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Classic Stuffed Bell Peppers

Delightful bell peppers filled with a savory mixture of grains, vegetables, and proteins, offering a burst of flavor and nutrients in every bite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large bell peppers (any color) Red and green add great visual appeal
  • 1 cup cooked rice (or quinoa for a twist)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 cup cooked ground chicken, turkey, or a plant-based protein
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1 cup shredded cheese (optional, ensure it’s Halal-friendly)
  • Fresh parsley or cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds inside. Set them aside.
Cooking the Filling
  1. In a large skillet over medium heat, sauté the onion until translucent. Stir in the garlic and cook for an additional minute. Add in the cooked rice and protein, then mix in the diced tomatoes, cumin, paprika, salt, and pepper. Cook until heated through.
Stuffing the Peppers
  1. Spoon the filling into each bell pepper until they are generously packed. If using cheese, add a sprinkle inside the peppers or reserve it for the top.
Baking
  1. Arrange the stuffed peppers upright in a baking dish. Pour a splash of water into the dish to keep things moist as they bake. Cover with foil and bake for 30 minutes.
  2. Remove the foil, add remaining cheese if desired, and bake for an additional 10-15 minutes or until the tops are golden.
Serving
  1. Let the peppers cool slightly, then garnish with fresh herbs before serving.

Notes

If you're out of rice, feel free to swap it for couscous or cauliflower rice for a low-carb option. Prep your ingredients beforehand for a smooth cooking process. To prevent soggy peppers, don’t overstuff them and always cover with foil during the first baking time.