Salad-Stuffed Peppers Easiest Recipe Ever :- I was brought up in the Midwest, and the comfort cuisine that I was most familiar with was stick to your ribs. The dish in question was definitely one of those foods that I would consider to be that! In addition to being really simple to prepare, I’ve discovered that children of nearly any age like eating stuffed peppers. Even more so if you are able to convince them to assist you.
Salad-Stuffed Peppers Easiest Recipe Ever
Although there are a lot of stuffed vegetables to be found in other regions of the Middle East, Morocco is not a place where you will find them very frequently. I can honestly say that these are not even remotely related to Moroccan recipes; rather, they represent a recollection of my childhood that I have.
Ingredients
- 1 lb ground beef
- 12 oz crushed tomatoes or tomato sauce
- 12 oz water
- 3 tbsp crushed garlic
- 1/2 onion finely chopped
- chopped jalapenos (optional- add based on your comfort level)
- salt and pepper to taste
- 2 tsp cumin
- 4 bell peppers (you pick the color) seeded and cored
- 2 c brown rice
- shredded cheese (optional – I used cheddar)
Instructions
Put the ground beef in a skillet that can go in the oven and brown it. It is possible that you may want to add a small amount of olive oil to the pan after cooking the meat if you are using a meat that has a low fat level. Take the food out of the pan once it has browned, leaving the drippings behind.
Garlic and onions should be cooked on low to medium high heat until they become transparent. Mix the meat before adding it back in. Not only should you stir in the remaining spices, but you should also pour in the tomato and water. Stir in the rice. Increase the heat a little bit and cover the pot.
Also see :- Lemon Pasta Pronto Easiest Recipe Ever
Cook the rice until it is just about tender. It should be possible to see that there is still some liquid left in the saucepan. In that case, adding a little bit extra water will help to loosen up the mixture. In the pepper shells, spoon the mixture inside the peppers.
As there was still some of the meat mixture left in the pan, I tucked my peppers into the juice that was left over so that they could continue to cook for a little while longer. I then melted some cheese on top of them. A layer of aluminium foil should be placed over the peppers, and then the peppers should be placed in the oven for around ten minutes in order to melt the cheese and thicken the sauce.
Nutrition
- Calories – 463
- Fat – 24g
- Carbs – 36g
- Protein – 27g
Notes
Another option for a meal that is lower in fat is to use ground turkey. It is possible to use vegetables in place of meat in the stuffing that you are making. For the purpose of removing part of the water from your vegetable, I suggest precooking it.
Rather than white rice, brown rice that has been cooked can be substituted. Recommendations for paired dishes salad on the side mashed potatoes and rice that was left over
