Perfect Stuffed Bell Peppers (Printer-Friendly)
Hearty bell peppers filled with beef, rice, and cheese—easy to prepare, satisfying, and perfect for family dinners.
# What You’ll Need to Cook:
→ Stuffed Peppers
01 -
4 large bell peppers, assorted colours, firm and flat-bottomed
02 -
300 g lean ground beef
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100 g cooked long-grain white rice
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1 small onion, finely diced
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100 g mushrooms, finely chopped
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250 g diced tomatoes, drained
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100 g grated cheddar cheese, plus extra for topping
08 -
1 tablespoon Worcestershire sauce
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2 tablespoons fresh parsley, chopped
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1 teaspoon paprika
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1 tablespoon olive oil
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Salt and freshly ground black pepper, to taste
# Steps to Prepare:
01 -
Preheat oven to 190°C. Slice off the tops of the bell peppers and remove seeds and membranes. Lightly brush peppers with olive oil.
02 -
Place peppers in boiling water for 2 minutes, then transfer to a wire rack to drain and cool.
03 -
Heat olive oil in a frying pan over medium heat. Sauté onion and mushrooms until softened, about 3 minutes. Add ground beef, breaking apart, and cook until browned. Drain excess fat.
04 -
Add cooked rice, diced tomatoes, paprika, Worcestershire sauce, half of the grated cheese, parsley, salt, and pepper to the pan. Stir to thoroughly combine.
05 -
Arrange blanched peppers upright in a baking dish. Spoon the beef and rice filling into each pepper, gently pressing to pack.
06 -
Sprinkle remaining cheese over the filled peppers.
07 -
Cover dish with foil and bake at 190°C for 30 minutes. Uncover and continue baking for another 10-15 minutes until cheese is golden and peppers are tender.
08 -
Remove from oven, allow to rest for 5 minutes before serving. Garnish with additional parsley if desired.
# Extra Cooking Tips:
01 -
To prevent sogginess, ensure that all filling ingredients are well drained and the peppers are blanched only briefly.
02 -
Use freshly grated cheese for optimal melting and flavour.
03 -
Can be assembled up to 24 hours ahead and refrigerated before baking.