Here’s a classic Stuffed Bell Peppers recipe—colorful, hearty, and easy to customize:
Ingredients (Serves 4)
- 4 large bell peppers (any color)
- 1 cup cooked rice, quinoa, or couscous
- 250 g (½ lb) ground beef, turkey, chicken, or plant-based alternative
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- ½ cup shredded cheese (cheddar, mozzarella, or vegan cheese)
- 1 tsp Italian seasoning
- ½ tsp smoked paprika (optional)
- Salt and black pepper to taste
- 1–2 tbsp olive oil
- Fresh parsley or basil for garnish
Instructions
- Preheat the oven:
Preheat to 190°C (375°F). - Prepare the peppers:
Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside with olive oil. Optional: blanch in boiling water 2–3 minutes to soften slightly. - Cook the filling:
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add ground meat and cook until browned. Stir in diced tomatoes, cooked rice, Italian seasoning, smoked paprika, salt, and pepper. Cook 3–4 minutes to combine flavors. - Stuff the peppers:
Spoon the filling into each bell pepper, pressing gently. Top each with shredded cheese. - Bake:
Place stuffed peppers in a baking dish. Add ¼ cup water or broth to the dish to keep peppers moist. Cover with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until cheese is melted and lightly golden. - Serve:
Garnish with fresh parsley or basil. Serve hot with a side salad or crusty bread.
💡 Tips:
- Add cooked beans, corn, or chopped mushrooms to the filling for extra texture and nutrition.
- For a lighter version, skip the cheese or use a vegan alternative.
- Leftovers reheat well in the oven or microwave.
If you want, I can also give a Mexican-style stuffed bell pepper with black beans, corn, and taco-seasoned beef or plant-based protein—full of bold flavors and a little spice.
Do you want me to share that version?
