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stuffed peppers-1

Stuffed Peppers

Stuffed peppers are a classic comfort food made by filling bell peppers with a savory mixture of ground meat, rice, vegetables, and seasonings, then baking them to perfection. This dish is colorful, nutritious, and satisfying—perfect for a family dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 persons
Course: Main Course
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bell peppers (medium to large, any color)
  • 2 tablespoons olive oil
  • 1 piece yellow onion (medium, diced)
  • 3 pieces garlic cloves (minced)
  • 400 grams ground beef (or turkey) about 14 ounces
  • 200 grams cooked white rice about 1 cup
  • 250 grams diced tomatoes (canned or fresh) about 1 cup
  • 250 milliliters tomato sauce about 1 cup
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 100 grams shredded mozzarella or cheddar cheese about 1 cup
  • 2 tablespoons fresh parsley (chopped) optional, for garnish

Equipment

  • 1 large knife
  • 1 cutting board
  • 1 large skillet
  • 1 mixing bowl
  • 1 oven-safe baking dish (9x13 inch)
  • 1 aluminum foil

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Wash and dry the bell peppers. Slice off the tops and carefully remove seeds and membranes. Place peppers upright in the baking dish.
  3. In a large skillet over medium heat, add olive oil. Sauté the diced onion for 3 minutes, then add minced garlic and cook for another minute.
  4. Add ground beef, breaking it up with a spoon. Cook until browned, about 5 minutes. Drain excess fat if necessary.
  5. Stir in cooked rice, diced tomatoes, half the tomato sauce (reserve the rest), Italian seasoning, paprika, salt, and black pepper. Cook for 2 minutes until well combined and heated through.
  6. Spoon the meat and rice mixture evenly into each pepper, packing gently. Pour the remaining tomato sauce over and around the peppers in the baking dish.
  7. Cover with aluminum foil and bake for 30 minutes. Remove foil, sprinkle cheese on top of each stuffed pepper, and bake uncovered for another 10 minutes until cheese is melted and bubbly.
  8. Let cool for 5 minutes, sprinkle with chopped parsley if desired, and serve.

Notes

You can use quinoa in place of rice, or substitute ground chicken for a lighter option.
For a vegetarian version, use black beans or lentils instead of meat.
Serve with a side salad or crusty bread for a complete meal.