Colombian Stuffed Bell Peppers with Rice and Beef

About This Recipe

Stuffed peppers are a comfort-food staple that Colombian home cooks make their own with the same base of cumin, garlic, tomato and onion found throughout the country's everyday cooking. It's less a single named dish than a practical way to turn ground beef and leftover rice into a full dinner. The technique is about getting the filling flavor right before it ever goes near the oven — browning the beef properly and seasoning it so the rice absorbs real flavor, since baking mostly just melts the cheese and softens the pepper rather than developing new flavor. This home-style version leans on the same cumin-tomato-garlic base found in hogao, Colombia's all-purpose sauce, applied to a stuffed pepper format that makes a satisfying, freezer-friendly weeknight dinner.

Ingredients

Serves 4

• 4large bell peppers(tops cut off, seeded)
• 500 gground beef
• 1 cupcooked white rice
• 1onion(finely diced)
• 2 clovesgarlic(minced)
• 1tomato(diced)
• 1 tspground cumin
• 1 tsppaprika
• 1 cupshredded mozzarella
• 0.5 cuptomato sauce
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 0.25 cupcilantro(chopped)

Instructions

1. 1

   Prep the peppers

   Preheat oven to 375°F (190°C). Cut the tops off the peppers and remove seeds and ribs, then stand them upright in a baking dish.

2. 2

   Cook the filling

   In a skillet over medium heat, cook onion and garlic until soft. Add ground beef and brown, breaking it up, about 8 minutes.

3. 3

   Season and combine

   Stir in tomato, cumin, paprika, salt and pepper, then fold in the cooked rice. Simmer 5 minutes until the mixture is well combined and slightly saucy.

4. 4

   Stuff the peppers

   Spoon the beef and rice filling into each pepper, packing gently, then top with tomato sauce and shredded mozzarella.

5. 5

   Bake until tender

   Bake 35-40 minutes, until the peppers are tender and the cheese is bubbling and golden. Finish with fresh cilantro.

   Cover loosely with foil for the first 25 minutes so the cheese doesn't over-brown before the peppers soften.

Variations

• •

  Swap beef for shredded chicken or black beans for a lighter or vegetarian version.

• •

  Add corn kernels to the filling for extra sweetness and texture.

• •

  Use poblano peppers instead of bell peppers for a slightly smokier, spicier version.

Storage

Refrigerate in an airtight container up to 3 days. Reheat covered in a 350°F oven for 15 minutes to keep the peppers from drying out.

Frequently Asked Questions