Here’s a classic stuffed bell peppers recipe—colorful, hearty, and customizable.
🫑 Stuffed Bell Peppers
🧂 Ingredients (Serves 4)
- 4 large bell peppers (any color)
- 400g ground beef, chicken, or turkey
- 1 cup cooked rice or quinoa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes (or tomato sauce)
- 1 tsp paprika
- ½ tsp dried oregano or Italian seasoning
- Salt and pepper to taste
- ½–1 cup shredded cheese (cheddar, mozzarella, or your choice)
- Optional: chopped parsley for garnish
🔪 Instructions
1. Prepare the peppers
- Cut the tops off the bell peppers and remove seeds and membranes.
- Blanch in boiling water 2–3 minutes to soften slightly, then drain.
2. Make the filling
- In a skillet, sauté onion and garlic until fragrant.
- Add ground meat, salt, pepper, paprika, and oregano. Cook until browned.
- Stir in cooked rice and diced tomatoes. Simmer 3–5 minutes until combined.
3. Stuff the peppers
- Spoon the filling into each bell pepper, pressing gently to pack.
- Top with shredded cheese.
4. Bake
- Preheat oven to 180°C (350°F).
- Place peppers in a baking dish with ¼ cup water at the bottom.
- Cover with foil and bake 25–30 minutes.
- Remove foil and bake another 10 minutes until cheese is melted and slightly golden.
5. Serve
- Garnish with fresh parsley and serve hot.
🌟 Tips
- Vegetarian option: Use lentils, beans, or tofu instead of meat.
- Extra flavor: Add chopped mushrooms, corn, or olives to the filling.
- Make ahead: Prepare peppers and filling, then refrigerate before baking.
If you want, I can give a spicy South Asian-style stuffed bell pepper recipe with aromatic spices, ground meat, and a yogurt drizzle—it’s vibrant and flavorful.
