St￭ Bell Peppers

Ingredients

• 4 large bell peppers (red, green, or yellow), tops removed and seeds scooped out
• 1 lb ground beef (or use lentils for a vegetarian option)
• 1 cup cooked rice (white or brown)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, drained
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes (optional, for heat)
• Fresh parsley, chopped
• Extra cheese for topping

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped onions and garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes.
3. Add the ground beef to the skillet, cooking until it is browned and cooked through, approximately 6-8 minutes. For vegetarian st￭ peppers, substitute the beef with equal parts cooked lentils.
4. Stir in the diced tomatoes, cooked rice, and seasonings—salt, pepper, oregano, paprika, and red pepper flakes. Mix thoroughly, allowing the ingredients to meld and the flavors to deepen, about 5 minutes.
5. Remove the skillet from heat and gently stir in 1/2 cup of cheese until it's melted and incorporated into the mixture, creating a creamy and unified stuffing.
6. Arrange your prepared bell peppers in a baking dish, ensuring they stand upright. Spoon the filling into each bell pepper cavity, packing the mixture tightly to ensure each bite is flavorful.
7. Sprinkle the remaining cheese over the st￭ peppers, then cover the dish with aluminum foil to ensure even cooking.
8. Bake the st￭ peppers in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese on top is bubbly and golden brown.
9. Once baked, remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving.