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Stuffed Bell Peppers

This dish features bell peppers filled with a savory mixture of cooked rice, ground meat or lentils, fresh herbs, and cheese, then baked until tender and bubbly. The peppers are roasted to a slightly smoky sweetness, while the filling remains hearty and flavorful, with a pleasing contrast of textures. The final appearance is colorful, with melted cheese topping and a fragrant aroma that invites you to dig in.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers tops sliced off and seeds removed
  • 1 cup cooked rice white or brown rice works well
  • 1/2 pound ground beef or lentils cooked and drained if using beef
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh herbs such as parsley or basil
  • 1 lemon lemon juice freshly squeezed
  • 1/2 cup shredded cheese cheddar, mozzarella, or your choice
  • to taste salt and pepper

Equipment

  • Baking dish
  • Skillet
  • Knife
  • Spoon
  • Aluminum foil

Method
 

  1. Preheat your oven to 190°C (375°F). Slice the tops off the bell peppers and carefully scoop out the seeds and membranes, creating a hollow cavity in each.
  2. Heat the olive oil in a skillet over medium heat until shimmering. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. In a large mixing bowl, combine the cooked rice, cooked ground meat or lentils, chopped herbs, lemon juice, and a pinch of salt and pepper. Mix well to evenly distribute all ingredients.
  4. Spoon the filling into each hollowed-out pepper, pressing down gently to pack it in. Fill all peppers until they are generously stuffed but not overflowing.
  5. Arrange the filled peppers upright in a baking dish. Drizzle a little olive oil over the tops and cover the dish tightly with aluminum foil to trap moisture.
  6. Bake in the preheated oven for 35 to 40 minutes, until the peppers are tender and the filling is heated through, filling the kitchen with a savory aroma.
  7. Remove the foil and sprinkle the shredded cheese evenly over each stuffed pepper. Return to the oven uncovered and bake for another 5 minutes, until the cheese is melted and bubbly with a golden crust.
  8. Take the dish out of the oven and let the peppers rest for a few minutes. The cheese will set slightly, making them easier to serve.
  9. Garnish with additional chopped herbs if desired, and serve the stuffed peppers warm, enjoying the tender, smoky exterior with a flavorful, hearty filling.

Notes

Ensure peppers are evenly stuffed for balanced cooking. Check that the filling is hot and cheese is melted before serving. You can customize the filling with different herbs, grains, or cheeses for variety.