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.
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They already look so deliciously vibrant before placing in the oven!
Read to eat this colorful deliciousness!
- Red, orange, and green bell peppers *
- 6 spoons of vegetable oil
- 2lb Ground beef
- 1 Onion
- 2 small bunches of Parsley
- ¼ cup pine nuts
- 1 tsp salt
- ½ tsp 7 spices
- ¼ tsp black pepper
- ¼ tsp garlic
- ¼ cup olive oil
- Red, orange, and green bell peppers *
- 6 spoons of vegetable oil
- 1 Onion
- 2 small bunches of Parsley
- ¼ cup pine nuts
- 1 tsp salt
- ½ tsp 7 spices
- ¼ tsp black pepper
- ¼ tsp garlic
- 16 oz bag pees and carrots
- 1 cup of chickpeas
- ¼ cup olive oil
- In a frying pan, heat 3 tsp of oil and sauté 1 thinly chopped onion.
- Add the meat and cook until it is well done.
- Add the salt, black pepper, 7 spices, and garlic.
- Add parsley and turn off the stove.
- Roast pine nuts and add to the meat.
- In a frying pan, heat 3 tsp of oil and sauté 1 thinly chopped onion.
- Add peas and carrots, then chickpeas and cook until it is well done.
- Add the salt, black pepper, 7 spices, and garlic.
- Add parsley and turn off the stove.
- Roast pine nuts and add to the veggies.
- Wash the bell peppers.
- Remove off the top and place them to the side to use later.
- Remove the seeds from inside and wash out the bell peppers.
- Dry the bell peppers with a napkin or paper towel to remove any water.
- Brush each one with olive oil on the outside.
- Stuff the bell peppers with the meat stuffing, or the veggies, and then place the top back on to keep the stuffing inside.
- Pre-heat the oven to 350° F. **
- Place bell peppers in a glass Pyrex pan and cover with foil.
- Cook in the oven for 1 hour.
- Remove the foil and leave in the oven for another 20 minutes before removing it the pan.
- Serve and enjoy!
- * I used 18 bell peppers in total; I tried to be equal between all of the colors.
- ** 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.