Ingredients:

  • 4 large bell peppers (about 1.5 lb / 700 g total), tops cut off and seeds removed
  • 1/2 cup (90 g) uncooked long-grain white rice — yields ~1 1/4 cups cooked
  • OR 1 1/4 cups (250 g) cooked rice (use leftover or microwave-steamed)
  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
  • 2 garlic cloves, minced (about 6 g)
  • 1 lb (450 g) ground beef (or ground turkey/chicken)
  • 1 can (14.5 oz / 411 g) diced tomatoes, drained (or 1 cup / 240 g tomato sauce)
  • 1 teaspoon (6 g) kosher salt (adjust to taste)
  • 1/2 teaspoon (1 g) freshly ground black pepper
  • 1 teaspoon (1 g) dried oregano (or Italian seasoning)
  • 1/2 teaspoon (1 g) smoked paprika (optional)
  • 1/2 cup (75 g) frozen peas or corn (optional)
  • 1 cup (115 g) shredded mozzarella or cheddar, divided (3/4 cup for mixing, 1/4 cup for topping)
  • 2 tablespoons fresh parsley or basil, chopped (optional)
  • 1 cup (240 g) tomato sauce or marinara
  • 2 tablespoons (30 ml) water or low-sodium broth (if sauce is very thick)
  • 2 tablespoons (10 g) grated Parmesan (optional)
  • Fresh basil or parsley for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Prepare bell peppers by cutting tops off and removing seeds and membranes. If peppers won’t stand upright, trim a thin slice from the bottom without creating a hole.
  2. Cook rice if needed: bring 1 cup water to a boil for 1/2 cup uncooked long-grain white rice, add rice, reduce heat to low, cover and simmer 15–18 minutes until tender; fluff with a fork. Alternatively use 1 1/4 cups cooked rice.
  3. Heat olive oil in a large skillet over medium heat. Sauté chopped onion 4–5 minutes until translucent, add minced garlic and cook 30 seconds. Add ground beef, break up with a spoon and cook 6–8 minutes until no longer pink and nicely browned; drain excess fat if needed.
  4. Make the filling: stir in drained diced tomatoes (or 1 cup tomato sauce), cooked rice, kosher salt, black pepper, dried oregano, smoked paprika (if using) and frozen peas or corn (if using). Cook 2–3 minutes to meld flavors, then remove from heat and stir in 3/4 cup (about 85 g) shredded cheese and chopped parsley or basil if using. Filling should be moist but not soupy; simmer briefly to reduce if too wet.
  5. Stuff the peppers: spoon the filling into each prepared pepper, pressing lightly to pack but leaving a small gap below the rim. Top each pepper with the remaining 1/4 cup shredded cheese and a sprinkle of grated Parmesan if desired. Place stuffed peppers upright in a baking dish and pour tomato sauce or marinara around the peppers (not over the tops). Add 2 tablespoons water or low-sodium broth if the sauce is very thick.
  6. Bake covered: loosely cover the baking dish with foil and bake at 375°F (190°C) for 25–30 minutes. Remove foil and bake an additional 10–12 minutes until peppers are tender, cheese is golden and bubbling, and pepper skins are slightly wrinkled. For safety, the internal temperature at the center of the filling should reach 165°F (74°C) when using ground meat.
  7. Rest and serve: let stuffed peppers rest 5 minutes before serving. Garnish with fresh basil or parsley and serve with extra marinara, salad, roasted potatoes or crusty bread as desired.