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Smoky Stuffed Peppers

These stuffed peppers are baked until tender, with a flavorful filling of rice, ground meat or beans, aromatics, and cheese. Brightened by smoked paprika and lemon zest, they boast a smoky, cheesy exterior and a hearty, flavorful interior, perfect for a satisfying meal with vibrant colors and inviting aromas.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 whole bell peppers choice of colors, stems removed and seeds scooped out
  • 1 cup cooked rice leftover or instant, cooled
  • 1/2 lb ground meat or beans lean beef, turkey, or hearty beans for vegetarian
  • 1 cup shredded cheese cheddar, smoked cheese, or a mix
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika adds smoky depth
  • 1 teaspoon lemon zest brightens the filling
  • 2 tablespoons olive oil for sautéing
  • to taste salt and pepper season the filling

Equipment

  • Baking dish
  • Sharp knife
  • Skillet
  • Mixing bowls
  • Spoon or spatula

Method
 

  1. Preheat your oven to 190°C (375°F). Place the bell peppers upright in a baking dish, and carefully slice off the tops. Scoop out the seeds and membranes to create a hollow cavity for the filling.
  2. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes. Then, stir in the minced garlic and cook for another minute until aromatic.
  3. Add the ground meat or beans to the skillet, breaking up any large pieces, and cook until browned and heated through, about 5-7 minutes. Stir in smoked paprika, lemon zest, salt, and pepper for flavor.
  4. Transfer the cooked mixture to a mixing bowl. Fold in the cooked rice and shredded cheese until well combined. Adjust seasoning as needed.
  5. Stuff each hollowed pepper with the filling, pressing down lightly to pack it in. Place the stuffed peppers upright in the baking dish.
  6. Top each stuffed pepper with a generous sprinkle of shredded cheese and a little chopped parsley or herbs if desired.
  7. Bake uncovered in the preheated oven for 30-35 minutes, until the peppers are tender and the cheese is golden and bubbly.
  8. Remove from oven and let sit for 5 minutes. Squeeze fresh lemon juice over the peppers or drizzle hot sauce for an extra zing.

Notes

For a vegetarian version, substitute the meat with extra beans or sautéed mushrooms. Feel free to experiment with different cheeses or add chopped herbs to customize the flavor.