Stuffed bell peppers are a classic dish that brings together vibrant bell peppers filled with a savory mixture, topped with gooey melted cheese.

Originating from Mediterranean cuisine, this recipe has found its way into kitchens around the world due to its versatility and comforting flavors. Despite its impressive appearance, stuffed bell peppers are surprisingly easy to make, making them an ideal choice for both beginner and seasoned cooks alike.

The filling for these stuffed bell peppers is a delightful combination of minced lamb meat, cooked rice, sweetcorn, and mozzarella cheese, seasoned with a blend of aromatic spices including paprika, oregano, and black pepper.

This filling not only provides a hearty and satisfying texture but also bursts with flavor, creating a mouthwatering experience with every bite.

The peppers are first hollowed out, removing the seeds and membrane, then filled generously with the flavorful mixture.

Topped with a layer of melted mozzarella cheese and garnished with fresh parsley, these stuffed bell peppers are baked to perfection, resulting in a dish that is both visually stunning and irresistibly delicious.

Expert Tip: Feel free to customize the filling according to your preferences by adding additional vegetables such as diced carrots, celery, or mushrooms for extra flavor and texture.

Ingredients

Bell Peppers: Bell peppers serve as the main ingredient and edible vessel for this recipe. Their vibrant colors not only add visual appeal but also provide a sweet and slightly tangy flavor that complements the filling.

Olive Oil: Olive oil adds richness and depth to the filling, enhancing its overall flavor profile.

Minced Meat Lamb: Minced lamb meat brings a hearty and savory element to the filling, providing protein and a delicious meaty texture.

Onion: Onion adds sweetness and depth of flavor to the filling, enhancing its aromatic qualities.

Garlic: Garlic contributes a pungent and aromatic flavor to the filling, complementing the other ingredients.

Tomatoes (Canned & Drained): Canned tomatoes provide a rich and tangy base for the filling, adding moisture and depth of flavor.

Salt: Salt enhances the natural flavors of the ingredients and helps to balance the overall taste of the filling.

Paprika: Paprika lends a subtle smokiness and mild heat to the filling, adding depth and complexity to the flavor profile.

Black Pepper: Black pepper adds a warm and spicy kick to the filling, elevating its overall taste.

Oregano: Oregano contributes a fragrant and earthy flavor to the filling, enhancing its Mediterranean-inspired profile.

Rice (Cooked): Cooked rice provides bulk and texture to the filling, making it more substantial and satisfying.

Sweetcorn (Frozen): Sweetcorn adds sweetness and crunch to the filling, complementing the other savory ingredients.

Mozzarella Cheese: Mozzarella cheese adds creaminess and richness to the filling, melting beautifully and binding the ingredients together.

Parsley: Fresh parsley is used as a garnish, adding a pop of color and a fresh, herbaceous flavor to the finished dish.

Expert Tip: For a quicker cooking time, you can parboil the bell peppers in boiling water for a few minutes before stuffing and baking them. This will help soften the peppers and reduce overall baking time.

Serving Suggestions

• Serve the stuffed bell peppers hot straight from the oven for the best flavor and texture.
• Accompany the dish with a side of crusty bread or garlic bread to soak up any delicious juices.
• Pair the stuffed peppers with a simple green salad dressed with a light vinaigrette for a refreshing contrast.
• For a heartier meal, serve the stuffed peppers alongside roasted or mashed potatoes.
• Garnish each serving with a sprinkle of freshly chopped parsley for a pop of color and freshness.
• Consider serving a side of tzatziki or yogurt sauce for dipping, adding a creamy and tangy element to the meal.
• For a complete Mediterranean-inspired feast, serve the stuffed bell peppers alongside other dishes such as grilled vegetables, hummus, and falafel.

Expert Tip: Ensure to thoroughly remove the seeds and membrane from the bell peppers before filling them to create ample space for the stuffing and prevent any bitterness.

Frequently Asked Questions

Are there any vegetarian alternatives for the minced meat?

Yes, you can easily substitute the minced meat with cooked lentils, quinoa, or a meat alternative such as crumbled tofu or textured vegetable protein (TVP). These alternatives provide protein and texture while keeping the dish vegetarian-friendly.

Can I use different types of bell peppers?

Absolutely! While the recipe calls for regular bell peppers, you can experiment with different colors such as red, yellow, or orange bell peppers to add visual appeal and variety to the dish. Each color has its own unique flavor profile, so feel free to mix and match according to your preference.

Can I prepare stuffed bell peppers in advance?

Yes, you can prepare the filling and stuff the bell peppers ahead of time, then refrigerate them until ready to bake. Simply cover the stuffed peppers tightly with plastic wrap or aluminum foil to prevent them from drying out. When ready to serve, remove from the refrigerator, top with cheese, and bake according to the recipe instructions.

How do I store leftovers?

If you have any leftover stuffed bell peppers, allow them to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, place the stuffed peppers in a baking dish, cover with foil, and bake in a preheated oven until heated through.

Can I freeze stuffed bell peppers?

Yes, you can freeze stuffed bell peppers for longer-term storage. Once assembled, place the stuffed peppers on a baking sheet and flash freeze until solid. Then, transfer the frozen peppers to a freezer-safe bag or container and store in the freezer for up to 2-3 months. To reheat, thaw in the refrigerator overnight and bake as directed until heated through.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Roasted Bell Pepper Risotto
• Capsicum Curry
• Aloo Capsicum
• Steamed Vegetables

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Stuffed Bell Peppers

by Nabeela Kauser

Embark on a culinary journey with the delectable stuffed bell peppers. This savoury dish marries flavours from the East and the West, creating a harmonious blend that's sure to be a crowd-pleaser.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dinner, Lunch

Cuisine American, Mediterranean, Mexican

Servings 8

Calories 389 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 8 Bell Peppers

Filling

• ▢ 1 tbsp Olive Oil
• ▢ 500 g Minced Meat Lamb
• ▢ 1 Onion
• ▢ 3 cloves Garlic Chopped
• ▢ 200 g Tomatoes Canned & Drained
• ▢ 1 tsp Salt
• ▢ 1 tsp Paprika
• ▢ 1 tsp Black Pepper
• ▢ 1 tsp Oregano
• ▢ 100 g Rice Cooked
• ▢ 100 g Sweetcorn Frozen
• ▢ 100 g Mozzarella Cheese

Topping

• ▢ 200 g Mozzarella Cheese
• ▢ 1 handful Parsley

Instructions

• Cut the tops of the bell pepper and remove the seeds and membrane. (See note 1)
• Preheat the oven to 180°C (350°F) Gas Mark 4
• In a large pan heat the olive oil over medium heat.
• Add the onion and the bell peppers to the pan and cook for 3-4 minutes until softened. (See note 2)
• Add the chopped garlic and cook for 1-2 minutes.
• Add the minced meat and cook for 6-8 minutes until the mince browns, be sure to break apart the mince until there are no lumps.
• Season with salt, black pepper, paprika and oregano and cook for 1-2 minutes.
• Add the canned tomato, make sure to drain the excess sauce and cook for 4-5 minutes.
• Stir in the cooked rice, sweetcorn and mozzarella cheese and mix well.
• Stuff each bell pepper with the mixture. (See note 3)
• Top the peppers with cheese and garnish with fresh chopped parsley. Bake for 20 minutes until cheese is melted and browned.

Video

Notes

Note 1 – Choose bell peppers with flat bottoms so they will stand upright in the dish. You can cut a thin slice off the bottom of your bell peppers if they are not entirely flat to help them stand up more steadily.

Note 2 – Use the leftover bell pepper tops and cut them into small pieces.

Note 3 – This recipe makes 8 stuffed bell peppers. My dish wasn’t big enough, so I added the remaining 2 separately in a smaller dish.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 389kcalCarbohydrates: 24gProtein: 22gFat: 23gSaturated Fat: 10gTrans Fat: 1gCholesterol: 74mgSodium: 576mgPotassium: 584mgFibre: 4gSugar: 7gVitamin A: 4288IUVitamin C: 159mgVitamin D: 0.2µgCalcium: 227mgIron: 2mg

Keyword Baking, Bell Peppers, Capsicum, Comfort Food, Food, Recipe

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