered rubbish( cheddar, mozzarella, or your choice)
Fresh parsley( for trim)
Instructions
Preheat the Oven
Preheat your roaster to 375 °F( 190 °C).
Prepare the Peppers
Cut the covers off the bell peppers and remove the seeds and membranes.However, slice a small quantum off the bottom to help them stand upright, If demanded.
Cook the Filling
In a large skillet over medium heat, add a splash of oil painting and sauté the minced onion and diced garlic until soft.
Add the ground meat and cook until browned. Drain redundant fat if necessary.
Stir in the cooked rice, minced tomatoes( with authorities), oregano, paprika, swab, and pepper. Mix well and let poach for about 5 twinkles.
Stuff the Peppers
ladle the meat and rice admixture into each bell pepper, packing it down gently. Place the stuffed peppers upright in a baking dish.
Top with rubbish
Sprinkle tattered rubbish on top of each stuffed pepper.
Singe
Cover the baking dish with aluminum antipode and singe for 25 twinkles. Remove the antipode and singe for an fresh 10- 15 twinkles or until the peppers are tender and the rubbish is gamesome and golden.
