Ingredients
-
6 large bell peppers (any color)
-
1 lb ground beef (or ground turkey)
-
1 cup cooked rice
-
1 small onion, finely diced
-
2 cloves garlic, minced
-
1 cup tomato sauce
-
1 tablespoon tomato paste
-
1 teaspoon salt
-
½ teaspoon black pepper
-
1 teaspoon Italian seasoning
-
½ teaspoon paprika
-
1 tablespoon olive oil
-
1 cup shredded mozzarella or cheddar cheese
Instructions
Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Rinse and set aside. Lightly blanch peppers in boiling water for 3–4 minutes to soften slightly, then drain.
Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened. Stir in garlic and cook for 30 seconds. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Stir in cooked rice, tomato sauce, tomato paste, salt, pepper, Italian seasoning, and paprika. Simmer for 5 minutes until the mixture is thick and well combined.
Arrange bell peppers upright in a baking dish. Spoon the filling evenly into each pepper, pressing gently to pack the filling. Sprinkle cheese generously over the top of each pepper.
Cover the dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until peppers are tender and cheese is melted and bubbly.
Notes
-
Blanching peppers helps them cook evenly.
-
Do not overfill to prevent spilling during baking.
-
Covering initially keeps peppers from drying out.
-
Use evenly sized peppers for consistent cooking.