Here’s a classic and easy recipe for Stuffed Bell Peppers—healthy, filling, and very versatile.
Ingredients (Serves 4)
- 4 large bell peppers (any color)
- 1 cup cooked rice (white, brown, or even quinoa)
- 1 tbsp olive oil
- 1 onion, chopped
- 2–3 garlic cloves, minced
- 1 medium tomato, chopped (or ½ cup canned diced tomatoes)
- ½ lb (225g) ground meat (beef, turkey, or chicken) or cooked beans for a vegetarian version
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika or Italian seasoning
- ½ cup shredded cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
1. Prepare the bell peppers
- Cut the tops off the peppers and remove seeds and membranes.
- Blanch peppers in boiling water for 2–3 minutes (optional, makes them softer) or leave raw.
2. Make the filling
- Heat olive oil in a pan over medium heat.
- Sauté onions and garlic until soft.
- Add ground meat (or beans) and cook until browned or heated through.
- Stir in tomatoes, cooked rice, salt, pepper, and seasoning. Cook 2–3 minutes.
3. Stuff the peppers
- Spoon the filling into each bell pepper.
- Top with shredded cheese if using.
4. Bake
- Preheat oven to 180°C (350°F).
- Place stuffed peppers upright in a baking dish. Add a little water or tomato sauce to the bottom of the dish to keep them moist.
- Cover with foil and bake for 25–30 minutes.
- Remove foil and bake another 10 minutes until cheese is melted and peppers are tender.
5. Serve
- Garnish with fresh parsley if desired.
- Serve with a side salad, bread, or as-is.
✅ Tips:
- You can add corn, zucchini, or mushrooms to the filling for extra veggies.
- Use cooked quinoa or couscous instead of rice for a different twist.
- For a spicier version, add chili flakes or hot sauce to the filling.
If you want, I can also give you a 5-ingredient quick version that takes under 30 minutes to make.
Do you want me to do that?