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Roasted Stuffed Peppers with Savory Filling

This dish features colorful bell peppers roasted until smoky and slightly caramelized, then filled with a flavorful mixture of ground meat or beans, cooked rice, tomatoes, and aromatic spices. The peppers are baked topped with melted cheese, resulting in a tender, slightly charred exterior and a hearty, gooey interior that’s both visually appealing and comforting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers any color, stems removed, seeds scooped out
  • 1 lb ground meat or beans ground meat (chicken, beef) or hearty beans cooked if using beans
  • 1 1/2 cups cooked rice preferably brown rice for nuttiness
  • 2 cups chopped tomatoes fresh or canned
  • 1 cup shredded cheese mozzarella or cheddar
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 bunch fresh parsley chopped, for garnish
  • 1 cup chopped onions
  • 2 cloves garlic minced

Equipment

  • Oven-safe baking dish
  • Sharp knife
  • Skillet or frying pan
  • Spoon or small scoop
  • Aluminum foil

Method
 

  1. Preheat your oven to 190°C (375°F). Place the whole bell peppers on a baking sheet and roast for about 20 minutes, turning once, until the skins are slightly charred and softened. Remove from oven and let cool slightly.
  2. While the peppers cool, heat olive oil in a skillet over medium heat. Add chopped onions and minced garlic, sautéing for about 3 minutes until fragrant and translucent.
  3. Add the cooked rice, ground meat or beans, chopped tomatoes, cumin, and paprika to the skillet. Stir well and cook for another 5 minutes, allowing flavors to meld and filling to heat through. Remove from heat and set aside.
  4. Slice off the tops of the roasted peppers and carefully scoop out seeds and membranes with a spoon, creating a hollow cavity for the filling. Be gentle to keep the peppers intact.
  5. Stuff each pepper generously with the prepared filling, pressing in so it's slightly mounded on top.
  6. Place the stuffed peppers upright in an oven-safe baking dish. Sprinkle shredded cheese evenly over the top of each stuffed pepper.
  7. Cover the dish loosely with aluminum foil and bake for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly. Remove the foil in the last 5 minutes if you want a golden top.
  8. Carefully take the dish out of the oven and let the peppers rest for 5 minutes. Sprinkle chopped parsley on top for freshness.
  9. Serve the stuffed peppers warm, enjoying their smoky aroma and gooey cheese with a side salad or crusty bread if desired.

Notes

Ensure peppers are roasted until the skins are charred for maximum flavor. Resting the stuffed peppers allows the juices to settle, making them easier to serve.