Classic Homestyle Stuffed Bell Peppers

Rediscover a timeless family classic with these hearty and wholesome stuffed bell peppers. This recipe features vibrant, tender peppers packed with a savory blend of seasoned ground meat, fluffy rice, and rich tomatoes, all baked to perfection under a blanket of bubbly, melted cheese. It's the ultimate comforting, all-in-one meal that brings a touch of nostalgia and delicious flavor to your dinner table.

Ingredients

• 4 large, vibrant bell peppers (any color)

• 1 lb lean ground meat (beef, turkey, or chicken)

• 1 cup cooked white or brown rice

• 1 can (14.5 oz) diced tomatoes, drained

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp smoked paprika

• Sea salt and freshly ground black pepper, to taste

• 1 cup shredded sharp cheddar or mozzarella cheese

• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Peppers: Preheat your oven to 190°C (375°F). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.

2. Cook the Aromatics: In a large skillet, cook the diced onion over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Brown the Meat: Add the ground meat to the skillet. Cook until browned, breaking it up with a spoon. Drain off any excess fat.

4. Create the Filling: Stir the cooked rice, drained diced tomatoes, oregano, and paprika into the skillet with the meat. Season generously with salt and pepper. Cook for 2-3 minutes, allowing the flavors to meld.

5. Stuff and Bake: Spoon the savory filling evenly into each pepper half. Pour about ½ cup of water into the bottom of the baking dish to help steam the peppers. Cover the dish with foil.

6. First Bake: Bake for 35-40 minutes, or until the peppers are tender.

7. Melt the Cheese: Remove the foil and sprinkle the shredded cheese evenly over the top of the peppers. Return the dish to the oven and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and slightly golden.

8. Garnish and Serve: Let the stuffed peppers rest for a few minutes before garnishing with fresh parsley. Serve warm.