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Smoky Roasted Stuffed Peppers

This dish features bell peppers roasted until their skins blister and char, creating a smoky aroma and deep flavor. The peppers are then stuffed with a savory mixture of cooked rice, seasoned ground meat or beans, melted cheese, and fresh herbs, baked until bubbly and golden. The final presentation showcases tender, charred peppers filled with a gooey, flavorful filling with a satisfying contrast of smoky and cheesy textures.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers preferably firm and brightly colored
  • 1 cup rice jasmine or other fluffy grains
  • 1 lb ground meat or beans turkey, beef, black beans, or chickpeas
  • 1 diced onion
  • 2 cloves garlic minced
  • ½ cup shredded cheese mozzarella or Monterey Jack
  • ¼ cup Parmesan cheese optional, for topping
  • 2 tablespoons olive oil for roasting and cooking
  • ½ teaspoon smoked paprika adds smoky flavor
  • to taste salt and pepper
  • a splash lemon juice lemon juice optional, for brightness

Equipment

  • Baking sheet
  • Skillet
  • Knife
  • Spoon or spatula
  • Oven
  • Cooking pot
  • Tongs

Method
 

  1. Preheat your oven to 200°C (390°F).
  2. Using a sharp knife, cut the tops off each bell pepper and carefully remove the seeds and membranes. Place them on a baking sheet lined with parchment paper.
  3. Broil the peppers on the top rack for 5-7 minutes until the skins blister and blacken slightly, watching closely so they don't burn. This creates that smoky, charred flavor.
  4. While the peppers char, cook the rice in boiling water according to package instructions until fluffy. Drain and set aside to cool slightly.
  5. In a skillet, heat olive oil over medium heat until it shimmers. Add the ground meat or beans and cook until browned, about 8 minutes, breaking it apart with a spatula.
  6. Add the diced onion and minced garlic to the skillet. Sauté until fragrant and translucent, about 2 minutes. Season with salt, pepper, and smoked paprika for depth.
  7. Stir in the cooked rice and half of the shredded cheese, mixing until combined and heated through. Taste and adjust seasoning as needed.
  8. Gently stuff each blistered pepper with the filling, pressing down softly to pack in the mixture. Arrange the stuffed peppers upright in a baking dish.
  9. Top each stuffed pepper with a sprinkle of remaining cheese and a little Parmesan if using. Drizzle lightly with olive oil for a shiny finish.
  10. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden, and the peppers are tender when pierced with a fork.
  11. Remove from the oven and let rest for 5 minutes. Squeeze a splash of lemon juice over the top for brightness, then serve warm, garnished with fresh herbs if desired.