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- 4 large bell peppers (any color), diced - 1 medium onion, diced - 2 cloves garlic, minced - Fresh parsley for garnish Fresh produce brings life to unstuffed bell peppers. Choose any color of bell peppers. They add crunch and a sweet taste. Diced onions and minced garlic add flavor. Fresh parsley gives a bright touch for garnish. - 1 lb ground turkey or chicken - 1 cup cooked rice (white or brown) You can use ground turkey or chicken for protein. Both options are lean and tasty. Cooked rice adds bulk and texture. It helps to fill you up and pairs well with the meat. - 1 can (14 oz) diced tomatoes - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - 1 teaspoon salt - ½ teaspoon black pepper Canned diced tomatoes bring moisture and flavor. They mix well with all the spices. Ground cumin and smoked paprika add warmth. Chili powder brings a little heat. Salt and black pepper enhance the taste. - 1 cup shredded cheese (cheddar or mozzarella) Shredded cheese tops the dish and melts beautifully. Cheddar adds sharpness, while mozzarella gives a creamy texture. Either choice makes this dish even more delicious. {{ingredient_image_1}} 1. Heat a large skillet over medium heat and add a drizzle of olive oil. 2. Sauté the diced onions for about five minutes. They should turn translucent and soft. 3. Add the minced garlic to the skillet. Cook it for one to two minutes until it smells nice. 4. Next, add the ground turkey or chicken. Break it up with a spatula as it cooks. 5. Cook the meat until it browns, which takes about six to eight minutes. 1. Now, mix in the diced bell peppers. Stir them with the meat for about four to five minutes. 2. The peppers should be a bit tender at this point. 3. Pour in the can of diced tomatoes along with their juices. 4. Add the cooked rice, cumin, smoked paprika, chili powder, salt, and black pepper. 5. Stir everything together and let it simmer for five to seven minutes. This helps the flavors blend well. 1. Stir in half of the shredded cheese. Mix until it melts and spreads throughout the dish. 2. Transfer this mixture to a baking dish. 3. Sprinkle the remaining cheese on top. 4. Place the dish in a preheated oven at 375°F (190°C) for ten to fifteen minutes. 5. When the cheese is bubbly and golden, take it out of the oven. 6. Garnish with fresh parsley before serving. You can switch the proteins in this dish easily. If you prefer, use ground beef or plant-based options. These choices add different flavors and textures. Feel free to explore and find what you like best. For the rice, think about other grains. Quinoa is a great choice and adds protein. Cauliflower rice is a fun low-carb swap. Both options make the dish lighter and fresh. You have two main ways to cook unstuffed bell peppers: oven or stovetop. The stovetop method is quicker. It allows you to keep an eye on the mix and stir it well. The oven method gives a nice, cheesy top that is hard to resist. Sautéing your onions and garlic is key for flavor. This step brings out their natural sweetness. It makes your dish taste richer and more inviting. Pair your unstuffed bell peppers with sides or salads. A crisp green salad goes well with this meal. You can also serve it with warm bread for a cozy touch. When it comes to serving dishes, use a deep bowl or a platter. This makes it easy to help yourself and enjoy each bite. Don’t forget to sprinkle fresh parsley on top; it adds a nice pop of color and flavor! Pro Tips Use Fresh Ingredients: Fresh bell peppers and herbs will enhance the flavor and overall quality of your dish. Customize Your Protein: Feel free to substitute ground turkey or chicken with lean beef or a plant-based protein for a different twist. Layering Flavors: For deeper flavor, consider sautéing the spices briefly before adding the meat to release their essential oils. Cheese Options: Experiment with different types of cheese like pepper jack for a spicy kick or feta for a tangy contrast. {{image_2}} You can customize unstuffed bell peppers for different diets. For a vegetarian version, skip the meat. Use more beans and veggies. Black beans or lentils work well here. Add rice for a hearty meal. For those on a keto diet, swap the rice for cauliflower rice. This keeps the dish low in carbs. You can also use more cheese for flavor and richness. Want some heat? Add chopped jalapeños to your mix. They bring a spicy kick that many love. For a Mediterranean twist, add olives and feta cheese. This gives the dish a fresh and tangy taste. You can add beans or corn for extra texture. These ingredients also boost fiber and nutrition. Fresh herbs like cilantro or basil enhance the flavor. You can mix in spices like oregano or thyme to make it more exciting. These variations make unstuffed bell peppers fun and adaptable. Enjoy the process of creating your own version! To store your unstuffed bell peppers, let them cool first. Place the leftovers in a container with a tight lid. Glass or plastic containers work great. Make sure to keep them in the fridge. They last for about 3 to 4 days. If you want to eat them later, just reheat them in the microwave. If you want to freeze unstuffed bell peppers, use freezer-safe containers. Make sure to let them cool completely before packing. You can also freeze them in portion sizes for easy meals. They can stay in the freezer for up to 3 months. When you want to eat them, take the container out and let them thaw in the fridge overnight. To reheat, you can place them in the oven at 375°F (190°C) for about 20 minutes or until hot. Enjoy your meal! Yes, you can! Making unstuffed bell peppers ahead saves time on busy weeknights. - Prep and Store: Cook the dish fully and let it cool. - Refrigerate: Place it in an airtight container. It can stay fresh for up to 3 days. - Reheat: Warm it up in the oven or microwave when ready to eat. Many great options exist if you want to swap rice for something else. - Quinoa: It has a nice texture and is packed with protein. - Cauliflower rice: This is low in carbs and gluten-free. - Zucchini noodles: They add a fun twist and keep it light. You can store unstuffed bell peppers safely in different ways. - Refrigerated: They last for up to 3 days in the fridge. - Frozen: For longer storage, freeze them in airtight containers. They can last up to 3 months. - Reheat: Thaw overnight in the fridge before reheating in the oven or microwave. In this blog post, we explored how to make unstuffed bell peppers. We covered fresh produce, proteins, grains, and spices you'll need. You learned the step-by-step method, tips for substitutions, and cooking techniques. Variations offered ideas for different diets and flavors. Plus, I shared storage tips for leftovers. Remember, this dish is flexible and fun. You can make it your own by mixing in what you love. Enjoy your cooking, and variety will make each meal special!

Delicious Deconstructed Bell Peppers

A flavorful and hearty dish featuring ground turkey or chicken, rice, and bell peppers, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 large bell peppers (any color), diced
  • 1 cup cooked rice (white or brown)
  • 1 lb ground turkey or chicken
  • 1 can (14 oz) diced tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup shredded cheese (cheddar or mozzarella)
  • Fresh parsley for garnish

Instructions
 

  • In a large skillet over medium heat, add a drizzle of olive oil. Sauté the diced onions until they become translucent, about 5 minutes.
  • Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  • Add the ground turkey (or chicken) to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 6-8 minutes.
  • Incorporate the diced bell peppers into the skillet, mixing them in with the meat. Cook for about 4-5 minutes until the peppers are slightly tender.
  • Pour in the can of diced tomatoes (with their juices), cooked rice, and all the spices (cumin, smoked paprika, chili powder, salt, and black pepper). Stir to combine and let simmer for about 5-7 minutes, allowing the flavors to meld.
  • Stir in half of the shredded cheese, mixing until melted and well distributed throughout the mixture.
  • Transfer the mixture to a baking dish, sprinkle the remaining cheese on top, and place it in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the cheese is bubbly and golden.
  • Once baked, remove from the oven and garnish with fresh parsley before serving.

Notes

Feel free to customize the spices according to your taste.
Keyword bell peppers, cheesy, ground turkey