Sometime in the mid to late 1970s I suffered Brussels Sprouts AND stuffed bell pepper trauma. In those days we tended to under-flavor and overcook vegetables. The only bell peppers you could get were green, and I think they gave me indigestion 100% of the time. Today’s bell peppers are works of art. They come in a variety of gorgeous colors, shapes and sizes. I’m partial to the large red, orange, and yellow as well as the smaller sweet ones. We eat them every day, in salads, in chicken dishes, in the slow cooker, in soup, roasted on the grill, or stuffed and baked. Chock full of Indian spices, but not spicy hot (just flavorful spicy) – my whole family loves these.
Indian Stuffed Bell Peppers (makes 8 large stuffed peppers)
- 2 lbs ground beef
- 1 lb ground turkey
- 1 ½ cups yellow onion, diced
- 8 large red, yellow or orange bell peppers
- 2 cups cooked white or brown rice
- 1 cup grated Parmesan cheese
- ½ cup ketchup (plus 2 tablespoons)
- 2 teaspoons salt
- 1 teaspoon finely ground black pepper
- 1 tablespoon Dijon mustard
- 1 teaspoon chili powder
- 1 tablespoon cumin
- 1 teaspoon coriander
Preheat the oven to 375 degrees.
Cut the top ½ inch off of the peppers and reserve. Scoop seeds from the pepper cavities using a small spoon. Discard the stems and seeds, chop up the pepper tops.
Brown the meat in a large skillet over medium/high heat. Once browned, drain the excess fat from the meat and place the cooked meat in a large bowl. Add onions, chopped bell pepper tops and 1 tablespoon olive oil to the pan in which you browned the beef, cook over medium heat for 8 minutes.
Transfer the onion/pepper mix to the large bowl with the browned meat. Add the rice, cheese, ketchup, salt, pepper, mustard, chili powder, cumin and coriander and mix well. Put two tablespoons of olive oil in an oven-safe baking dish large enough to hold the peppers. Fill the peppers with the stuffing mix. Pack the peppers. The stuffing will shrink while they are roasting. Spread a small amount of ketchup on top of each pepper and then sprinkle Parmesan cheese on the top (optional).
Place the stuffed peppers in the roasting pan. Place in the middle of the oven. Roast for 50 minutes. The bell peppers will still have a nice crunch, and the stuffing will be hot through. If you like your peppers softer, leave them in the oven a bit longer.