Stuffed Bell Peppers

A delicious and hearty meal with bell peppers stuffed with a flavorful mix of ground beef, rice, and aromatic spices.

Cook time: 60 minutes

Servings: 4

Ingredients

• 4 pieces large bell peppers (any color) tops sliced off, seeds and membranes removed
• 1 tbsp olive oil brushed on peppers
• 0 salt to taste
• 0 black pepper to taste
• 0.5 tbsp olive oil for cooking
• 1 small onion finely chopped
• 2 cloves garlic cloves minced
• 1 lb ground beef
• 1 cup cooked white rice
• 15 oz diced tomatoes drained
• 1 tsp dried oregano
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.5 cup corn optional
• 0.5 cup black beans optional
• 0.5 cup shredded cheese cheddar, mozzarella, or a blend
• 0.5 cup chopped fresh parsley or basil optional
• 0 salt to taste
• 0 black pepper to taste
• 0.5 cup tomato sauce for topping

Instructions

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottom slightly so they stand upright. Brush the outside of the peppers with olive oil and season with salt and pepper. Place the peppers in a baking dish upright. Bake in the preheated oven for 15 minutes to soften slightly.
2. In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant. Add the ground meat to the skillet. Cook until browned and fully cooked, breaking it apart with a spoon as it cooks.
3. Stir in the cooked rice, diced tomatoes, oregano, cumin, paprika, and any optional ingredients like corn or black beans. Cook for an additional 5 minutes, mixing well. Remove from heat and stir in the shredded cheese and chopped parsley or basil if using. Season with salt and pepper to taste.
4. Remove the partially baked peppers from the oven. Spoon the filling mixture into each pepper, packing it tightly. Pour a bit of tomato sauce over the tops of each stuffed pepper.
5. Return the stuffed peppers to the oven and bake for an additional 20-25 minutes, or until the peppers are tender and the filling is heated through. If you like a bit of a crust on top, you can bake for an additional 5 minutes uncovered.
6. Let the peppers cool slightly before serving. Garnish with additional chopped herbs or a sprinkle of cheese if desired.