Savor Classic Stuffed Peppershearty and easy for weeknights Wholesome flavor flexible fillings and a comforting dinner that the whole family loves
Ingredients
Scale
4 large bell peppers (assorted colors)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 pound ground beef or turkey
1 cup cooked rice (white or brown) or quinoa
1 cup diced tomatoes (or tomato sauce)
1/2 cup tomato sauce or passata
1 teaspoon dried oregano
1/2 teaspoon paprika
pinch of chili flakes
Salt to taste
Black pepper to taste
1/2 cup shredded cheese (cheddar or mozzarella) for topping
Fresh parsley or green onions for garnish (optional)
Optional add-ins: 1/2 cup corn kernels
Optional add-ins: 1/2 cup black beans
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
Prepare the peppers: slice off the tops, remove membranes and seeds, and rinse. If they won’t stand upright, trim a tiny bottom piece so they rest flat.
Warm the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until they’re soft and fragrant (about 4–5 minutes).
Stir in the meat, breaking it up as it cooks. Cook until it’s evenly browned, about 6–8 minutes. Drain any excess fat if needed.
Add the cooked rice, diced tomatoes, tomato sauce, oregano, paprika, and a pinch of chili flakes. Stir to combine and let the mixture simmer for 3–5 minutes so the flavors marry. Taste and season with salt and pepper.
Spoon the filling into each pepper cavity, packing it gently so it stays filled as it bakes. Place the peppers upright in the prepared dish and sprinkle the tops with half of the shredded cheese.
Cover the dish with foil and bake for 25–35 minutes, until the peppers are tender and the filling is heated through. Remove the foil, sprinkle with the remaining cheese, and bake uncovered for another 5–8 minutes, or until the cheese is melted and bubbling.
Let the peppers rest for 5 minutes before serving. The edges will pull away from the peppers as they cool slightly, and the cheese will set into a glossy, inviting crust.
Notes
Cozy, colorful stuffed peppers on a busy weeknight—bright greens, reds, and yellows, fragrant garlic and caramelized onions, with a flexible beef, rice, and tomato filling topped with melted cheese.
