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Modern Stuffed Peppers

This dish features colorful bell peppers filled with a savory mixture of ground meat or beans, cooked rice, onions, garlic, and cheese. The peppers are roasted until tender, bubbling, and topped with melted cheese, resulting in a hearty and visually appealing meal with a comforting aroma and satisfying texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bell peppers choose firm peppers with tight skin
  • 1 lb ground meat or beans lean ground meat or hearty beans for vegetarian
  • 1 cup cooked rice white or brown rice
  • 1 cup shredded cheese mozzarella or cheddar
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil extra virgin preferred
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika

Equipment

  • Baking dish
  • Skillet
  • Mixing bowl
  • Sharp Knife
  • Aluminum foil

Method
 

  1. Preheat your oven to 190°C (375°F). Place a baking dish nearby for the stuffed peppers.
  2. Use a sharp knife to carefully cut the tops off the bell peppers and scoop out all seeds and membranes with a spoon. Set aside.
  3. Heat olive oil in a skillet over medium heat. Add chopped onions and minced garlic, sauté until fragrant and translucent, about 5 minutes, with a gentle sizzle and a sweet aroma filling the air.
  4. Add the ground meat or beans to the skillet, cook until browned or heated through, breaking apart the meat with a spatula. The mixture should turn a rich brown or warm, hearty color and smell savory.
  5. In a large mixing bowl, combine the cooked rice, sautéed filling, half of the shredded cheese, salt, pepper, and paprika. Mix everything well until evenly incorporated.
  6. Stuff each pepper with the filling mixture, pressing down gently to pack the filling inside. Place the stuffed peppers upright in the baking dish.
  7. Cover the baking dish tightly with aluminum foil to trap steam and help the peppers cook evenly. Bake for 30-35 minutes until peppers are tender and the filling is hot and bubbling.
  8. Remove the foil and sprinkle the remaining cheese evenly over the tops of the peppers. Bake uncovered for an additional 5 minutes, until the cheese melts and turns golden, and the peppers look glossy and inviting.
  9. Once done, carefully transfer the peppers to a serving platter. Let them sit for a few minutes so the filling firms up slightly and the cheese sets a bit.
  10. Serve the stuffed peppers warm, with a side salad or crusty bread if desired. Enjoy the aroma of roasted peppers and cheesy goodness with each bite!