Stuffed peppers are a humble dish, often overshadowed by more glamorous fare. But their charm lies in the versatility and that first smoky aroma when they come out of the oven. It’s a dish that’s forgiving, adaptable, and surprisingly satisfying after a long day.
Why I Keep Coming Back to This Dish
The way the roasted peppers caramelize slightly on the edges, releasing a smoky sweetness. It’s forgiving and flexible—perfect for improvising with whatever’s in the fridge. Plus, filling them feels like a little cooking therapy, shaping each pepper with care. It’s honest, unpretentious comfort that never fails to satisfy my hunger and my mood.
Key Ingredients & How to Make Them Shine
- Bell peppers —: Sweet, slightly smoky when roasted, they’re the vessel for all that hearty filling.
- Ground meat —: Juicy and tender, adding richness. Swap with lentils or tofu for a vegetarian twist.
- Cooked rice —: Provides a neutral base that absorbs flavors; jasmine or basmati work well.
- Onions & garlic —: Build the flavor foundation, smell warm and inviting as they cook.
- Smoked paprika —: Adds a subtle smoky depth, offsetting the sweetness of the peppers.
- Cheese (optional) —: Melty and gooey, a final sprinkle makes it extra indulgent.
- Fresh herbs —: Brighten each bite with parsley or cilantro, adding fresh vibrance.
Tools & Equipment for Perfect Stuffed Peppers
- Baking dish —: To hold the peppers and catch any drips.
- Sharp knife —: To cut tops and core out peppers.
- Skillet —: To cook the filling ingredients.
- Mixing bowl —: To combine the filling ingredients.
- Spoon —: To stuff the peppers.
Step-by-step to Stuffed Pepper Perfection
Step 1: Preheat your oven to 190°C (375°F).
Step 2: Cut the tops off the peppers and scoop out the seeds. Set aside.
Step 3: In a skillet, heat some olive oil over medium heat. Add chopped onions and garlic, cook until translucent.
Step 4: Mix cooked rice, ground meat, and chopped veggies in a bowl. Season generously with salt, pepper, and a pinch of smoked paprika.
Step 5: Stuff the peppers with this filling, pack it in tight. Place them in a baking dish.
Step 6: Bake for about 35-40 minutes, until the peppers are tender and the filling is hot.
Step 7: Remove from oven and let rest for 5 minutes before serving.
Cooking Checkpoints & Tips to Nail It
- Peppers should be tender but still hold their shape. Use a fork to test.
- Filling should be hot and slightly browned on top, hinting at caramelization.
- Check for even baking—peppers should be slightly wrinkled at the edges.
Common Mistakes & How to Fix Them
- Peppers turn black and burn.? Add a splash of water or broth, then cover with foil if peppers are drying out.
- Filling is undercooked or dry.? Lower oven temperature slightly, check peppers sooner.
- Filling is too loose or crumbly.? Ensure filling is moist; add a little tomato sauce if needed.
- Peppers are mushy.? Use a sharp knife to avoid crushing peppers when cutting.
Stuffed Peppers
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Place the bell peppers on a cutting board and use a sharp knife to cut off the tops. Carefully scoop out the seeds and membranes, creating a hollow cavity inside each pepper.
- Heat a skillet over medium heat with a splash of olive oil. Add the chopped onion and cook, stirring often, until it becomes translucent and fragrant—about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Add the ground meat to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Season with salt, pepper, and smoked paprika for depth.
- Transfer the cooked meat mixture to a mixing bowl. Stir in the cooked rice and chopped herbs, combining everything well. Taste and adjust seasoning if needed. If using cheese, fold in half now for added richness.
- Use a spoon to stuff each hollowed-out pepper with the filling, pressing gently to pack it in tightly. Place the stuffed peppers upright in a baking dish, leaving space between them.
- Sprinkle the remaining cheese on top of each stuffed pepper if desired. Cover the dish loosely with foil and bake in the preheated oven for 35-40 minutes, until the peppers are tender and the filling is hot and bubbly.
- Once baked, remove the dish from the oven and let the peppers rest for 5 minutes. Garnish with freshly chopped parsley or cilantro for a burst of freshness.
- Serve the stuffed peppers warm, enjoying the smoky aroma and the tender, caramelized edges. Slice and plate for a satisfying, colorful meal.
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