Chillies take on a whole different personality when they are stuffed. Here the emphasis changes from it being a spice to more serving the role of a vegetable. This is not to say that the spiciness is lost, but purely that it becomes more incidental to the dish than the actual flavour of the Chilli. Bell peppers, for example, have no capsaicin at all. In terms of piquancy, they are right on the bottom of the Scoville rating scale. As a general rule, the milder ( and larger ) chillies are stuffed.
In this section, we will explore recipes for stuffed chillies, including the Poblano. Bell pepper, Jalapeno, Anaheim and a whole lot more
A family favourite
Stuffed peppers are a delicious and satisfying meal that's easy to make. Here's a simple recipe to get you started:
- 4 bell peppers (any color)
- 1 pound ground beef (or ground turkey)
- 1 cup cooked rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 cup shredded cheddar cheese
- Preheat your oven to 350°F.
- Cut the tops off the peppers and remove the seeds and membranes. Set the peppers aside.
- In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
- Add the onion and garlic to the skillet and cook until the onion is translucent.
- Add the cooked rice, diced tomatoes (with the juice), salt, black pepper, and dried basil to the skillet. Stir to combine.
- Simmer the mixture for 5-10 minutes until the liquid has been absorbed.
- Stuff the peppers with the beef and rice mixture, packing it down firmly. Top each pepper with shredded cheddar cheese.
- Place the peppers in a baking dish and cover the dish with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
- Let the stuffed peppers cool for a few minutes before serving.
Enjoy your delicious and healthy stuffed peppers!