Stuffed Peppers with Savory Meat and Cheese
This dish features vibrant bell peppers roasted until slightly charred and tender, then filled with a flavorful mixture of seasoned ground meat, cooked rice, and fresh herbs. Topped with melty cheese and baked to bubbly perfection, the final presentation showcases colorful, oozy stuffed peppers with a smoky aroma and appealing golden crust.
Equipment
- Baking sheet
- Mixing bowls
- Sharp knife
- Spoon
- Skillet
- Oven thermometer
Ingredients
- 4 medium bell peppers preferably plump and firm
- 250 g ground meat beef, turkey, or chicken
- 1 cup cooked rice jasmine or preferred variety
- 1 cup cheese mozzarella or Monterey Jack, shredded
- 2 tablespoons olive oil for roasting and rubbing peppers
- 1 teaspoon salt for seasoning peppers
- 1 teaspoon smoked paprika adds smoky depth to filling
- 2 tablespoons chopped fresh parsley or basil, oregano
Instructions
- Preheat your oven to 200°C (390°F) and line a baking sheet with foil.
- Cut the tops off the bell peppers and scoop out all the seeds and membranes with a spoon, creating a hollow cavity.
- Rub the insides of each pepper with olive oil and sprinkle with a little salt, then place them cut-side up on the prepared baking sheet.
- Roast the peppers in the oven for about 15 minutes, until they start to soften and the edges develop a slight char and caramelization aroma.
- While the peppers roast, heat a skillet over medium heat, add a splash of olive oil, and cook the ground meat until browned and crumbly, about 5–7 minutes. Break it apart as it cooks and ensure it’s fully cooked through.
- In a mixing bowl, combine the cooked rice, chopped herbs, smoked paprika, and the cooked meat. Mix well and taste, adjusting seasoning if needed.
- Once the peppers are roasted and slightly cooled, carefully stuff each with the meat and rice mixture, pressing lightly to fill evenly.
- Top each stuffed pepper generously with shredded cheese, covering the filling completely.
- Return the stuffed peppers to the oven and bake for another 15–20 minutes, until the cheese is melted, bubbly, and golden around the edges.
- Remove the peppers from the oven and let them rest for about 5 minutes — this helps the filling set and makes serving easier.
- Serve the stuffed peppers hot, showcasing the melted cheese, smoky aroma, and tender roasted peppers. Enjoy the colorful, savory bites!
Notes
For extra flavor, sprinkle some feta or goat cheese on top before the final bake. Feel free to swap in different proteins or herbs to customize the dish.