Stuffed Bell Peppers
The Spice and Tea Exchange store in Blowing Rock, NC certainly boosts my brainwaves for recipe ideas. Smelling and tasting the variety of spices, teas, salts, and sugars is like the 4th of July fireworks, full of colors and awe with a few rogue ideas and even duds.
But, here is a recipe that is a hole-in-one, an over-the-fence, bullseye recipe. I’m stoked and so satisfied with the manifestation of my fireworks on this specialty spice, “California Spice Blend.” This salt-free spice blend is full of dried veggies with undertones of lemon and tomato. This just may become your fave all-purpose seasoning!
I love dishes that are full of flavor, so I am packing my bell peppers with flavorful meat from my local butcher shop, California Spice Blend and Salt for All Seasons by The Spice and Tea Exchange, a rice blend, and some fresh veggies for moisture and goodness. Top with grated cheese, green onions and parsley. Do I have your attention yet?
The instructions direct you to cook your rice in a flavorful liquid of beef stock plus amped up salt and pepper from The Spice and Tea Exchange. (See recipe.) Cooking the rice in something other than water brings more flavor to the pepper mixture, which is exactly what we want on our plate! I want this recipe to capture your heart, causing those fireworks, and put on repeat in your kitchen.
I list 5 – 6 peppers per 9×13” baking dish. I can get 6 good-sized peppers in my dish, but the size of your peppers will determine how many you can squeeze into your dish. The nutrition chart is calculated for 6 peppers.
I am collaborating with The Spice and Tea Exchange in Blowing Rock, NC. It is a beautiful store, filled with aromas and flavors that would make any foodie swoon. You are encouraged to smell and taste. I love that about this store! You’re not guessing; you can make a confident purchase. The area in North Carolina is beautiful, so stick around to tour the attractions and enjoy the local faves.
Let’s dig into this recipe…
Enjoy!
Stuffed Bell Peppers
Equipment
- Small saucepan with a fitting lid
Ingredients
Rice:
- 1/2 cup rice blend, rinsed, see Notes
- 1 cup low sodium (or unsalted) beef stock
- 2 teaspoons A Salt for All Seasons, or to taste (depends on your stock), The Spice and Tea Exchange
- 1/4 teaspon Ground White Pepper, The Spice and Tea Exchange
Bell Pepper Filling:
- 5 - 6 bell peppers, cored and seeded
- 1 1/2 pounds ground meat (ground beef, ground sirloin, (ground beef, ground sirloin, ground pork, ground turkey, ground chicken, etc.)
- 1/2 tablespoon extra-virgin olive oil, or olive oil
- 1/2 cup onion, small-dice
- 2 garlic cloves, finely minced or pushed through a garlic press
- 4 heaping tablespoons California Spice Blend, The Spice and Tea Exchange
- 1 tomato, cored and diced (approximately 3/4 cup)
- 1/2 zucchini, grated or small-dice, packed
- 1/4 - 1/2 cup low sodium (or unsalted) beef stock, as needed
- 2 1/2 cups cheese, grated )cheddar, white extra-sharp cheddar, Fontina, Havarti, etc.)
- 1 green onion, thinly sliced
- 3 tablespoons Italian parsley, chopped
Instructions
- Preheat the oven to 400 degrees F.
- Place the empty bell peppers upright in a 9x13” baking dish. Place about 1 cup of water in the bottom of the dish. Cover with foil and bake for 20 minutes to soften the peppers. (You may microwave the peppers (without the foil) for about 5 to 8 minutes, or until just softened.) Don’t skip this step of par-cooking the peppers or they will still be quite firm after baking.
- While the rice is cooking, bring the beef stock, Salt for All Seasons and White Pepper up to a boil in a small saucepan with a lid over high heat. This liquid must be very flavorful since the rice will be absorbing it.
- Add the rice, stir, and reduce the heat to low. Cover with the lid and cook for 15 to 20 minutes, or until the liquid is absorbed and the rice is tender.
- While the rice is cooking, brown the meat in a medium skillet over medium heat, approximately 8 to 10 minutes until no pink is seen. Drain well and set aside.
- Wipe out the skillet with a paper towel.
- Add the oil to the pan and turn the heat to medium. Add the onion and sauté until softened. (Some caramelization is fine and good, too.)
- Add the garlic and stir for 20 seconds. Turn the heat down if it’s burning.
- Add the meat back to the pan. Add the California Spice Blend, tomato and its juices, zucchini, Salt for All Seasons and Ground White Pepper as needed. Add ¼ cup of the beef stock to the mixture. Add more stock if your mixture still seems “dry.” Stir well, turn the heat down to low, and cook for about 10 minutes, stirring often.
- Add the rice to the skillet. Stir gently and thoroughly.
- Pour out any water that has accumulated inside the peppers plus the water from the bottom of the baking dish.
- Divide the meat mixture evenly between the peppers.
- Lower the oven heat to 375 degrees F. Cover the baking dish with foil and bake for 20 to 25 minutes, or until the peppers are tender.
- Remove the peppers from the oven, remove the foil, and evenly sprinkle the cheese(s) over the peppers.
- Return the peppers to the oven, uncovered, for another 5 minutes, or until the cheese is nicely melted.
- Remove the baking dish from the oven, sprinkle the tops with the green onions and parsley. Serve very warm.
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