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Stuffed Roasted Peppers with Savory Filling

This dish features large bell peppers filled with a hearty mixture of ground beef (or lentils), onions, garlic, and aromatic spices, then roasted until charred and tender. The peppers develop a smoky, slightly blistered exterior, while the filling becomes hot, bubbling, and flavorful, topped with melting cheese for a gooey finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers ripe, colorful
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 200 g cooked rice optional for vegetarian
  • 150 g ground beef or lentils cooked and drained
  • a handful chopped herbs parsley or cilantro
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • shredded cheese cheddar or mozzarella for melting
  • a splash olive oil

Equipment

  • Oven
  • Baking dish
  • Serrated spoon
  • Pan
  • Knife

Method
 

  1. Preheat your oven to 190°C (375°F) to get it ready for roasting the peppers.
  2. Use a serrated spoon to carefully cut off the tops of the peppers and scoop out all the seeds and membranes, creating a hollow cavity inside.
  3. Heat a splash of olive oil in a pan over medium heat. Add the diced onion and cook until it turns translucent and fragrant, about 5 minutes, filling your kitchen with a sweet aroma.
  4. Add the minced garlic to the pan and cook for another minute until it releases a warm, inviting smell.
  5. Stir in the cooked rice, ground beef or lentils, chopped herbs, smoked paprika, salt, and pepper. Mix everything well so the spices coat the filling evenly.
  6. Stuff each hollowed pepper with the filling, pressing gently to pack it in, and place them upright in a baking dish.
  7. Cover the dish with foil and bake in the preheated oven for 30 to 35 minutes, until the peppers are tender and begin to blister and char slightly on the edges.
  8. Remove the foil, sprinkle shredded cheese over the peppers, and bake uncovered for another 5 minutes until the cheese melts into a gooey, golden layer.
  9. Once out of the oven, let the peppers rest for about 5 minutes. This allows the flavors to settle and makes them easier to serve.
  10. Garnish with extra chopped herbs if desired, then serve hot with a side salad or crusty bread for a cozy, satisfying meal.

Notes

Ensure peppers are firm but tender after roasting. Draining excess water from the peppers before baking helps prevent sogginess. For extra smoky flavor, sprinkle additional smoked paprika or use chipotle in the filling.