Do you ever find yourself craving a cozy and comforting dish that just hits the spot? Well, today, we have something truly special for you! Renowned author Jake Cohen is sharing two delightful recipes from his new cookbook that are sure to become instant favorites. Both recipes are bursting with delicious flavors and are perfect for those cozy nights in or gatherings with loved ones. So, without further ado, let’s dive into our first recipe from the cookbook, titled “Savory Stuffed Bell Peppers.”
***Savory Stuffed Bell Peppers***
**Ingredients:**
– 6 large bell peppers (any color you prefer)
– 1 pound ground beef (or you can use ground turkey or plant-based meat substitute)
– 1 cup cooked quinoa
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can diced tomatoes, drained
– 1 teaspoon dried oregano
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup shredded cheese (cheddar, mozzarella, or your favorite melting cheese)
**Instructions:**
1. Preheat your oven to 375°F (190°C) and prepare a baking dish by greasing it lightly with olive oil or cooking spray.
2. Rinse the bell peppers, cut off the tops, and remove the seeds and membranes from the insides. Set them aside.
3. In a large skillet over medium heat, cook the ground beef until it’s no longer pink. If you’re using plant-based meat, follow the package instructions for cooking.
4. Add the diced onion and minced garlic to the skillet with the cooked beef. Sauté until the onions are translucent and fragrant.
5. Stir in the cooked quinoa, drained diced tomatoes, dried oregano, smoked paprika, salt, and pepper. Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld together.
6. Fill each bell pepper with the savory meat and quinoa mixture, pressing down gently to pack it in.
7. Place the stuffed bell peppers in the prepared baking dish and cover it with aluminum foil.
8. Bake in the preheated oven for 25-30 minutes, until the peppers are tender but still hold their shape.
9. Remove the foil, sprinkle the shredded cheese on top of each pepper, and return them to the oven for an additional 5-7 minutes, or until the cheese is bubbly and golden.
10. Once done, let the stuffed bell peppers rest for a few minutes before serving. Enjoy these hearty and flavorful stuffed peppers with your favorite side salad or crusty bread.
**Jake Cohen’s Tip:** Feel free to get creative with the fillings! You can add chopped veggies, beans, or your favorite herbs to personalize these stuffed bell peppers to your taste.
With this delicious and wholesome recipe, you’ll have a satisfying meal that everyone will love. Stay tuned for the next recipe from Jake Cohen’s cookbook, coming up next!
