Ingredients

4-6 bell peppers (any color: green, yellow, red, orange)

1 tablespoon olive oil

1 lb ground beef (450g) – or substitute ground turkey, chicken, pork, sausage, tofu

1 medium onion, chopped

1 jalapeno pepper, chopped (optional, for spice)

5 cloves garlic, chopped

14.5 ounces fire roasted tomatoes (canned, or use diced tomatoes or tomato sauce)

1 cup shredded cheese (cheddar, mozzarella, pepper jack, or a blend)

1 tablespoon paprika

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup cooked rice (white, brown, or wild rice)

Fresh chopped parsley and red pepper flakes for garnish

Instructions

Step 1: Preheat your oven to 425°F (220°C) and bring a pot of water large enough to cover the bell peppers to a boil.

Step 2: Wash the bell peppers, cut off the tops, and scoop out the seeds and membranes. If needed, slice a small part off the bottom so the peppers stand upright. Chop the extra tops (without the stem) to cook with the onion.

Step 3: Blanch the bell peppers in boiling water for 5 minutes to soften slightly, then drain. Alternatively, roast the peppers for 20 minutes to soften.

Step 4: Place the softened peppers in a lightly oiled baking dish.

Step 5: Heat olive oil in a large pan over medium heat. Add the chopped onion, chopped pepper tops, and jalapeno (if using). Cook for 5 minutes until softened.

Step 6: Add the chopped garlic and cook for 1 minute until fragrant.

Step 7: Add the ground beef, breaking it apart as it cooks. Cook for 5-6 minutes until fully browned.

Step 8: Stir in the fire roasted tomatoes, paprika, oregano, basil, salt, pepper, and cooked rice. Mix well and remove from heat.

Step 9: Stir in half of the shredded cheese into the meat mixture.

Step 10: Stuff each pepper with the meat and rice filling, then top with the remaining cheese.

Step 11: Roast the stuffed peppers in the preheated oven for 15-20 minutes, until the peppers are tender and the cheese is bubbly and golden.

Step 12: Let the peppers cool slightly, garnish with fresh parsley and red pepper flakes, then serve warm.

Tips & Variations

For a vegetarian version, use tofu or a plant-based protein instead of ground meat.

Try mixing different types of cheese for varied flavor and texture, such as combining mozzarella with sharp cheddar or pepper jack.

Add chopped mushrooms or zucchini to the filling for extra veggies.

If you prefer spicier stuffed peppers, keep the seeds in the jalapeno or add hot sauce to the filling.

Use quinoa or couscous instead of rice for a different grain base.

FAQs

Can I prepare stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers and keep them refrigerated for up to 24 hours before baking. This makes them convenient for meal prep or entertaining.

What can I use instead of ground beef?

You can substitute ground turkey, chicken, pork, sausage, or plant-based proteins like tofu or lentils for a different flavor or to suit dietary preferences.