Stuffed Capsicum Recipe
Stuffed capsicum, also known as stuffed bell peppers, is a delicious and versatile dish that combines the natural vessel of a bell pepper with a flavorful filling. This recipe offers a delightful balance of textures and flavors, making it a perfect main course or side dish.
Ingredients
- 6 medium-sized bell peppers red, yellow, or orange
- 1 pound 450g ground beef or turkey
- 1 cup 200g cooked rice
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 cup 240ml tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup 100g shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for the filling.
- In a large skillet, cook the ground beef or turkey over medium heat until browned and crumbled, about 5-7 minutes. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes, or until the onion is translucent.
- Stir in the cooked rice, tomato sauce, oregano, basil, salt, and black pepper. Mix well and let the filling simmer for 5 minutes, stirring occasionally.
- Arrange the hollowed-out bell peppers in a baking dish. Spoon the filling mixture evenly into the bell pepper cavities, packing it in gently.
- Top each stuffed pepper with a generous amount of shredded mozzarella cheese.
- Bake the stuffed peppers in the preheated oven for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
Notes
Nutrition Information (per serving)
- Calories: 310
- Total Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 65mg
- Sodium: 590mg
- Total Carbohydrates: 26g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 22g