Ingredients
For the Peppers:
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6 large bell peppers (any color)
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1 tablespoon olive oil
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Salt and freshly ground black pepper, to taste
For the Filling:
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1 tablespoon olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 pound ground beef (or a mix of beef and pork)
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1 cup cooked rice (white or brown)
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1 can (14.5 ounces) diced tomatoes, drained
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1 teaspoon dried oregano
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1/2 teaspoon smoked paprika
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1/4 teaspoon red pepper flakes (optional)
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Salt and freshly ground black pepper, to taste
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1 cup shredded mozzarella cheese
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1/4 cup chopped fresh parsley
Instructions
1. Prepare the Bell Peppers
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Preheat your oven to 375°F (190°C).
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Cut the tops off the bell peppers and remove the seeds and membranes.
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Lightly brush the outside of the peppers with olive oil and season the insides with a pinch of salt and pepper.
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Place the peppers upright in a baking dish and bake for 15 minutes to soften slightly.
2. Make the Filling
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In a large skillet over medium heat, heat the olive oil.
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Add the chopped onion and cook until translucent, about 5 minutes.
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Add the minced garlic and cook for another minute.
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Add the ground beef, breaking it up with a spoon, and cook until browned and cooked through. Drain excess fat if necessary.
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Stir in the cooked rice, diced tomatoes, oregano, smoked paprika, red pepper flakes (if using), salt, and pepper. Cook for 5 minutes, allowing the flavors to meld.
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Remove from heat and stir in half of the shredded mozzarella cheese and the chopped parsley.
3. Stuff and Bake
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Spoon the filling into the pre-baked bell peppers, pressing down gently to pack the filling.
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Top each stuffed pepper with the remaining mozzarella cheese.
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Cover the baking dish with foil and bake for 25 minutes.
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Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
4. Serve
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Garnish with additional chopped parsley if desired.
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Serve hot, accompanied by a side salad or crusty bread.