Cumin-Beef Stuffed Peppers with Charred Tomatoes
Ingredients
- 1 poundground beef
- 4 wholebell peppers
- 1 wholeyellow onion
- 3 clovesgarlic
- 1 can (14.5 oz)canned crushed tomatoes
- ½ cupbeef broth
- 1 teaspooncumin
- ½ teaspoonpaprika
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Preheat your oven to 375°F.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, about 5 to 7 minutes. Drain excess fat if needed.
- 03
Stir in the minced garlic, diced onion, cumin, and paprika. Cook for 2 minutes until fragrant.
- 04
Add the crushed tomatoes and beef broth. Season with 1/2 teaspoon salt and a pinch of black pepper. Simmer for 5 minutes to let flavors meld.
- 05
While the beef simmers, halve the bell peppers lengthwise and remove the seeds and stems. Arrange them cut-side up in a 9-by-13-inch baking dish.
- 06
Spoon the beef and tomato mixture evenly into each pepper half.
- 07
Cover the baking dish loosely with foil and bake for 25 to 30 minutes, until the peppers are tender and the filling is bubbling. Remove foil for the last 5 minutes to let the tops char slightly.
- 08
Let rest for 3 minutes before serving.
Spice Tips
For warmth, add 1/4 teaspoon cayenne pepper to the beef mixture. A pinch of smoked paprika deepens the flavor. Fresh cilantro or parsley scattered on top just before serving adds brightness.
Leftovers keep well in the fridge for up to 3 days and reheat gently in a 325°F oven. For a vegetarian version, swap the ground beef for 1 cup cooked lentils or crumbled firm tofu.