This is a classic comfort dish that perfectly balances a savory filling with the natural sweetness of roasted peppers. Whether you’re hosting a family dinner or meal-prepping for the week, these stuffed peppers are hearty, colorful, and incredibly satisfying.
Yield: 6 servings
Ingredients
– 6 large bell peppers (red, yellow, or green)
– 500g ground meat
– 1 cup cooked rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup crushed tomatoes
– 1 tsp ground cumin
– 1 tsp dried oregano
– Salt and pepper to taste
– Olive oil (as needed)
Instructions
1. Preheat your oven to 350°F (180°C).
2. Slice the tops off the peppers and remove the internal seeds and membranes. Arrange the peppers upright in a baking dish and set them aside. Reserve the tops.
3. In a large skillet, combine the chopped onion, minced garlic, and a splash of olive oil. Cook over medium heat until the vegetables have softened and become translucent.
4. Add the ground meat to the skillet and cook until it is thoroughly browned.
5. Stir in the cooked rice, crushed tomatoes, cumin, and oregano. Mix well and let it simmer for a few minutes until the ingredients are well integrated.
6. Season with salt and pepper to taste.
7. Fill each pepper generously with the filling.
8. Place the reserved pepper tops back onto the stuffed peppers and drizzle the skins with a little olive oil.
9. Bake for 45–50 minutes until the peppers are soft and golden. If you prefer a more steamed texture or want to prevent charred skin, you can cover the dish with aluminum foil for the first 30 minutes of roasting.
Nutrition facts per serving (1 large stuffed pepper, 350 g, 12.3 oz):
Calories 342 kcal, Fat 14.8 g, Carbohydrates 24.6 g, Dietary Fiber 4.8 g, Sugars 8.1 g, Protein 26.4 g, Sodium 415 mg.