Old‑School Stuffed Bell Peppers
Ingredients:
– 4 large bell peppers (green, red, or yellow)
– 450 g (1 lb) ground meat (beef, or a mix of beef and pork)
– 1 cup cooked rice (about 185 g cooked) — or 2/3 cup uncooked rice (see note)
– 1 medium onion, finely chopped
– 2–3 cloves garlic, minced
– 1 (14 oz / 400 g) can diced tomatoes or about 1 cup tomato sauce (optional: 1–2 tbsp tomato paste for extra richness)
– 1 tsp salt (adjust to taste)
– 1/2 tsp ground black pepper
– 1 tsp paprika or smoked paprika (optional)
– 1 tsp dried herbs (oregano or thyme)
– 1 cup shredded cheese (cheddar, mozzarella, or a blend), plus extra for topping (optional)
– 2 tbsp olive oil or vegetable oil for sautéing
– 1/2 cup chicken broth or water (to add to the baking dish)
Optional additions:
– 1 grated carrot or small diced zucchini/eggplant
– 1/4 cup chopped fresh parsley for garnish
– Worcestershire sauce or hot sauce to taste
Method:
1. Prepare the peppers:
– Cut the tops off each bell pepper (or slice off the upper third) and remove the seeds and membranes. Rinse and drain. If needed, trim a little from the bottom so each pepper stands upright, being careful not to create a hole.
2. Cook the filling:
– Heat oil in a large skillet over medium heat. Add the chopped onion and cook 3–4 minutes until softened. Add the garlic and cook 30–60 seconds until fragrant.
– Add the ground meat and cook, breaking it up, until browned and fully cooked. Drain excess fat if necessary.
3. Combine filling ingredients:
– If using grated carrot or other vegetables, add them now and cook 1–2 minutes. Stir in cooked rice (or uncooked rice—see note), diced tomatoes or tomato sauce, tomato paste (if using), paprika, dried herbs, salt, and pepper. Simmer 2–3 minutes to combine flavors. Remove from heat and stir in about half of the shredded cheese.
4. Stuff the peppers:
– Preheat the oven to 180°C (350°F). Spoon a little tomato sauce into the bottom of a baking dish to prevent sticking. Fill each pepper with the meat-and-rice mixture, pressing lightly. Top each pepper with remaining cheese if desired.
5. Bake:
– Pour about 1/2 cup chicken broth or water into the bottom of the dish (not over the filling). Cover the baking dish with aluminum foil. Bake for 30–40 minutes, or until peppers are tender when pierced. (If you used uncooked rice in the filling, you will need 50–60 minutes and more liquid.)
6. Brown the tops (optional):
– Remove foil, add extra cheese on top, and return to the oven uncovered for another 5–10 minutes until the cheese melts and the tops are lightly browned. For a quick browning, broil 1–2 minutes — watch closely to prevent burning.
7. Serve:
– Let the stuffed peppers rest 5 minutes, garnish with chopped parsley, and serve warm with a side salad, bread, or mashed potatoes.
