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Baked Stuffed Peppers

This baked stuffed peppers dish features vibrant red bell peppers filled with a savory mixture of grains, ground meat, cheese, and smoky spices. The peppers are roasted until tender and the cheese on top is bubbling and golden, creating a colorful, layered, and comforting meal with a blend of sweetness, earthiness, and smoky richness. The dish is easy to customize and offers a satisfying, visually appealing presentation.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 4 large red bell peppers firm, glossy, and vibrant
  • 1 cup cooked rice preferably fluffy and seasoned
  • 0.5 cup cooked quinoa adds nuttiness and texture
  • 0.5 pound cooked ground turkey or beef, lamb, or vegetarian substitute
  • 1 cup shredded mozzarella for meltiness and golden top
  • 0.25 cup grated Parmesan cheese adds depth and saltiness
  • 1 teaspoon smoked paprika for smoky flavor
  • 0.5 teaspoon cumin earthy warmth
  • ½ teaspoon salt to taste
  • ½ teaspoon black pepper freshly ground
  • ½ cup tomato sauce chunky and slightly tangy
  • 2 tablespoons olive oil for roasting and moisture
  • fresh herbs to taste chopped parsley or basil for garnish

Equipment

  • Baking dish
  • Mixing bowl
  • Knife
  • Spoon
  • Oven

Method
 

  1. Preheat your oven to 200°C (400°F). Slice the tops off the peppers and remove the seeds and membranes, then place them cut-side up in a baking dish. Drizzle with olive oil, sprinkle with a pinch of salt, and roast for 15 minutes until they start to soften and their aroma becomes fragrant.
  2. While the peppers roast, combine the cooked rice, quinoa, cooked ground turkey, smoked paprika, cumin, salt, and pepper in a large mixing bowl. Mix thoroughly until everything is evenly distributed, and the filling looks cohesive and fragrant.
  3. Remove the peppers from the oven once they are slightly softened and fragrant. Carefully spoon the filling into each pepper, pressing gently to pack it in without overflowing. Leave a little space at the top for the cheese.
  4. Sprinkle the shredded mozzarella and Parmesan cheese evenly over each stuffed pepper. This layer will melt and turn golden during baking, creating a bubbling crust.
  5. Bake the stuffed peppers uncovered at 180°C (355°F) for 25-30 minutes, until the cheese is bubbly and golden, and the peppers are tender but still hold their shape.
  6. Once done, remove the peppers from the oven and let them rest for 5 minutes. Garnish with chopped fresh herbs for a burst of freshness and color.