Stuffed Green Peppers (Print Version)
# Ingredients:
→ Main ingredients
01 -
6 green bell peppers
→ Filling
02 -
650 g (1.4 lbs) lean ground beef
03 -
1 ½ cups (375 ml) of cooked rice
04 -
1 cup (250 ml) of diced or crushed tomatoes
05 -
2 minced garlic cloves
06 -
¼ minced onion
07 -
1 teaspoon of smoked paprika
08 -
1 teaspoon of herbes de Provence
09 -
2 tablespoons of chopped parsley
10 -
½ teaspoon of ground black pepper
11 -
2 teaspoons of salt
→ Tomato sauce
12 -
1 cup of canned diced or crushed tomatoes
13 -
3 tablespoons olive oil
14 -
Salt and pepper to taste
# Instructions:
01 -
Turn your oven on and preheat it to 180°C (350°F).
02 -
Wash the peppers thoroughly. Slice the tops off (about 1 cm thick) and put them aside. Scoop out the seeds and cut away any white parts inside. Sprinkle some salt inside them. If any peppers wobble, trim a small slice off the bottom to help them stand upright in the baking dish. For a bit of drainage, poke a small hole at the base of each pepper with a fork to release any extra juice during baking.
03 -
Combine tomatoes (including their juice), olive oil, salt, and pepper directly in your baking dish.
04 -
In a mixing bowl, combine the ground beef, cooked rice, onion, garlic, tomatoes, spices, herbs, and salt all together.
05 -
Stuff each pepper with the filling mix. Put the tops back on. Arrange them upright in the dish with the tomato sauce. Cover the dish loosely using parchment paper, and layer foil on top to avoid the parchment catching fire.
06 -
Pop the dish in the oven and bake for an hour. After that, remove the coverings and continue cooking for another 20–30 minutes. Check the peppers—they should be tender, and the filling should be cooked through. If you’ve got a thermometer, stick it into the middle of the filling; the temp should hit 70°C (160°F). Serve warm with tomato sauce on the side. Pair with a light salad or toasted bread—garlic bread works great for dipping. Enjoy!
# Notes:
01 -
LEFTOVER VEGGIES: Got some leftover veggies? Chop them up and toss them in the filling. Peppers like these are perfect for clearing out the fridge! I personally love adding cooked or canned beans—chickpeas, white beans, kidney beans, whatever you have. MEAT OPTIONS: I usually go with beef, but feel free to use any meat or mix you like—veal, lamb, or even use leftover cooked chicken or roast. In that case, bake the peppers for a shorter time. PRECOOKING PEPPERS: Need to save time? Boil the peppers lightly for a few minutes before stuffing them. RICE SWAPS: No white rice on hand? Sub it with cooked brown rice, quinoa, couscous—whatever works. CHEESE TWIST: Got cheese lying around? Mix up to ½ cup of shredded or diced cheese into the filling. Or sprinkle a tablespoon of grated cheese on top of each stuffed pepper (if doing this, dice the reserved pepper tops and mix them into the filling). CRUNCHY PEPPERS: If you prefer peppers with some bite, pre-cook the filling before stuffing them. That way, since the filling’s already cooked, they only need a quick bake!