Stuffed bell peppers are a timeless comfort food—colorful, hearty, and packed with flavor. The sweet bell peppers are filled with a savory mixture of meat, rice, and tomatoes, then baked until tender and delicious. It’s a simple dish that feels extra special and makes a perfect weeknight dinner or meal-prep option.
Ingredients
- 4 large bell peppers (any color)
- 1 lb (450 g) ground meat (beef, turkey, or chicken)
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) diced tomatoes (with juices)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper, to taste
Instructions
- Prepare the peppers
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- Place peppers upright in a baking dish. If needed, trim the bottoms slightly so they stand flat.
- Cook the filling
- In a large skillet, sauté diced onion in a drizzle of oil over medium heat until softened (about 3 minutes).
- Add garlic and cook for 1 more minute until fragrant.
- Stir in ground meat, breaking it apart with a spoon, and cook until browned (5–7 minutes).
- Season with oregano, paprika, salt, and pepper.
- Mix in diced tomatoes (with juices) and cooked rice. Let simmer 2–3 minutes so flavors blend.
- Stuff the peppers
- Spoon the filling mixture evenly into each prepared bell pepper.
- Pour a little water (about 1/4 cup) into the bottom of the baking dish to help steam the peppers.
- Bake
- Cover the dish with foil and bake for 30 minutes.
- Remove foil and bake for an additional 10–15 minutes until peppers are tender and tops are slightly golden.
- Serve
- Let rest for 5 minutes before serving.
- Optional: sprinkle with shredded cheese or fresh parsley before serving.
These stuffed bell peppers are flavorful on their own, but you can also serve them with a fresh salad,
