| Prep: 30 mins | Cook: 1 hr – 1 hr 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 15g | 5g | 55g |
| sugars | fibre | protein | salt |
| 6g | 7g | 36g | 1.2g |
The minute I discovered Pimientos Stuffed with Rice and Meat, I was transported right back to the heart of Nebraska. The earthy smell of the peppers, the hearty texture of the filling – it was like a harvest festival at the family farm all over again.
This is a recipe that embraces the core of Midwestern comfort food which I hold dear. I love how the wholesome, straightforward ingredients come together to create a rich, comforting dish that’s not just delicious, but also filled with health benefits inherent in its components.
The Magic of Bell Peppers
Every component in Pimientos Stuffed with Rice and Meat adds to its charm, but for me, the most striking part is the humble bell pepper. High in vitamin C and packed with antioxidants, this vegetable is both a nutritional powerhouse and an underappreciated culinary wonder. When stuffed and baked, bell peppers turn incredibly sweet, forming a natural cocoon around the savory filling of rice and meat.
The Comfort of Simplicity
What I appreciate most about this dish is its unfussy simplicity. It reminds me of the dishes I grew up eating after Sunday mass, the communal potlucks where everyone added a secret ingredient or a personal touch to an otherwise simple dish. It’s the kind of recipe that makes you feel like you’re part of something bigger, a nod to the shared heritage of comfort food.
This recipe is somewhat similar to Stuffed Cabbage, another farm-to-table classic that’s often underappreciated. And trust me, they’re both crowd-pleasers. For a complete meal, I suggest pairing these stuffed peppers with a potato salad or roasted vegetables. They’ll provide a nice contrast of textures and will round out the hearty feeling of the meal.
In conclusion, I’ve found that my greatest joy comes from sharing these humble yet delicious recipes, borne from the heartland, with you all. Simple, hearty, and made with love – Pimientos Stuffed with Rice and Meat carry an essence of home wherever they go. You can find this recipe and more at Your Gourmet Guru.
What You’ll Need
- 1 cup of uncooked white rice
- 6 large red bell peppers, tops removed and seeds discarded
- 4 tbsp of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 lb ground meat (beef, turkey or chicken)
- 1 cup of canned, diced tomatoes
- 1/2 cup of fresh parsley, chopped
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/2 tsp of paprika
- 1 cup of shredded cheese (optional)
beef, turkey, chicken, dairy (cheese).
Method
Step One
Preheat your oven to 375°F (190°C). In the meantime, cook your rice according to the package instructions and set it aside.
Step Two
Prepare your bell peppers by cutting off the tops and removing the seeds. Arrange them in a baking dish with the cut side facing upwards. Drizzle 1 tablespoon of olive oil over the peppers.
Step Three
In a large sauté pan, heat the remaining 3 tablespoons of olive oil over medium heat. Add your chopped onion and minced garlic to the pan and cook until the onions become translucent.
Step Four
Add your ground meat to the pan, breaking it up as it cooks. Season with the salt, black pepper, and paprika. Cook until the meat is completely browned.
Step Five
Once the meat is cooked, add in your canned tomatoes and cooked rice. Stir to incorporate, then remove the pan from heat. Stir in your chopped parsley.
Step Six
Fill each bell pepper to the top with your meat and rice mixture. If you’re using cheese, sprinkle it over the top of the stuffed peppers now.
Step Seven
Place the baking dish in your preheated oven. Cook for about 25-30 minutes, or until the peppers become soft and the cheese is melted and bubbly.
Step Eight
Remove from oven and allow to cool for a few minutes before serving. Enjoy your Pimientos Stuffed with Rice and Meat!
