Classic Stuffed Peppers
These Classic Stuffed Peppers are a wholesome and satisfying meal that brings together vibrant bell peppers filled with a savoury blend of rice, ground meat, and spices. Baked to perfection and topped with melted cheese, this dish is comforting, nutritious, and perfect for any night of the week.
Ingredients:
- 4 large bell peppers (any colour), tops cut off and seeds removed
- 1 cup cooked rice (white, brown, or quinoa)
- 1/2 pound ground beef, turkey, or plant-based alternative
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded mozzarella or cheddar cheese
- 1 tablespoon olive oil
Instructions:
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until softened.
- Add the ground meat to the skillet, cooking until browned. Season with Italian seasoning, paprika, salt, and pepper.
- Stir in the cooked rice and diced tomatoes. Cook for another 2–3 minutes until well combined.
- Spoon the mixture evenly into the hollowed-out bell peppers. Place the stuffed peppers in a baking dish.
- Top each pepper with shredded cheese. Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley if desired and serve hot.
Classic Stuffed Peppers are the perfect blend of comforting flavours and wholesome ingredients. The tender bell peppers are filled with a savoury, protein-rich stuffing that’s both satisfying and delicious. Whether enjoyed as a family dinner or a make-ahead meal, this dish is sure to become a favourite at the table.
Optional Additions:
- Spice it up: Add crushed red pepper flakes or diced jalapeños for extra heat.
- Go meatless: Swap the meat for lentils, quinoa, or black beans for a hearty vegetarian option.
- Add more veggies: Mix in chopped zucchini, mushrooms, or spinach for added texture and nutrients