Description
These flavorful bell peppers are stuffed with a tasty mix of rice, ground meat, and seasonings, then baked to perfection. A hearty, wholesome meal that’s easy to prepare!
Ingredients
Units
Scale
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 pound (225g) ground beef or ground turkey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 cup (200g) cooked rice (white or brown)
- 1 can (14oz/400g) diced tomatoes, drained
- 1/2 cup (120ml) tomato sauce (plus extra for topping)
- 1/2 cup (50g) shredded mozzarella or cheddar cheese (optional)
- 2 tablespoons fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare the peppers: Slice the tops off the bell peppers and remove the seeds. Place them upright in the baking dish.
- Cook the filling: Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft, about 3 minutes. Add ground beef, breaking it apart, and cook until browned. Season with salt, pepper, paprika, and oregano.
- Mix with rice: Stir in the cooked rice, diced tomatoes, and tomato sauce. Simmer for 3 minutes.
- Stuff the peppers: Spoon the mixture into the hollowed-out bell peppers. Top each with a spoonful of tomato sauce and shredded cheese (if using).
- Bake: Cover with foil and bake for 25–30 minutes. Uncover and bake for another 10 minutes until the peppers are tender and the cheese is melted.
- Serve: Garnish with fresh parsley or basil and enjoy warm!
Notes
- Use quinoa or cauliflower rice for a low-carb version.
- Swap ground beef for beans to make it vegetarian.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.