Effortless Stuffed Bell Peppers (Print Version)
# Ingredients:
→ To Prepare Peppers and Filling
01 -
4 big bell peppers (choose from red, green, yellow, or orange)
02 -
450 g (1 lb) ground meat (beef, turkey, or chicken)
03 -
1 cup of cooked grains (try rice, brown rice, or even quinoa)
04 -
1 small onion, finely chopped
05 -
2 minced garlic cloves
06 -
1 can of diced tomatoes (14 oz)
07 -
A cup of grated cheese (cheddar, mozzarella, or a type you love)
08 -
2 tablespoons of tomato paste
09 -
1 teaspoon of paprika powder
10 -
1 teaspoon of Italian herb mix
11 -
A pinch of salt and pepper to tweak the taste
12 -
A tablespoon of olive oil
13 -
Chopped parsley for topping (optional)
# Instructions:
01 -
Set your oven to 375°F (190°C) so it’s warming while you handle the prep. This ensures it’ll be ready to bake by the time you’re done.
02 -
Cut off the tops of your peppers like little lids, then remove all the seeds and the inside bits to make space for the filling. Position them standing upright in a baking dish.
03 -
Drizzle olive oil in a large pan and heat it up. Stir in the chopped onion and garlic, letting them cook for a couple of minutes until soft. Add your ground meat, breaking it into smaller chunks as it cooks through. Once browned, toss in the diced tomatoes, tomato paste, paprika, Italian seasoning, and sprinkle in some salt and pepper. Stir it all up and let it simmer for 5 minutes to combine the flavors. Mix in the cooked rice and half the shredded cheese.
04 -
Spoon in the filling you prepared, packing it into each hollow pepper. Press it down gently so it fits snugly—it’s okay if it looks a little full. Sprinkle the remaining cheese across the tops of all the peppers.
05 -
Wrap the baking dish with foil, leaving enough space for steam to form inside. Bake for 25 minutes, then take the foil off and let them bake for 10 more minutes to get that cheesy topping nice and bubbly.
06 -
Once out of the oven, top with parsley for a fresh look (if you want). These peppers are best enjoyed warm, with that mix of cheesy, savory filling and tender veggies in each bite.
# Notes:
01 -
Packed with veggies, grains, and protein, these bell peppers make a simple all-in-one meal.
02 -
Use whichever bell pepper colors you like—they all work perfectly.
03 -
Keep leftovers in the fridge for up to 3 days, and heat them up when needed.