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Stuffed peppers with cheese or meat Recipe

Mediterranean · Main course · 55 min total

These vibrant bell peppers are stuffed with a savory mixture of ground meat, rice, and cheese, then baked until tender and golden. A hearty and satisfying main course.

Ingredients

• 4 large bell peppers (any color)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef or lamb
• 1 cup cooked rice
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella or feta cheese
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off the peppers and remove seeds and membranes. If needed, trim bottoms so they stand upright.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3 minutes. Add ground meat and cook until browned, breaking it up with a spoon. Drain excess fat.
3. Stir in cooked rice, diced tomatoes, oregano, salt, and pepper. Cook for 2 minutes. Remove from heat and stir in half of the cheese and parsley if using.
4. Stuff each pepper with the meat mixture, packing gently. Place peppers upright in a baking dish. Sprinkle remaining cheese on top.
5. Bake for 25-30 minutes, until peppers are tender and cheese is melted and bubbly. Let rest 5 minutes before serving.

Tips

• For a vegetarian version, substitute meat with cooked lentils or black beans.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To make ahead, assemble peppers and refrigerate unbaked for up to 24 hours; add 10 minutes to baking time.

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