Stuffed Bell Peppers

Ingredients

• 4 large bell peppers (red, yellow, or green)

• 1 lb (450 g) ground beef or turkey

• 1 cup cooked rice (white, brown, or jasmine)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup diced tomatoes (fresh or canned)

• 1 tsp Italian seasoning

• ½ tsp smoked paprika (optional)

• Salt and black pepper, to taste

• 1 cup shredded mozzarella or cheddar cheese

• 2 tbsp olive oil

• ¼ cup chopped fresh parsley (for garnish)

Instructions

1. Preheat oven: Set to 375°F (190°C). Lightly grease a baking dish.

2. Prepare the peppers: Slice the tops off the bell peppers and remove seeds and membranes. Blanch in boiling water 3–4 minutes for softer peppers (optional). Drain and set aside.

3. Cook the filling:

   • Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.

   • Add ground beef and cook until browned. Drain excess fat if needed.

   • Stir in cooked rice, diced tomatoes, Italian seasoning, smoked paprika, salt, and pepper. Mix well and cook 2–3 minutes until combined.

4. Stuff the peppers: Spoon the beef and rice mixture into each bell pepper, filling generously. Top each with shredded cheese.

5. Bake: Place stuffed peppers upright in the baking dish. Cover with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until cheese is melted and golden.

6. Serve: Garnish with chopped parsley and serve hot.