This stuffed red bell peppers recipe is a wholesome and satisfying dish that combines the natural sweetness and crunchiness of red bell peppers with a flavorful stuffing of ground beef, rice, and vegetables. It is a perfect option for dinner parties or family dinners, as it is easy to make and visually appealing. The mixture of herbs and spices elevates the taste profile of this dish and makes it a crowd pleaser. Give Bela's Stuffed Red Bell Peppers a try and enjoy a burst of amazing flavors!
Ingredients
- 6 large red bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 zucchini, grated
- 1/2 cup corn kernels
- 1/2 cup frozen peas
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish
Directions
- Preheat your oven to 375°F (190°C).
- Cut off the tops of the red bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
- Add the onion and garlic to the skillet and cook until the onion is translucent.
- Stir in the grated carrot, zucchini, corn kernels, and peas. Cook for 2-3 minutes until the vegetables are slightly tender.
- Add the cooked rice, dried oregano, dried basil, smoked paprika, salt, and black pepper. Mix well to combine all the ingredients.
- Fill each red bell pepper with the ground beef and vegetable mixture, ensuring they are tightly packed.
- Place the filled bell peppers in a baking dish and sprinkle with the shredded mozzarella and grated Parmesan cheese.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 15 minutes or until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve hot.
