Cast Iron Skillet Stuffed Bell Peppers
Who knew that bell peppers could be the canvas for such a masterpiece? This recipe serves 4-6 people and turns ordinary ingredients into an extraordinary meal. Plus, it’s a fantastic way to impress your guests without letting on how easy it is to make.
Ingredients
4-6 large bell peppers, tops cut, seeded (choose a mix of colors for a visual feast)
1 lb (450g) ground meat (feel free to use beef, turkey, or even a vegetarian substitute for a plot twist)
1 cup cooked rice
1 can (14 oz) diced tomatoes, drained (because no one likes soggy peppers)
1 onion, finely chopped
2 cloves garlic, minced (vampires beware)
1 cup shredded cheese (because cheese is the duct tape of the culinary world; it fixes everything)
1 teaspoon smoked paprika
1 teaspoon oregano
Salt and pepper, to taste
Olive oil, for sautéing
Instructions
1. Start by giving your bell peppers a good spa treatment: parboil them in salted water for about 5 minutes to soften. Drain and set aside like precious jewels.
2. In a pan (yes, that cast iron one you’ve been eyeing), heat a splash of olive oil over medium heat. Add the onion and garlic, sautéing until they’re translucent and fragrant. It’s like an aromatic symphony in your kitchen.
3. Add the ground meat to the pan, breaking it up with a spoon as it cooks. Once it’s browned, sprinkle in the smoked paprika, oregano, salt, and pepper. Let the spices have a little dance party with the meat.
4. Stir in the cooked rice and diced tomatoes, mixing everything together like you’re conducting an orchestra. Cook for a few more minutes, then remove from heat. The filling is now ready for its grand debut.
5. Spoon the meat mixture into each bell pepper with the care of an artist painting their masterpiece. Sprinkle cheese on top like it’s confetti at a party.
6. Place the stuffed peppers in the cast iron skillet. If they’re wobbly, slice a tiny bit off the bottom to make them stand like proud soldiers. Cover with foil and bake at 375°F (190°C) for about 25 minutes.
7. Remove the foil, bake for another 10 minutes or until the cheese is golden and bubbly. It’s like the peppers put on their party hats.
8. Serve directly from the skillet, because why dirty another dish? These peppers are ready to dazzle your dining table and your guests alike.
And there you have it, a dish that’s as much a feast for the eyes as it is for the palate. Remember, the best dishes are made not just with ingredients, but with passion and a touch of sass. Bon appétit!
Use the right cookware
I hope you enjoy this recipe as much as I do! Using the right cookware is part of getting the recipe right. If you already have cast iron cookware, that is great! If you are looking to buy an iron pan, skillet or Dutch oven, compare offers from specialised brands on our comparison page. Enjoy the cooking process and the tasty meal!
