Smoky Stuffed Bell Peppers

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These stuffed bell peppers have the classic ingredients we know and love with the addition of smoked paprika to give it a unique and flavorful twist.

Scale

6 large peppers

1 Tbsp olive oil

1 medium yellow onion

3 garlic cloves

1 lb ground turkey or beef

1 14oz can diced tomatoes, drained

1 can kidney beans or black beans, drained

1 tsp cumin

1 – 1.5 tsp smoked paprika, to taste

1/4 tsp black pepper

1 tsp salt, to taste

1/2 cup cooked rice

1 cup shredded cheese for topping

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Preheat the oven to 350ºF.
Preheat a large skillet or pan over medium high heat with olive oil. Add diced onion and cook for a few minutes until softened.
Add the garlic cloves and ground meat and cook, breaking up the meat as you stir, for 6-8 minutes or until the meat is cooked and no longer pink.
Turn heat down to medium, add the diced tomatoes (drained) and beans and stir.
Drain excess liquid if there’s a lot in the pan, but it’s okay if there’s a little as the rice will soak it up (step 7).
Add the cumin, smoked paprika, black pepper, and salt and stir to combine.
Add the cooked rice and stir to combine. Turn heat to low.
Prepare the peppers: Cut off the tops and remove the ribs and seeds. Rinse out extra seeds and place them in a baking dish. Pour 1/2 cup water into the bottom of the baking dish. This will help steam the peppers while they cook in the oven.
Fill each pepper with the mixture. Top each pepper with shredded cheese if desired. It’s still delicious without it! If you don’t want cheese, you can add tomato sauce on top of each.
Place the stuffed peppers in the oven and bake for 45 minutes, until the peppers are tender.
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Find it online: https://homecookedliving.com/smoky-stuffed-bell-peppers/

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