If you haven’t tried Stuffed Bell Peppers you are missing out #recipe #cooking #food

6 – 8 Bell Peppers (the meat filing will make up to 8 bell peppers)
1 1/2 cups COOKED Jasmine rice (or may use long grain white rice)
1 lb ground beef
1/2 white onion
2 celery stalks
4 garlic cloves
4 bell pepper TOPS (as shown at 1:20)
14oz can diced tomatoes (with juices)
1 Cup canned tomato sauce
2 Tbsp Chili Powder
3 tsp ground cumin
3/4 tsp garlic powder
1/2 tsp paprika
1/2 tsp ground black pepper
1/4 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp salt (OR please salt to YOUR own taste! For reference I used table salt)
Mozzarella cheese or preferred cheese (for topping)

Today I’m going to show you how to make stuffed bell peppers. First, I’m going to start by rinsing one cup of dry rice. I cook this on my stove on a medium low heat. Let’s prep our bell peppers. Remove the tops, the inner core. Take those tops. Dice the remaining to small dices. Cook the bell peppers for just 5 minutes. Now, let’s make our meat mixture. I’m going to cook this on high heat. Use a spatula. Chop it up. Strain off the fat. I’ll add my bell peppers, my onions, and the seasoning. This is chili powder, cumin, salt, pepper, cayenne pepper, coriander, paprika, and garlic powder. I added the garlic and I cooked that for an additional minute. Now, I’ve just added the diced along with their juices. And then I’ve added some tomato sauce. I’ve just added in the rice. So, now take your bell peppers, fill them with the meat filling, add some cheese on top. Make sure that your oven is preheated to 375. This is what my bell peppers look like. I just bake them for about 40