A hearty and flavorful dish featuring sweet bell peppers stuffed with seasoned ground beef, gooey melted cheese, and tender rice, perfect for a satisfying family dinner or meal prep. This recipe is simple to make and customizable with your favorite toppings.
- 6 medium bell peppers (any color, tops cut off, seeds removed)
- 1 tbsp olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 500 g ground beef (lean)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp chili powder (optional)
- Salt and pepper (to taste)
- 1 cup cooked rice (white or brown)
- 1 cup canned diced tomatoes (drained)
- 1 cup shredded cheddar cheese (divided)
- 0.5 cup shredded mozzarella cheese
- 2 tbsp fresh parsley (chopped, for garnish)
- 1 Prepare the Bell Peppers
Preheat the oven to 190°C (375°F). Cut off the tops of the peppers and remove seeds and membranes. Lightly drizzle the insides with olive oil and place them upright in a baking dish.
- 2 Cook the Filling
- Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until fragrant, about 3 minutes. Add ground beef, breaking it apart with a spatula, and cook until browned.
- Stir in smoked paprika, cumin, chili powder, salt, and pepper. Add cooked rice, diced tomatoes, and half of the shredded cheddar cheese. Mix well and cook for another 2 minutes.
- 3 Stuff the Peppers
Spoon the filling evenly into each prepared bell pepper, pressing it down slightly to compact it. Top with the remaining cheddar cheese and mozzarella.
- 4 Bake
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 5-10 minutes or until the cheese is bubbly and golden.
- 5 Garnish and Serve
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
- Variations: Swap ground beef for turkey or plant-based protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Reheating: Warm in the oven at 175°C (350°F) or microwave until heated through.
- Make-Ahead: Prepare the filling and peppers separately up to 24 hours in advance and assemble just before baking.