Description
Colorful bell peppers filled with a savory mixture of ground beef, aromatic spices, and rice, then baked to perfection. This classic dish is hearty, flavorful, and perfect for any occasion.
Ingredients
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4–6 bell peppers (any color: green, yellow, red, orange)
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1 tablespoon olive oil
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1 lb ground beef (450g) – can substitute with ground turkey, chicken, pork, sausage, tofu, or other similar options
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1 medium onion, chopped
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1 jalapeño pepper, chopped (optional, for spice)
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5 cloves garlic, chopped
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14.5 ounces fire-roasted tomatoes (canned) – or use diced tomatoes or tomato sauce
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1 cup shredded cheese (cheddar, mozzarella, or a blend – pepperjack is a personal favorite)
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1 tablespoon paprika
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1 teaspoon dried oregano
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1 teaspoon dried basil
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Salt and pepper to taste
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1 cup cooked rice (white, brown, or wild rice)
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For garnish: Fresh chopped parsley, red pepper flakes
Instructions
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Preheat your oven to 375°F (190°C).
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Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil and place them upright in a baking dish.
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In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
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Add chopped onion, jalapeño, and garlic to the skillet. Sauté until softened.
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Stir in fire-roasted tomatoes, paprika, oregano, basil, salt, and pepper. Cook for a few minutes until well combined.
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Remove from heat and mix in the cooked rice and half of the shredded cheese.
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Stuff each bell pepper with the mixture, pressing down gently.
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Top each stuffed pepper with the remaining shredded cheese.
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Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
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Garnish with fresh chopped parsley and red pepper flakes before serving.
Notes
Feel free to customize the filling with your favorite ingredients, such as adding beans, corn, or different spices.
For a vegetarian version, substitute the ground beef with a plant-based protein like lentils or quinoa.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean