Stuffed Bell Peppers

Stuffed Bell Peppers Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4–6

Ingredients

• 6 large bell peppers (any color)

• 1 lb (450 g) ground beef or turkey

• 1 cup cooked rice (white or brown)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14.5 Oz) diced tomatoes

• 1 cup tomato sauce (plus extra for topping)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried oregano

• ½ teaspoon paprika

• 1 cup shredded mozzarella or cheddar cheese

• 2 tablespoon olive oil

• Fresh parsley, chopped (for garnish)

Directions

1. Preheat oven: Set oven to 375°F (190°C).

2. Prepare the peppers: Slice off the tops and remove seeds and membranes. Drizzle the insides lightly with olive oil and place in a baking dish.

3. Parbake: Bake the empty peppers for 10 minutes to soften slightly. Remove and set aside.

4. Cook the filling: In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook for 2–3 minutes until fragrant. Add ground beef and cook until browned. Drain excess fat.

5. Add flavor: Stir in diced tomatoes, tomato sauce, cooked rice, salt, pepper, oregano, and paprika. Simmer for 5–7 minutes to blend flavors.

6. Stuff the peppers: Spoon the filling into each bell pepper, pressing down gently to pack. Top each with a little extra tomato sauce and shredded cheese.

7. Bake: Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.

8. Serve: Garnish with chopped parsley and serve warm with a side salad or crusty bread.
   

✨ Pro Tip: You can swap rice for quinoa or cauliflower rice for a lighter, low-carb version — or go vegetarian with black beans and corn instead of meat!