Stuffed bell peppers are a complete meal tucked inside a tender pepper shell. Filled with a savory mix of meat, rice, tomato, and spices, then baked until soft and bubbling, this dish is both comforting and satisfying. It’s easy to customize and perfect for weeknight dinners. This recipe serves 4.
Ingredients
For the Peppers:
4 large bell peppers (any color)
1 tablespoon olive oil
Salt and pepper to taste
For the Filling:
250g ground beef or chicken
1 small onion, finely chopped
2 garlic cloves, minced
1 cup cooked rice
1 cup canned diced tomatoes (with juices)
1 tablespoon tomato paste
1 teaspoon dried oregano
½ teaspoon paprika
Salt and pepper to taste
½ cup shredded cheese (cheddar or mozzarella)
For Topping (Optional):
More shredded cheese
Fresh parsley or basil, chopped
Instructions
1. Prepare the Bell Peppers
Slice off the tops of the bell peppers and remove seeds and membranes. Lightly season the inside with salt. If you want them softer, boil the peppers in salted water for 3–4 minutes, then drain.
2. Cook the Filling
Heat olive oil in a pan. Sauté onion and garlic for 2–3 minutes until soft. Add the ground meat and cook until browned. Stir in cooked rice, diced tomatoes, tomato paste, oregano, paprika, salt, and pepper. Let simmer for 5 minutes. Stir in half the cheese.
3. Stuff the Peppers
Preheat the oven to 180°C (350°F). Place peppers upright in a baking dish. Spoon the filling into each pepper, pressing down lightly to pack. Top with more cheese if desired.
4. Bake
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until the cheese on top is melted and lightly golden.
5. Serve
Garnish with chopped herbs and serve warm. These go well with a green salad or a side of crusty bread.
Tips for Variations
Use quinoa instead of rice for a healthier twist
Make it vegetarian by skipping the meat and adding black beans or lentils
Add chopped olives, corn, or jalapeños for extra flavor
Stuffed bell peppers are filling, simple, and easy to make ahead.
