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Zesty Stuffed Peppers

This dish features colorful bell peppers filled with a savory mixture of cooked rice, ground meat or beans, fresh herbs, and lemon zest, then baked until tender and golden. The addition of cheese creates a melty, crispy top, while the herbs and lemon keep the flavors bright and fresh. It’s a satisfying, vibrant meal with a pleasing combination of textures and flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers choose colorful, firm peppers
  • 1 cup cooked rice white or brown rice, cooled
  • 1/2 pound ground meat beef, turkey, or chicken, optional
  • 1 can beans drained and rinsed, optional for vegetarian
  • 1/4 cup fresh herbs chopped parsley, basil, or cilantro
  • 1 lemon lemon zest and juice
  • 1/2 cup cheddar cheese shredded, optional
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil

Equipment

  • Baking dish
  • Chef’s knife
  • Mixing bowl
  • Spoon or piping bag
  • Oven

Method
 

  1. Preheat your oven to 190°C (375°F). Cut the tops off the bell peppers and carefully scoop out the seeds and membranes, creating a hollow cavity for the filling.
  2. Heat olive oil in a pan over medium heat. Add chopped onions and cook until translucent and fragrant, about 5 minutes, stirring occasionally.
  3. Add minced garlic to the onions and cook for another minute until it releases aroma.
  4. In a large bowl, combine cooked rice, ground meat (or beans), chopped herbs, lemon zest, and a squeeze of lemon juice. Mix everything until well incorporated.
  5. Fold in the sautéed onions and garlic into the rice mixture, ensuring the filling is evenly combined.
  6. Stuff each hollowed-out pepper generously with the filling, pressing down lightly to pack it in.
  7. Place the stuffed peppers upright in a baking dish. Sprinkle the tops with shredded cheese if desired.
  8. Bake uncovered in the preheated oven for 30 to 35 minutes, or until the peppers are tender and the filling is hot and bubbling.
  9. If you like a golden, bubbly cheese topping, broil the peppers for an additional 2-3 minutes, keeping a close eye to prevent burning.
  10. Remove the peppers from the oven and let them rest for 5 minutes to allow the flavors to settle and the filling to set slightly.
  11. Serve the stuffed peppers warm, garnished with extra herbs or lemon wedges if desired, and enjoy the bright, satisfying flavors.

Notes

Ensure peppers are tender but not mushy; check at 30 minutes and adjust baking time as needed. Draining excess moisture from the filling helps prevent sogginess and promotes a crispy cheese topping.