Sweet and Spicy Stuffed Peppers: A Perfect Fusion of Flavors

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to make them stand upright.

Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened and fragrant, about 3-4 minutes.

Add the ground meat (or black beans for a vegetarian version) to the skillet and cook until browned. If using meat, break it up into small pieces as it cooks. If using beans, simply warm them through.

Stir in the diced tomatoes, barbecue sauce (or sweet chili sauce), soy sauce, chili flakes, honey (or brown sugar), cumin, paprika, salt, and black pepper. Mix well and cook for another 3-5 minutes, allowing the flavors to meld together.

Add Rice:
Once the meat mixture is fully cooked, stir in the cooked rice (or quinoa). Make sure everything is well combined and heated through.

Stuff the Peppers:
Carefully stuff each bell pepper with the meat and rice mixture, pressing down lightly to make sure the filling is packed in.

Bake the Peppers:
Place the stuffed peppers in a baking dish, standing upright. If desired, top each pepper with a sprinkle of shredded cheese. Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.

Finish and Serve:
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly (if using cheese). Garnish with fresh cilantro or parsley for added flavor and color. Serve hot.

Serving and Storage Tips