Stuffed Bell Peppers

Preheat your oven to 190°C (375°F). Bring a large pot of salted water to a boil. While waiting, carefully slice the tops off your bell peppers and remove the seeds and membranes from inside. You want to create a nice hollow cavity for the filling. A small, sharp knife works best for this. If the peppers are a bit wobbly, you can slice a very thin piece off the bottom to help them stand up—just be careful not to cut through into the cavity.

Once the water is boiling, gently lower the prepared bell peppers into the pot. Let them blanch for about 3-4 minutes. You’ll notice their color brighten and they’ll start to become slightly tender. This step is key—it softens them just enough so they bake perfectly later without staying too crunchy. Remove them with tongs and let them drain, cut-side down, on a paper towel-lined plate.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until it becomes soft and translucent. Now add the minced garlic and cook for another minute until fragrant—be careful not to burn it! That beautiful aroma means you’re on the right track.

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until it’s no longer pink and has developed some browned bits, about 6-8 minutes. If there’s a lot of excess fat, you can drain it off, but a little adds great flavor. This is where the foundation of your filling’s taste is built.

Stir in the crushed tomatoes, cooked rice, dried oregano, smoked paprika, salt, and black pepper. Let the mixture simmer together for about 5 minutes, stirring occasionally. You’re looking for a thick, cohesive filling that’s not too watery. The rice will soak up some of that tomatoey goodness. Give it a taste and adjust the seasoning if needed—this is your last chance!

Arrange the blanched peppers upright in your baking dish. If any are still a bit wobbly, you can nestle them close together or use a ball of foil in the dish to help them stay put. Spoon the beef and rice filling into each pepper, pressing down gently as you go. Fill them all the way to the top—they can handle it!

In a small bowl, mix the shredded mozzarella and grated Parmesan together. Top each stuffed pepper generously with the cheese blend, covering the filling completely. A little cheese might fall into the baking dish—that’s totally fine, it gets deliciously crispy.

Carefully place the baking dish in the preheated oven. Bake for 20-25 minutes, until the cheese is melted, bubbly, and has some golden-brown spots. The peppers should be tender enough to easily pierce with a fork but still hold their shape. Let them rest for 5 minutes before serving—they’ll be incredibly hot inside!