Instructions:
1. Prepare the Bell Peppers
Begin by preheating your oven to 375°F (190°C).
Wash the bell peppers thoroughly under cold water. Slice off the tops and carefully remove the seeds and inner membranes, creating hollow shells ready for stuffing. Keep the tops if you like, as you can place them back on after stuffing for a pretty presentation!
2. Make the Filling
In a large skillet set over medium heat, warm a drizzle of oil. Add the diced onion and minced garlic, and sauté for about 2–3 minutes, until fragrant and slightly softened.
Next, add the ground meat. Break it up with a spoon and cook until browned all over. This should take around 5–7 minutes.
Once the meat is cooked through, stir in the cooked rice, the can of diced tomatoes (with their juices), dried oregano, paprika, salt, and pepper. Mix everything well and let it simmer for an additional 3–5 minutes so the flavors can blend nicely.
3. Assemble the Peppers
Place the hollowed bell peppers upright in a baking dish. Spoon the hearty meat and rice mixture into each pepper, pressing down gently to pack them well.
Once filled, generously sprinkle shredded cheese over the tops. If you saved the pepper tops, you can place them back on now if you like.
4. Bake
Cover the baking dish with aluminum foil and place it in the oven. Bake for about 25 minutes to allow the peppers to start softening.
Then, remove the foil and bake uncovered for another 10–15 minutes, or until the peppers are tender and the cheese is fully melted, golden, and bubbling.
5. Garnish and Serve
Once baked, remove the peppers from the oven. Let them cool for a few minutes. Garnish with a sprinkle of freshly chopped parsley before serving for a pop of color and freshness.
Enjoy your stuffed bell peppers hot with a side salad or some crusty bread for a complete meal!
