đź«‘ Stuffed Bell Peppers
Stuffed bell peppers are a baked dish where hollowed peppers are filled with a savory mixture (usually meat, rice, vegetables, and spices), then cooked until tender and flavorful.
They’re colorful, filling, and very flexible—you can make them meat-based, vegetarian, or even cheesy.
🧾 Ingredients
- 4 large bell peppers (any color)
- 300–400g ground beef or chicken (optional for non-veg version)
- 1 cup cooked rice
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 cup tomato sauce or chopped tomatoes
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika or chili powder
- 1 tsp mixed herbs or oregano
- 1–1½ cups cheese (mozzarella or cheddar, optional)
- 2 tbsp oil
👩‍🍳 Method
1. Prep peppers
- Cut tops off bell peppers and remove seeds.
- Lightly brush with oil and set aside.
2. Cook filling
- Heat oil in a pan.
- Sauté onion and garlic until soft.
- Add minced meat (if using) and cook until browned.
- Add tomato sauce, salt, pepper, and spices.
- Stir in cooked rice and mix well.
3. Stuff peppers
- Fill each pepper with the mixture.
- Press lightly so they are packed but not overflowing.
4. Bake
- Place stuffed peppers in a baking dish.
- Cover with foil and bake at 180°C (350°F) for 25–30 minutes.
- Remove foil, add cheese on top, and bake another 10 minutes until melted and golden.
🍽️ Serving ideas
- As a full meal on their own
- With salad or yogurt sauce
- With garlic bread or flatbread
đź’ˇ Tips
- Pre-cooking filling prevents watery peppers
- Don’t overbake or peppers become too soft
- Cheese on top adds richness but is optional
- Use different colored peppers for better presentation
⚡ Quick 3-step version
- Cook filling
- Stuff peppers
- Bake until tender
If you want, I can show you a vegetarian quinoa version, a spicy desi keema stuffed pepper, or a low-carb cheese-only version.
