Sweet bell peppers filled with a juicy beef mixture, tomatoes, and fragrant vegetables, finished under a golden cheese crust. A brief pre-bake softens the peppers while keeping the filling rich and tender.
Ingredients
- Bell peppers — 4 pcs.
- Ground beef — 1.1 lb | 500 g
- Onion — 1 pc.
- Garlic — 3 cloves
- Carrot — 1 pc.
- Celery stalk — 1 stalk
- Canned tomatoes in their own juices — 14 oz | 400 g
- Sweet paprika — 1 tsp
- Ground chili pepper — 1/4 tsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Sugar — 1/4 tsp
- Fresh parsley, chopped — 2 tbsp
- Hard cheese, grated — 3.5 oz | 100 g
- Vegetable oil — 2 tbsp
How to cook
- Preheat the oven to 356°F | 180°C. Slice the tops off the peppers with the stems attached, then remove the seeds and membranes.
- Place the peppers cut side up in a baking dish and bake for 15 minutes, until slightly softened.
- While the peppers bake, heat the oil in a skillet. Sauté the finely chopped onion for 2–3 minutes, add the garlic, then the grated carrot and finely chopped celery stalk. Cook for another 4–5 minutes until tender.
- Add the ground beef, breaking it up with a spatula, and cook for 5–6 minutes until lightly browned.
- Stir in the tomatoes in their juices, paprika, chili, salt, black pepper, and sugar. Simmer over medium heat for 7–10 minutes, until the sauce thickens.
- Remove the skillet from the heat and stir in the chopped parsley.
- Take the peppers out of the oven and pour off any accumulated liquid if needed. Pack them tightly with the meat filling.
- Sprinkle with the grated cheese and bake for another 15 minutes, until golden on top.
- Let the dish rest for 5 minutes and serve hot.
Nutritional value (per serving)
| Item | Per serving |
|---|---|
| Calories | ~520 kcal |
| Protein | ~31 g |
| Fat | ~38 g |
| Carbohydrates | ~12 g |
| Fiber | ~4 g |
| Salt | ~1.7 g |
Nutritional values are approximate and depend on the specific products used.
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Tips and variations
- Choosing peppers: look for peppers with flat bottoms so they stand securely in the dish.
- Why bake in two stages: the initial bake makes the peppers softer and sweeter, while the final bake gives you an appetizing crust.
- Cheese options: mozzarella, gouda, cheddar, or suluguni all work well.
- Heat level: adjust the chili to taste or replace it with chili flakes.
- Lighter version: replace half the beef with turkey or chicken mince.
- Add-ins: for a heartier filling, add 3.5–3.5 oz | 80–100 g cooked rice or quinoa (not included in the base recipe).
- Make ahead: the filling can be prepared a day in advance, chilled, and used to stuff the peppers just before serving.
Frequently asked questions
Can I replace the beef with another mince?
Yes, turkey, chicken, or pork all work well. The simmering time stays the same; judge by the thickness and flavor of the filling.
How do I make the dish less spicy?
Leave out the chili or replace it with sweet paprika. You can also add chili flakes at the table to control the heat more easily.
Can I freeze stuffed peppers?
Yes. Cool completely, wrap individually, and freeze for up to 2–3 months. Thaw in the refrigerator and reheat in the oven at 338°F | 170°C for 15–20 minutes.