Stuffed Bell Peppers

Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the bell peppers upright.

Slice the tops off the bell peppers and carefully remove the seeds and inner membranes using a spoon or paring knife. Season the inside of each pepper generously with salt and pepper.

Prepare your desired filling by combining cooked grains, legumes, meat, or cheese in a bowl, seasoning the mixture with salt and pepper to taste.

Spoon the filling firmly into each hollowed bell pepper, packing it in until the pepper is full and slightly mounded at the top.

Place the stuffed peppers upright in the prepared baking dish. If desired, replace the sliced tops onto each pepper as a lid.

Pour a thin layer of water or tomato sauce into the bottom of the baking dish to help steam the peppers and prevent them from drying out during baking.

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the peppers are tender and the filling is heated through.

Remove the stuffed peppers from the oven and allow them to rest for 5 minutes before serving. Adjust seasoning with additional salt and pepper if needed.