Stuffed Bell Peppers

These stuffed bell peppers are a hearty and colourful dish filled with a savoury mixture of seasoned meat, vegetables, and rice, then topped with melted cheese. Baked until tender and aromatic, they make an elegant yet comforting main course suitable for any occasion.

Why You’ll Love This Recipe

This recipe delivers a complete, well-balanced meal in a single, beautifully presented pepper. The filling is flavourful and moist, the peppers become perfectly tender during baking, and the melted cheese on top adds richness. It is versatile, easy to prepare, and reheats well, making it ideal for weeknight dinners or entertaining guests.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

bell peppers (any colour)
ground beef or turkey
cooked rice
onion
garlic
tomato sauce
salt
pepper
paprika
oregano
olive oil
shredded cheese (mozzarella or cheddar)
fresh parsley

Directions

1. Preheat the oven to 190°C (375°F).

2. Slice the tops off the bell peppers and remove seeds and membranes.

3. Brush the peppers with a small amount of olive oil and place them upright in a baking dish.

4. In a skillet, heat olive oil and sauté chopped onion until softened.

5. Add minced garlic and cook briefly until fragrant.

6. Stir in the ground beef or turkey and cook until browned.

7. Add cooked rice, tomato sauce, salt, pepper, paprika, and oregano. Mix thoroughly.

8. Spoon the filling into the prepared bell peppers, pressing gently to pack.

9. Top each pepper with shredded cheese.

10. Cover the dish with foil and bake for 25 minutes.

11. Remove the foil and bake an additional 10–15 minutes until the cheese is melted and lightly golden.

12. Garnish with chopped parsley before serving.

Servings and Timing

Serves 4 people.
Preparation time: 15 minutes
Cooking time: 35–40 minutes
Total time: approximately 55 minutes

Variations

– Replace rice with quinoa or couscous.
– Use ground chicken or pork instead of beef or turkey.
– Add black beans and corn for a Southwestern-style filling.
– Stir in feta cheese instead of mozzarella for a tangy twist.
– Add spinach or mushrooms for additional vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to four days.
Reheat in the oven at 160°C (325°F) until warmed through.
Stuffed peppers may be frozen before or after baking for up to three months; thaw overnight before reheating.

FAQs

Can I pre-cook the peppers?

Yes. Parboiling for 3–5 minutes softens them slightly, though it is optional.

Can I make these without rice?

Certainly. Replace rice with cauliflower rice or leave it out entirely.

Why is my filling dry?

Add extra tomato sauce or a splash of broth to keep the mixture moist.

Can I use mini peppers?

Yes. Adjust the filling amount and reduce baking time.

Should I cover the dish while baking?

Covering ensures the peppers soften evenly before browning the cheese.

Can I make the filling in advance?

Yes. The filling can be prepared up to 24 hours ahead and refrigerated.

How do I keep the peppers from tipping over?

Use a snug baking dish or slice a thin layer off the bottom of each pepper.

Can I use pre-shredded cheese?

Yes, though freshly grated cheese melts more smoothly.

Can I add spices for heat?

Chilli flakes, cayenne pepper, or jalapeños work well.

What should I serve with stuffed peppers?

A green salad, roasted vegetables, or crusty bread complement the dish.

Conclusion

These stuffed bell peppers offer a classic combination of tender vegetables, savoury filling, and melted cheese. Their balanced flavours, appealing presentation, and dependable preparation make them ideal for both everyday meals and special gatherings. With endless variation possibilities, this dish remains a staple in any kitchen.

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