Classic Stuffed Bell Peppers (Print Version)
# Ingredients:
→ For the Peppers and Filling
01 -
4 large bell peppers (red, yellow, green, or orange)
02 -
1 lb (450 g) ground beef (or turkey/chicken)
03 -
1 cup cooked rice (white, brown, or quinoa)
04 -
1 small onion, diced
05 -
2 cloves garlic, minced
06 -
1 can (14 oz) diced tomatoes
07 -
1 cup shredded cheese (cheddar, mozzarella, or your favorite)
08 -
2 tbsp tomato paste
09 -
1 tsp Italian seasoning
10 -
1 tsp paprika
11 -
Salt and pepper to taste
12 -
1 tbsp olive oil
13 -
Fresh parsley (optional, for garnish)
# Instructions:
01 -
Start by preheating your oven to 375°F (190°C). This gives you plenty of time to prepare everything while the oven reaches the perfect temperature for baking your stuffed peppers.
02 -
Grab your colorful bell peppers and slice off the tops, almost like you're making little pepper jack-o-lanterns! Use a spoon to scoop out the seeds and membranes from inside each pepper, creating a hollow vessel for your delicious filling. Arrange these pepper cups in a baking dish, standing them upright so they're ready to be stuffed.
03 -
Heat a splash of olive oil in a large skillet over medium heat. Toss in your diced onion and minced garlic, letting them dance around until they become fragrant and slightly translucent, about 2-3 minutes. Add the ground beef to the pan, breaking it up with a wooden spoon as it browns. Once the meat is cooked through, stir in those juicy diced tomatoes, rich tomato paste, and a medley of seasonings - Italian herbs, paprika, salt, and pepper. Let this mixture simmer for about 5 minutes, allowing all those flavors to meld together beautifully. Finally, add your cooked rice and half of the shredded cheese, stirring everything together to create a hearty filling.
04 -
Now comes the fun part! Take your meaty mixture and generously spoon it into each bell pepper, pressing down slightly as you go to ensure they're packed full of goodness. Once they're filled to the brim, sprinkle the remaining cheese over the top of each pepper, creating a blanket that will melt into gooey perfection in the oven.
05 -
Cover your baking dish with aluminum foil, creating a tent that will help steam the peppers as they cook. Place the dish in your preheated oven and let it bake for 25 minutes. Then, remove the foil to expose those cheese-topped beauties and continue baking for an additional 10 minutes. This final uncovered bake allows the cheese to get all melty, bubbly, and slightly golden - absolute perfection!
06 -
Remove your stuffed peppers from the oven, marvel at your creation for a moment, then sprinkle some freshly chopped parsley over the top for a pop of color and freshness. Serve these gorgeous stuffed peppers while they're still hot, letting everyone enjoy the contrast between the tender pepper, savory filling, and melted cheese in every delicious bite!
# Notes:
01 -
These stuffed bell peppers are a complete meal in one colorful package, combining protein, veggies, and grains.
02 -
Feel free to use any color bell peppers you prefer or a mixture for a vibrant presentation.
03 -
Leftovers reheat beautifully and can be stored in the refrigerator for up to 3 days.