Stuffed Bell Peppers
Stuffed Bell Peppers are a hearty and versatile dish filled with ground beef, rice, and spices, making it perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 4 medium medium bell peppers, tops cut off and seeded
- 1 cup cooked medium-grain rice
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- Salt to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Instructions
Preparation and Cooking
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat until shimmering. Add the chopped onion and garlic; sauté for about 3-4 minutes until fragrant and translucent.
- Introduce the ground beef to the skillet, breaking it apart and cooking for around 7 minutes until fully browned.
- Stir in the diced tomatoes, smoked paprika, oregano, black pepper, and salt; simmer for 5 minutes to blend the flavors.
- Remove the skillet from heat and fold in the cooked rice until evenly combined with the meat mixture.
- Carefully fill each hollowed bell pepper with the beef and rice mixture, pressing firmly to eliminate air pockets.
- Arrange the stuffed peppers upright in a baking dish and cover loosely with foil.
- Bake for 30 minutes, then remove the foil.
- Sprinkle cheese evenly over each pepper and continue baking uncovered for an additional 10 minutes, or until the cheese is bubbly and lightly browned.
- Allow the peppers to rest for 5 minutes before serving and garnish with freshly chopped parsley.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator. For longer storage, freeze in individual portions. Adding Worcestershire sauce can enhance flavor.