These Almond and Herb Stuffed Bell Peppers are a delightful twist on the classic stuffed pepper, bringing a nutty crunch and fresh herbaceous notes. Perfect for a family dinner or a cozy night in, this dish is as satisfying as it is flavorful.
Bell Peppers are the sweet vessels that hold our tasty filling. Choose ones that can stand upright easily. Ground Beef provides a hearty base, but feel free to swap it out for turkey or a plant-based alternative. Chopped Almonds add a satisfying crunch and nutty flavor, elevating the texture. Cooked Rice makes this dish filling and absorbs the flavors beautifully. Fresh Parsley and Cilantro bring bright, fresh flavors that lighten up the dish. Onion and Garlic provide the aromatic backbone. Seasonings like Salt, Black Pepper, and Paprika ensure a well-rounded flavor. Olive Oil is used to sauté, while Beef Broth keeps everything moist as it bakes. Finally, a sprinkle of Parmesan Cheese adds a savory finish.
These stuffed peppers are a meal on their own, but they pair wonderfully with a light green salad or roasted vegetables. For a little extra indulgence, serve with a side of garlic bread to soak up any juices left on the plate.
Start by preheating your oven to 375°F (190°C). While that’s warming up, prepare your bell peppers by cutting off the tops and removing the seeds and membranes inside. This creates a perfect cavity for your filling. Set them aside for now.
Next, take a skillet and heat up some olive oil over medium heat. Toss in the onion and garlic, letting them sauté until they become translucent. This takes about 3-4 minutes. The kitchen should smell amazing right about now.
Add the ground beef to the skillet, breaking it apart with your spoon until it's browned. This should take another 5-7 minutes. Once it’s cooked through, drain off any excess fat to keep the dish from getting greasy.
With the beef ready, stir in the chopped almonds, cooked rice, parsley, cilantro, salt, black pepper, and paprika. Mix everything well so that each ingredient is nicely distributed. Taste and adjust seasoning if necessary.
Now it’s time to fill the bell peppers. Use a spoon to pack the filling into each pepper as much as you can. Arrange them snugly in a baking dish so they stand upright. Pour beef broth into the dish around the peppers, which helps to steam them while baking, keeping them tender.
Cover the dish with foil and slide it into the oven. Bake for 30 minutes. When the time’s up, remove the foil, sprinkle the Parmesan cheese over each pepper, and return them to the oven for another 10 minutes. The cheese should melt beautifully, becoming bubbly and golden.
Once out of the oven, let them cool for a minute or two before serving. Enjoy the fragrant, savory aroma as you dig in!
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