Stuffed bell peppers is a dish from the 70s, in Sweden at least, but it is a dish that survived. This meal was actually just one of these dishes were we throw together some leftover, and soon to expire ingredients. It turned out so delicious it deserved to be published on the blog!
This is one of those dishes that can be prepared in advance so that the only thing left to do before eating is to bake them in the oven. I am not sure of the exact amount of rice since we used leftover rice, but around 100-200 ml uncooked rice is probably what’s needed to be able to fill up the bell peppers. I think the sweeter red or yellow bell peppers work best with this recipe and of course also even shaped so that can stand on it’s own is preferred 🙂
There are plenty ways to experiment and alter this recipe. E.g. replace the ground beef with some other meat or a veggie alternative. Here are some other ideas for additional stuffing:
- Chopped tomatoes or tomato sauce
- Black beans
- Orzo instead of rice
- Taco seasoning