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Stuffed Peppers with Savory Rice and Ground Meat

This dish features bell peppers filled with a seasoned mixture of ground meat, rice, caramelized onions, and smoky spices, baked until tender and caramelized on the edges. The filling becomes juicy and flavorful, while the peppers develop a slight char and soft texture, creating a vibrant and hearty presentation.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers preferably different colors
  • 1 cup rice long-grain or jasmine
  • 1 lb ground beef or preferred ground meat
  • 1 large onion thinly sliced
  • 2 teaspoons smoked paprika
  • 0.5 cup feta cheese crumbled
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Baking dish
  • Skillet

Method
 

  1. Preheat your oven to 375°F (190°C). Slice the tops off the peppers and remove the seeds and membranes. Place the peppers in a baking dish.
  2. Cook the rice in boiling salted water until just tender, about 10-12 minutes. Drain and set aside.
  3. Heat olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 10 minutes. This brings out their sweetness and depth of flavor.
  4. Add the ground beef to the skillet with the onions, breaking it apart with a spatula. Cook until browned all over, about 8 minutes. Season with smoked paprika, salt, and pepper, then stir to combine. Remove from heat.
  5. In a large mixing bowl, combine the cooked rice, seasoned ground meat mixture, crumbled feta cheese, and half of the cooked onions. Mix well to ensure everything is evenly distributed.
  6. Spoon the filling into each hollowed-out pepper, pressing gently to pack the mixture. Place the filled peppers upright in the baking dish.
  7. Sprinkle the remaining caramelized onions over the tops of the stuffed peppers for added flavor and presentation.
  8. Cover the dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, until the peppers are tender and slightly charred around the edges.
  9. Remove from the oven and let rest for a few minutes. Serve warm, garnished with extra feta or herbs if desired.