Here’s a simple and tasty guide for making stuffed bell peppers:
Ingredients (Serves 4)
- 4 large bell peppers (any color)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 lb (450 g) ground beef, turkey, or plant-based alternative
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 2 tbsp tomato paste or sauce
- 1 tsp paprika
- 1 tsp dried oregano or Italian seasoning
- Salt and pepper, to taste
- Olive oil
Instructions
- Prep the peppers
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Blanch in boiling water for 3–4 minutes (optional, makes them softer).
- Cook the filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until fragrant and translucent.
- Add ground meat and cook until browned.
- Stir in diced tomatoes, tomato paste, cooked rice, and spices.
- Simmer 5–7 minutes until mixture thickens slightly. Taste and adjust seasoning.
- Stuff the peppers
- Spoon the filling into each pepper, packing gently.
- Top with shredded cheese.
- Bake
- Preheat oven to 375°F (190°C).
- Place peppers upright in a baking dish. Add a splash of water to the bottom to keep them moist.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 10 minutes until cheese is bubbly and golden.
- Serve
- Let cool 5 minutes before serving. Garnish with fresh parsley if desired.
💡 Tips:
- You can mix in vegetables like corn, zucchini, or mushrooms into the filling.
- Use quinoa or cauliflower rice for a low-carb option.
- Leftovers taste great the next day and can be reheated in the oven or microwave.
If you want, I can also give a vegetarian version that’s just as flavorful and hearty. Do you want me to do that?
