Stuffed Bell Peppers

Ingredients:

For the Peppers:

• 6 large bell peppers (any color, but red, yellow, or orange work best for sweetness)
• 1 tablespoon olive oil
• A pinch of salt

For the Filling:

• 1 pound (450g) ground beef or turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked rice (white, brown, or a blend of wild rice for texture)
• 1 cup canned diced tomatoes, drained
• ½ cup tomato sauce
• ½ cup corn kernels (optional, fresh or frozen)
• ½ cup black beans (optional, drained and rinsed)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper, or to taste
• ½ teaspoon salt, or to taste
• ¼ teaspoon red pepper flakes (optional, for a mild heat)
• ½ cup shredded cheese (cheddar, mozzarella, or a blend)

For Topping:

• ¼ cup breadcrumbs (optional for crunch)
• 2 tablespoons parmesan cheese (optional)
• Fresh parsley or basil, chopped for garnish

---

Step-by-Step Instructions

Step 1: Prepare the Bell Peppers

1. Wash the bell peppers thoroughly under cold running water.
2. Slice off the tops of the peppers carefully and set aside. Keep the tops for presentation if desired.
3. Using a small paring knife, remove the seeds and the white membranes from inside each pepper. Be gentle to avoid tearing the pepper walls.
4. Lightly brush the outer skin of each pepper with olive oil and sprinkle a pinch of salt inside.
5. Preheat the oven to 375°F (190°C). Place the peppers upright in a baking dish that holds them snugly.

Step 2: Cook the Filling

1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
2. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
3. Add the minced garlic and cook for 30–60 seconds until fragrant, being careful not to burn it.
4. Add the ground beef or turkey to the skillet. Break it apart with a spatula and cook until fully browned and no pink remains, about 6–8 minutes.
5. Stir in the diced tomatoes, tomato sauce, cooked rice, corn, and black beans. Mix well.
6. Season the mixture with oregano, basil, smoked paprika, black pepper, salt, and red pepper flakes if using.
7. Reduce the heat to low and let the mixture simmer gently for 5–7 minutes to allow the flavors to meld.
8. Remove from heat and stir in ½ cup of shredded cheese until melted and incorporated.

Step 3: Stuff the Peppers

1. Using a spoon, carefully fill each bell pepper with the prepared filling. Press the filling gently down to ensure it’s packed but not overflowing.
2. If you like, sprinkle breadcrumbs mixed with parmesan cheese on top for a golden crust during baking.
3. Place the tops of the peppers back on if you reserved them.

Step 4: Bake

1. Cover the baking dish loosely with aluminum foil to prevent the tops from burning.
2. Bake in the preheated oven for 30 minutes.
3. Remove the foil and bake for an additional 15–20 minutes, until the tops are lightly browned and the peppers are tender when pierced with a fork.

Step 5: Serve

1. Remove the stuffed peppers from the oven and let them rest for 5 minutes.
2. Garnish with freshly chopped parsley or basil for a fresh burst of color and flavor.
3. Serve warm as a main course with a side salad or crusty bread.

---

Tips for Perfect Stuffed Peppers

• For extra flavor, cook the rice in chicken or vegetable broth instead of water.
• You can swap the ground meat with plant-based alternatives to make it vegetarian.
• Add chopped mushrooms or zucchini to the filling for extra vegetables.
• If you like a cheesy crust, sprinkle more cheese on top during the last 5 minutes of baking.
• For a slightly sweeter note, drizzle a teaspoon of honey or balsamic glaze on the finished peppers.