Stuffed bell peppers are a timeless comfort food that combines tender, roasted peppers with a savory filling of seasoned ground beef, fluffy rice, aromatic herbs, and melty cheese. This dish is as satisfying as it is visually appealing—each pepper becomes a colorful edible bowl brimming with flavor. Whether you’re preparing a cozy family dinner or a make-ahead meal for the week, these stuffed peppers deliver on taste, texture, and nutrition. Plus, they’re endlessly customizable to suit your mood or pantry.
Ingredients:
For the Peppers:
- 6 large bell peppers (any color, tops sliced off and seeds removed)
- 1½ tablespoons olive oil
- Salt and pepper, to taste
For the Filling:
- 1½ pounds ground beef (or a mix of beef and lamb for richness)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1½ cups cooked long-grain white rice (or brown rice for a healthier twist)
- 1 can (15 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 tablespoons chopped fresh parsley (plus more for garnish)
Optional Toppings:
- Extra cheese for melting on top
- Sour cream or Greek yogurt
- Chili flakes for heat
Instructions:
Step 1: Prepare the Bell Peppers
Preheat your oven to 375°F (190°C). Lightly brush the outside and inside of each bell pepper with olive oil and sprinkle with a pinch of salt. Place them cut-side up in a baking dish. Cover with foil and bake for 20 minutes to soften slightly. This step ensures the peppers are tender but still hold their shape when filled.
Step 2: Cook the Filling
While the peppers are baking, heat a large skillet over medium heat. Add a drizzle of olive oil and sauté the chopped onion until translucent, about 4–5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat. Stir in the tomato paste, diced tomatoes, oregano, basil, paprika, salt, and pepper. Let the mixture simmer for 5–7 minutes to allow the flavors to meld.
Stir in the cooked rice and chopped parsley. Taste and adjust seasoning as needed. Finally, fold in ½ cup of the shredded cheese to bind the filling and add creaminess.
Step 3: Stuff the Peppers
Remove the pre-baked peppers from the oven. Carefully spoon the beef and rice mixture into each pepper, packing it in gently. Top each with a generous sprinkle of the remaining cheese.
Step 4: Bake to Perfection
Cover the dish with foil and bake for 20 minutes. Then uncover and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly and the peppers are fork-tender.
Step 5: Garnish and Serve
Sprinkle with fresh parsley and serve hot. Add a dollop of sour cream or a dash of chili flakes if you like a little zing.
Tips & Variations:
- Vegetarian version: Swap the beef for lentils, black beans, or a mix of mushrooms and quinoa.
- Flavor boost: Add a splash of Worcestershire sauce or a pinch of cumin to the filling.
- Make-ahead magic: Assemble the peppers a day in advance and bake when ready to serve.
- Presentation tip: Use a mix of red, yellow, and orange peppers for a vibrant, festive look.
Why You’ll Love It:
This dish is a full meal in one—protein, grains, and veggies all wrapped in a colorful package. The roasted peppers become sweet and tender, the filling is rich and savory, and the melted cheese ties it all together. It’s comfort food with a wholesome twist, and it’s just as good reheated the next day.
Let me know if you’d like a Mediterranean or spicy Tex-Mex version next!