Stuffed bell peppers

Classic Stuffed Bell Peppers

Servings: 4–6

Prep Time: 20 minutes

Cook Time: 45–50 minutes

Total Time: About 1 hour 10 minutes

Ingredients

For the Peppers:

• 6 medium bell peppers (any color), tops cut off and seeds removed

• 1 tablespoon olive oil

• Salt and pepper, to taste

For the Filling:

• 1 tablespoon olive oil

• 1 medium onion, finely diced

• 2 cloves garlic, minced

• 500 g (1 lb) ground beef (or ground turkey, chicken, or sausage)

• 1 cup cooked rice (white, brown, or a grain of your choice)

• 1 cup tomato sauce (or crushed tomatoes)

• 1 tablespoon tomato paste

• 1 teaspoon Italian seasoning

• 1/2 teaspoon paprika (optional)

• Salt and pepper, to taste

• 1/2 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)

Topping:

• Additional 1/2 cup shredded cheese (for topping after baking)

Instructions

1. Preheat the Oven:

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

2. Prepare the Bell Peppers:

1. Cut off the tops of the bell peppers and remove seeds and membranes.

2. Lightly rub the outsides with olive oil and sprinkle inside with a pinch of salt.

3. Place the peppers upright in the baking dish. If they don’t stand well, trim the bottoms slightly (without cutting a hole).

3. Make the Filling:

1. In a large skillet, heat 1 tablespoon olive oil over medium heat.

2. Sauté diced onion for 3–4 minutes until softened. Add garlic and cook 30 seconds more.

3. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.

4. Stir in cooked rice, tomato sauce, tomato paste, Italian seasoning, paprika (if using), salt, and pepper. Simmer for 5–7 minutes.

5. Remove from heat and stir in 1/2 cup shredded cheese. Adjust seasoning to taste.

4. Fill the Peppers:

1. Spoon the beef and rice mixture into each prepared bell pepper, packing it down gently.

2. Cover the dish tightly with foil.

5. Bake:

Bake covered for 30 minutes.
Remove the foil, top each pepper with the remaining shredded cheese, and return to the oven for an additional 10–15 minutes, or until the cheese is melted and bubbly and the peppers are tender.

6. Serve:

Let the stuffed peppers rest for 5 minutes before serving. Serve warm, optionally garnished with fresh parsley or basil.

Serving Suggestions:

• Serve with a green salad, crusty bread, or mashed potatoes.

• Drizzle with sour cream or marinara sauce if desired.

Storage:

• Refrigerate in an airtight container for up to 4 days.

• Freeze (before or after baking) for up to 2 months. Thaw overnight and reheat at 180°C (350°F) until warmed through.

Let me know if you’d like a vegetarian version, a quinoa substitution, or an Italian-style variation with marinara and herbs.