Ingredients:

  • 1 cup uncooked rice (jasmine or long-grain)
  • 2 cups water or broth (vegetable or chicken)
  • 1 lb ground beef or turkey
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 cup diced tomatoes (canned or fresh)
  • 1/2 cup shredded cheese (mozzarella or cheddar), optional
  • 1 tbsp olive oil
  • 4 medium bell peppers (any color)
  • 1 tbsp olive oil (for brushing)
  • Your favorite herbs for garnish (like parsley or basil)

Instructions:

  1. In a pot, bring water or broth to a boil, then stir in rice. Cover and reduce heat; simmer for 15-20 minutes until fluffy.
  2. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds. Brush the outsides with olive oil.
  3. In a skillet over medium heat, add olive oil, then sauté onions until translucent (about 5 minutes). Add garlic, cook for another minute, then add ground meat. Cook until browned.
  4. Stir in cumin, paprika, salt, pepper, diced tomatoes, and cooked rice. Mix well; remove from heat.
  5. Carefully fill each pepper with the meat and rice mixture, packing it lightly.
  6. Place stuffed peppers upright in a baking dish. Add a splash of water to the bottom (to steam). Cover with foil and bake for 25 minutes. Remove foil, sprinkle cheese, and bake for another 10-15 minutes until cheese is melted and peppers are tender.
  7. Garnish with fresh herbs and serve hot!