filled with a savory meat and rice mixture and topped with melted cheese and fresh parsley.
Here’s a typical ingredient list and recipe you can follow to recreate these:
🛒 Ingredients:
For the stuffed peppers:
4 large bell peppers (red, yellow, green — your choice)
1 lb (450 g) ground beef or turkey
1 cup cooked rice (or quinoa or bulgur for variation)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup tomato sauce or crushed tomatoes
1 tsp Italian seasoning (or a mix of oregano, basil, thyme)
Salt and pepper to taste
1 ½ cups shredded cheese (cheddar, mozzarella, or a blend)
Fresh parsley (for garnish)
Olive oil (for sautéing)
🍳 Instructions:
1. Prep the peppers:
Cut the tops off the bell peppers and remove seeds and membranes.
Blanch them in boiling water for 3–4 minutes (optional, for softer peppers), then drain and set aside.
2. Cook the filling:
In a skillet, heat olive oil and sauté the onions until soft.
Add garlic and ground beef. Cook until browned.
Stir in tomato sauce, cooked rice, Italian seasoning, salt, and pepper. Simmer for 5–10 minutes.
3. Stuff and bake:
Preheat oven to 375°F (190°C).
Fill each pepper with the meat and rice mixture.
Top with shredded cheese.
Place in a baking dish and add a bit of water to the bottom (about ¼ cup) to help steam them.
Cover with foil and bake for 30 minutes.
Remove foil and bake another 10 minutes or until cheese is bubbly and slightly browned.
4. Garnish and serve:
Sprinkle with chopped parsley and serve warm.