Ah, Stuffed Bell Peppers — a hearty, colorful dish that’s as versatile as it is delicious. Here’s a detailed recipe that works for a classic version with rice and ground meat, plus tips for variations.
Ingredients (Serves 4)
- 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 400 g (about 1 lb) ground beef, turkey, or chicken
- 1 cup cooked rice (white, brown, or quinoa)
- 1 can (400 g / 14 oz) diced tomatoes, drained
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
Instructions
1. Prepare the Peppers
- Preheat oven to 180°C (350°F).
- Cut off the tops of the bell peppers and remove seeds and membranes.
- If needed, slice a tiny bit off the bottom so they stand upright, but don’t create holes.
- Optional: blanch peppers in boiling water for 3–4 minutes to soften slightly, then drain.
2. Make the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until soft and fragrant.
- Add the ground meat and cook until browned.
- Stir in cooked rice, diced tomatoes, paprika, oregano, salt, and pepper. Cook 2–3 more minutes until well combined.
3. Stuff the Peppers
- Spoon the filling into each bell pepper, packing slightly.
- Place peppers upright in a baking dish.
- Sprinkle shredded cheese on top of each pepper.
4. Bake
- Cover the dish with foil and bake for 25–30 minutes.
- Remove foil and bake another 10–15 minutes, until cheese is melted and lightly golden.
5. Serve
- Serve hot, optionally with a drizzle of tomato sauce or fresh herbs.
💡 Tips and Variations:
- Vegetarian: Replace meat with lentils, chickpeas, or extra veggies.
- Extra flavor: Mix fresh herbs like parsley, basil, or cilantro into the filling.
- Cheese lovers: Add a little cheese inside the filling too for gooey pockets.
- Meal prep: Stuffed peppers freeze well—freeze before baking, then bake from frozen adding extra 10–15 minutes.
If you want, I can give a quick 30-minute version with a skillet that doesn’t require pre-baking the peppers — faster for weeknight dinners.
Do you want me to give that version too?
