Stuffed Bell Peppers Recipe
Come on now, who doesn’t love comfort food ? And is there anything out there that comes close to a home cooked meal ? Me thinks not !
I love eating out and trying exotic foods too, celebrating life and all that jazz. But at the end of the day my body and soul thrive on peasant food. Simple, rustic meals full of flavor and love, like this homey stuffed bell peppers recipe. This is what my soul craves for.
Nothing can take you back in time to a moment when everything was just right, like a home cooked meal. In this case a big pot filled with colorful bell peppers, stuffed with ground chicken or grass fed beef, rice or even quinoa and spices. Then cooked slowly in broth and sweet tomatoes. Just throw a few slices of ciabatta bread on the side to help you wipe your plate clean, after you give it a nice drizzle of sour cream on top.
I could try and describe the combination of flavors in this bell peppers recipe dish, but honestly i wouldn’t do it any justice. Just like a peperonata recipe ,this is something you just have to experience yourself, rustic, comforting peasant food coming to you straight out of grandpa’s kitchen.
I can tell you one thing tough: there is something magical happening from the different colors of bell peppers in that pot, so mix them up. I have no doubt this stuffed bell peppers recipe is the one you’ll keep and make over and over again.
Thyme does its magic in this recipe too. Don’t be stingy with it, and if you happen to have any planted in containers, go look for some blossoms. A nice little garnish to make your loved ones feel extra special at the dinner table tonight. Aren’t they so pretty ?! This bell peppers recipe is the one kids!
- 7-8 med size bell peppers (mixed colors)
- ¾ c red rice or carnaroli rice
- 1¾ lb organic ground chicken or grass fed ground beef
- 1 medium onion -diced
- 4 tbs extra virgin olive oil
- the leaves from 6 thyme sprigs-chopped
- 8 thyme sprigs
- ½ c Italian flat leaf parsley-chopped
- 1 tsp sea salt + more to taste
- black pepper to taste
- ½ tsp sweet paprika
- 1 x 28 oz can San Marzano tomatoes whole in tomato puree
- 1½ qt chicken stock or vegetable, seasoned to taste
- 3 bay leaves
- 1 c sour cream, for garnish
- Optional: thyme blossoms, for garnish
- Preheat your oven to 375″ F.
- Rinse the peppers and cut the tops and empty the seeds and membrane. Reserve the clean tops also. Trim them on the sides a little if you like them to fit inside the pepper and create a snug seal. Otherwise just place them back on top after you fill the peppers.
- Crush the tomatoes with your hands and add a layer with juices to the bottom of a large enameled cast iron pan.
- In a large saute pan heat up the olive oil and saute the onion with a pinch of sea salt until softened and translucent . Add the rice, stir and let cook together for about 5 min. Mix in the ground chicken or beef and break it up with a wooden spoon. Add the thyme leaves, parsley, 1 tsp sea salt, pepper and paprika and mix well together. Remove from heat.
- Stuff each pepper with the meat and rice mixture ¾ of the way up (very important not to over stuff them). Put the tops back on just to make sure the stuffing will stay inside..
- Arrange the peppers in the heavy bottom sauce pan on top of the tomato layer and pour in the chicken stock and the remaining crushed tomatoes making sure it covers the peppers. Add the bay leaves and thyme sprigs and bring to a boil. Turn the heat down cover the pan with a tight lid and transfer to a preheated 375 degrees oven for 40 min.
- Remove from the oven and allow it to sit covered for 10 min.
- Serve with a drizzle of sour cream and garnished with fresh thyme or parsley.
If you happen to have any meat and rice mixture leftover, just spoon it in the pot around the peppers to cook together.