Festive Stuffed Bell Peppers [GF; VO]

Tangy bell peppers with a savory stuffing makes the perfect meal for any holiday.

I love bell peppers because of their tangy taste and crunchy texture.

I believe that the colors of bell peppers reflect the lovely nature around us. To me, red represents love, orange represents enthusiasm, green represents growth, and yellow represents happiness. I always make sure to have bell peppers in the fridge because of the many ways I can use them in a variety of dishes.

When I went to the Farmer’s Market last week, I was happy to find these festive colors of bell peppers, perfect for the holidays and all year-round.

 

Learn how to make these festive stuffed bell peppers by watching my recipe video on my YouTube Channel

Subscribe to my YouTube Channel for more recipes!

 

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They already look so deliciously vibrant before placing in the oven! 

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Read to eat this colorful deliciousness!

Festive Stuffed Bell Peppers
Serves 6
Tangy bell peppers with a savory stuffing makes the perfect meal for any holiday.
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Prep Time
10 min
Cook Time
1 hr 40 min
Total Time
1 hr 50 min
Prep Time
10 min
Cook Time
1 hr 40 min
Total Time
1 hr 50 min
Meat
  1. Red, orange, and green bell peppers *
  2. 6 spoons of vegetable oil
  3. 2lb Ground beef
  4. 1 Onion
  5. 2 small bunches of Parsley
  6. ¼ cup pine nuts
  7. 1 tsp salt
  8. ½ tsp 7 spices
  9. ¼ tsp black pepper
  10. ¼ tsp garlic
  11. ¼ cup olive oil
Veggies
  1. Red, orange, and green bell peppers *
  2. 6 spoons of vegetable oil
  3. 1 Onion
  4. 2 small bunches of Parsley
  5. ¼ cup pine nuts
  6. 1 tsp salt
  7. ½ tsp 7 spices
  8. ¼ tsp black pepper
  9. ¼ tsp garlic
  10. 16 oz bag pees and carrots
  11. 1 cup of chickpeas
  12. ¼ cup olive oil
Meat
  1. In a frying pan, heat 3 tsp of oil and sauté 1 thinly chopped onion.
  2. Add the meat and cook until it is well done.
  3. Add the salt, black pepper, 7 spices, and garlic.
  4. Add parsley and turn off the stove.
  5. Roast pine nuts and add to the meat.
Veggies
  1. In a frying pan, heat 3 tsp of oil and sauté 1 thinly chopped onion.
  2. Add peas and carrots, then chickpeas and cook until it is well done.
  3. Add the salt, black pepper, 7 spices, and garlic.
  4. Add parsley and turn off the stove.
  5. Roast pine nuts and add to the veggies.
Bell Peppers
  1. Wash the bell peppers.
  2. Remove off the top and place them to the side to use later.
  3. Remove the seeds from inside and wash out the bell peppers.
  4. Dry the bell peppers with a napkin or paper towel to remove any water.
  5. Brush each one with olive oil on the outside.
  6. Stuff the bell peppers with the meat stuffing, or the veggies, and then place the top back on to keep the stuffing inside.
  7. Pre-heat the oven to 350° F. **
  8. Place bell peppers in a glass Pyrex pan and cover with foil.
  9. Cook in the oven for 1 hour.
  10. Remove the foil and leave in the oven for another 20 minutes before removing it the pan.
  11. Serve and enjoy!
Notes
  1. * I used 18 bell peppers in total; I tried to be equal between all of the colors.
  2. ** I prefer to allow the food to cook slowly, but if you are in a hurry, you can increase the oven temperature to 375° F and lower the cooking time.
Tatreez: Stitching Cuisines http://stitchingcuisines.com/

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