Stuffed Bell Peppers

close up of a bite of the stuffed bell pepper


6 Bell Peppers
½ lb Ground Beef
2 tbsp Olive Oil
1 White Onion, chopped
2 cloves of Garlic, minced
1 cup Uncooked Rice
Salt & Pepper to Taste
2 tbsp Tomato Paste
1 ½ tbsp Italian Seasoning
1 tbsp Smoked Paprika
1 ⅓ cup of Beef Stock
Around 2 cups grated Mozzarella Cheese
Fresh Parsley to garnish


  1. Prepare the peppers by cutting off the top, coring them, and taking out the seeds. Coat them with olive oil and char them in a preheated oven, under the broiler, or on the grill. How long depends on how much of a char you want, in a 400-degree oven it would be around 10 to 15 minutes. Charing them is optional if you prefer more of a crunch to your pepper you can skip this part. 
  2. Brown the beef in a skillet over medium-high heat and set aside.
  3. In a deep frying pan heat the olive oil and fry the onion and garlic for 2-3 minutes with salt and pepper.
  4. Add the uncooked, rinsed rice and cook off the express water. Add the tomato paste, Italian seasoning and paprika. Toast the rice for 3-4 minutes before pouring in the beef stock and simmering until the rice is cooked through.
  5. Stand your peppers up in a baking dish. If some of them don’t stand on their own just slice a small piece off the bottom to give them a flat surface, 
  6. Fill the peppers with the beef mixture, top with cheese, and bake them in a preheated oven for 10 minutes or until the cheese is melted to your liking.
  7. Garnish with fresh parsley and serve hot or cover and store them in the fridge to reheat late.
  8. To reheat them, simply place them in a hot oven covered with aluminum foil for around 10 minutes.


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