1. Prepare the Peppers:
Cut the tops off the peppers: Carefully slice off the tops of the peppers and remove the seeds and membranes. Keep the tops to cover the peppers while baking for a charming presentation, or discard them.
Preheat the oven: Set your oven to 180°C (350°F) to preheat while you prepare the stuffing.
2. Make the Stuffing:
Cook the rice: Boil the rice until tender, then drain and set aside.
Sauté the onion and garlic: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the finely chopped onion and garlic, sautéing until soft and translucent, about 3-4 minutes.
Cook the minced meat: Add the minced meat to the pan and cook until browned, breaking it up into small pieces with a wooden spoon. Season with salt, pepper, and ground coriander.
Add soy sauce and ketchup: Stir in the soy sauce and ketchup, mixing well to incorporate all the flavors.
Stir in the corn and rice: Once the meat is cooked through, add the canned corn and cooked rice. Mix thoroughly to combine.
Taste and adjust seasoning: Adjust the seasoning with more salt, pepper, or soy sauce if needed. Turn off the heat and let the mixture cool slightly.
3. Stuff the Peppers:
Fill the peppers: Generously spoon the stuffing mixture into each prepared pepper, packing it down lightly.
Top with cheese: Sprinkle grated cheese over each stuffed pepper for a rich, melty topping.
4. Bake the Peppers:
Place the peppers in a baking dish: Arrange the stuffed peppers upright in a baking dish. Drizzle with the remaining tablespoon of olive oil.
Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and golden brown.
Garnish with dill: Once out of the oven, sprinkle chopped fresh dill over the peppers for a burst of fresh flavor.
Tips for Perfect Stuffed Peppers:
Choose peppers of similar size: This ensures even cooking.
Precook the rice and meat: This step ensures the filling is fully cooked and flavorful, with no risk of undercooked ingredients.
Customize the stuffing: You can easily add or swap ingredients, such as using quinoa instead of rice, or adding vegetables like carrots, zucchini, or peas to the mix.
Make it vegetarian: Swap the minced meat for a plant-based meat substitute or increase the amount of rice, corn, and other vegetables.
Storage Tips:
Refrigeration: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Freezing: Stuffed peppers freeze well. Place cooled peppers in an airtight container or freezer bag, removing as much air as possible. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
Nutritional Information (Per Serving Estimate):
Calories: Approximately 350-400 kcal
Protein: 25-30 g
Fat: 20-25 g
Carbohydrates: 20-25 g
Fiber: 4-6 g
FAQs:
Can I use other types of peppers?
Yes, you can use any type of bell peppers—red, yellow, green, or orange. They all have different levels of sweetness and flavor, so choose your favorite.
Can I make stuffed peppers in advance?
Absolutely! You can prepare the stuffed peppers ahead of time and store them in the fridge until you’re ready to bake. They can also be assembled and frozen for easy future meals.
What can I serve with stuffed peppers?
These stuffed peppers are a complete meal on their own, but they pair well with a side salad, roasted vegetables, or even a slice of crusty bread.
Can I make this dish gluten-free?
Yes! Simply ensure that the soy sauce you use is gluten-free, and you can enjoy this dish without any gluten worries.
Conclusion:
This stuffed pepper recipe is the perfect balance of hearty, savory, and wholesome. It’s a great way to use up fresh peppers and make a comforting, satisfying meal. Whether you’re cooking for a family dinner or meal-prepping for the week, these stuffed peppers are sure to please everyone at the table!
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