Ingredients
For the Peppers:
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4 large bell peppers, any color, tops cut off and seeds removed
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1 tbsp olive oil
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Salt and pepper, to taste
For the Filling:
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1 lb (450g) ground beef or turkey
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1/2 cup cooked white rice (or quinoa, brown rice)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 can (14 oz) diced tomatoes, drained
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1/2 cup tomato sauce (plus more for topping)
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1 tsp Italian seasoning
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1/2 tsp smoked paprika
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
Optional Toppings:
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Fresh parsley
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Extra cheese
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Crushed red pepper flakes
Instructions
Step 1: Prep the Bell Peppers
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Preheat the oven to 375°F (190°C).
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Brush the bell peppers with olive oil, sprinkle with a little salt, and place them cut-side up in a baking dish.
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Roast for 10 minutes to soften slightly while you prepare the filling.
Step 2: Cook the Filling
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In a skillet over medium heat, sauté onions until translucent, about 3-4 minutes.
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Add garlic and cook for another 30 seconds.
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Add ground meat, breaking it apart with a spoon. Cook until browned and no longer pink.
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Stir in the cooked rice, drained tomatoes, 1/2 cup tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.
Step 3: Stuff and Bake
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Fill each bell pepper with the meat mixture.
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Top with a spoonful of tomato sauce and sprinkle with cheese.
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Cover the baking dish with foil and bake for 30 minutes.
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Remove foil and bake another 10 minutes until cheese is golden and bubbly.