Whether you’re feeding a busy family, prepping ahead for the week, or looking to use up leftover rice and veggies, stuffed peppers are endlessly adaptable. This version keeps things classic: tender peppers filled with a hearty mix of seasoned meat, rice, tomatoes, and melty cheese.
Ingredients:
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4 large bell peppers (any color), tops sliced off and seeds removed
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1 tbsp olive oil
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1 small onion, finely diced
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2 cloves garlic, minced
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1lb (450g) ground beef
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1 tsp salt
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½ tsp black pepper
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1 tsp Italian seasoning (or a mix of oregano, basil & thyme)
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1 cup cooked rice or quinoa
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1 cup canned diced tomatoes (drained) or fresh chopped
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½ cup tomato sauce (plus extra for topping)
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1 cup shredded cheese
Optional: chopped parsley or basil for garnish
Instructions:
Preheat the oven to 375°F (190°C).
Prep the peppers:
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Bring a large pot of salted water to a boil. Add the hollowed peppers and cook for 3–4 minutes until just tender. Remove and let drain upside down.
Cook the filling:
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In a large skillet, heat olive oil over medium heat. Add onions and cook for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.
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Add the ground meat to the pan. Cook until browned and cooked through, breaking it up with a spoon—season with salt, pepper, and Italian seasoning.
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Stir in the cooked rice, diced tomatoes, and ½ cup tomato sauce. Let everything simmer for 2–3 minutes. Taste and adjust seasoning if needed.
Stuff the peppers:
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Place the peppers upright in a baking dish. Spoon the filling evenly into each one, packing it in gently.
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Top with extra tomato sauce and sprinkle with shredded cheese.
Bake:
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Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden.
Garnish and serve:
Sprinkle with chopped herbs if desired, and serve hot.
