Stuffed Peppers That Make You Smile
This dish features colorful bell peppers roasted until blistered and filled with a savory mixture of cooked grains, ground meat or lentils, herbs, spices, and melted cheese. The peppers are baked until tender and the cheese is bubbly, creating a comforting, handheld meal with a golden, slightly caramelized top and a warm, flavorful filling. It’s an honest, customizable recipe perfect for cozy weeknights or relaxed weekends.
Equipment
- Baking dish
- Sharp knife
- Mixing bowl
- Saute pan
- Spoon
- Oven mitts
Ingredients
- 4 pcs bell peppers any color, halved and seeded
- 1 cup cooked grains rice, quinoa, or couscous
- 1/2 pound ground meat or lentils turkey, chicken, beef, or plant-based substitute
- 1 cup shredded cheese mozzarella or Monterey Jack
- 1 small onion diced
- 2 cloves garlic minced
- 1/2 cup tomato sauce marinara or salsa
- 1 teaspoon dried oregano
- 1 teaspoon basil dried or fresh
- to taste Salt and pepper
Instructions
- Preheat your oven to 200°C (400°F) and lightly oil a baking dish to prevent sticking.
- Slice the tops off the bell peppers and carefully scoop out seeds and membranes to create neat cavities for stuffing. Place the peppers in the prepared baking dish.
- In a skillet over medium heat, sauté diced onion and minced garlic until fragrant and translucent, about 2 minutes. The aroma should be inviting and the onions slightly golden.
- Add the ground meat or lentils to the skillet and cook until browned or heated through, breaking apart the meat with your spoon as it cooks. It should smell savory and look crumbly or tender.
- Stir in the cooked grains, tomato sauce, oregano, basil, and a pinch of salt and pepper. Mix everything well and cook for another 2 minutes until combined and heated through. The mixture will be moist and flavorful.
- Using a spoon, fill each pepper cavity generously with the mixture, pressing down lightly to pack the filling in. Top each with shredded cheese, covering the stuffing.
- Cover the baking dish loosely with foil and bake in the oven for about 25-30 minutes, until the peppers are blistered and soft, and the cheese is bubbly and golden.
- Remove from the oven and let the peppers sit for 5 minutes to allow the filling to set slightly. The cheese will have melted into a gooey, appetizing crust, and the peppers will be tender and slightly caramelized on the edges.
Notes
Feel free to customize the filling with your favorite ingredients, like adding chopped spinach or swapping in different cheeses. For a smoky flavor, roast the peppers until their skins blister before stuffing.