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Stuffed Peppers

Roasted bell peppers are filled with a savory mixture of ground meat, cooked rice, onions, and garlic, then baked until tender and caramelized. The dish features a harmonious blend of smoky, sweet, and savory flavors with a comforting, hearty texture. The peppers emerge slightly charred on the edges, bursting with flavor and colorful appeal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably red, yellow, or orange
  • 1 lb ground meat ground meat beef, turkey, or chicken
  • 1 cup cooked cooked rice jasmine or basmati preferred
  • 1 medium onion finely chopped
  • 2 cloves garlic garlic minced
  • 1 teaspoon smoked paprika smoked paprika
  • to taste salt and pepper
  • 1/2 cup shredded cheese optional, such as cheddar or mozzarella
  • Fresh chopped parsley or cilantro for garnish

Equipment

  • Baking dish
  • Sharp knife
  • Skillet
  • Mixing bowl
  • Spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve the stuffed peppers warm, enjoying the smoky aroma and the tender, caramelized edges. Slice and plate for a satisfying, colorful meal.

Notes

For a vegetarian version, substitute the ground meat with lentils or crumbled tofu. Feel free to experiment with different herbs and cheeses to customize the flavor.