Classic Stuffed Bell Peppers 

Ingredients (4 servings)

Bell Peppers

• 4 large bell peppers (red, yellow, or mixed)

• 1 tbsp olive oil

• Salt & pepper

Filling

• 350 g ground beef (or ground turkey/pork)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup cooked rice

• 1 cup canned diced tomatoes (or fresh diced tomatoes)

• 2 tbsp tomato paste

• 1 tsp paprika

• 1 tsp dried oregano

• 1 tsp Italian seasoning (optional)

• Salt & pepper to taste

• 1 tbsp olive oil

Topping

• 1–1.5 cups shredded mozzarella or cheddar

• Fresh parsley for garnish

Instructions

1. Prepare the Bell Peppers

1. Preheat oven to 190°C (375°F).

2. Slice the tops off the bell peppers and remove seeds + membranes.

3. Rub the inside lightly with olive oil, season with a pinch of salt.

4. Place peppers upright in a baking dish.

5. Bake for 10 minutes to soften slightly (optional but gives better texture).

2. Make the Filling

1. Heat olive oil in a pan over medium heat.

2. Add diced onion and garlic; sauté until softened and fragrant.

3. Add ground beef, cook until browned, breaking it apart with a spoon.

4. Add diced tomatoes, tomato paste, cooked rice, paprika, oregano, Italian seasoning, salt, and pepper.

5. Mix well and simmer for 5–7 minutes until the mixture thickens slightly.

6. Taste and adjust seasoning.

3. Stuff the Peppers

1. Spoon the beef–rice mixture generously into each pepper.

2. Press down lightly to fill evenly.

3. Add a spoonful of extra diced tomatoes or sauce on top if you want juicier peppers.

4. Add Cheese & Bake

1. Sprinkle mozzarella or cheddar on top of each pepper.

2. Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.

3. For a golden top, broil for the last 2–3 minutes.

5. Serve

• Garnish with fresh parsley.

• Serve hot as a full meal or with salad/garlic bread.

Optional Variations

• Add corn or black beans to the filling.

• Swap rice for quinoa or cauliflower rice.

• Use spicy pepper jack cheese for extra heat.