A satisfying and versatile dish that blends vibrant, sweet bell peppers with a savory filling.
Ingredients
Scale:
4 large bell peppers (red, yellow, or green)
1 pound ground beef (or ground turkey for a healthier option)
1 cup cooked rice (or quinoa for a gluten-free version)
1 can (15 oz) diced tomatoes, drained
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded cheese (cheddar or mozzarella)
Fresh parsley or cilantro for garnish
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them upright in a baking dish.
In a large skillet over medium heat, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a spoon, about 5-7 minutes. Drain excess fat if necessary.
Stir in the cooked rice (or quinoa), drained diced tomatoes, oregano, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes until heated through.
Generously fill each bell pepper with the meat and rice mixture, pressing down gently to pack it in.
Sprinkle shredded cheese on top of each filled pepper.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or cilantro before serving.
