Main courses
Tender roasted peppers filled with a silky tomato-beef-and-rice stuffing, finished under heat for a glossy, lightly gratinéed top. Clean flavors, precise technique, weeknight-friendly elegance.
Recipe video
Mise en place (the “calm start”).
Heat oven to 200°C / 390°F. Line a baking dish. Dice onion finely (small, even cubes cook sweetly). Mince garlic. Chop parsley. Set rice ready and warm (cold rice clumps). Measure spices, tomatoes, stock, paste, cheese.
Prepare the peppers (structure + tenderness).
Slice a thin cap off each pepper. Remove seeds and white ribs (they’re bitter). Lightly salt inside each pepper. Brush outer skins with a little olive oil (about 5 g / 0.2 oz of the total). Stand peppers upright in the dish.
Par-bake (critical for fully tender peppers).
Add a splash of water to the bottom of the dish (about 60 g / 2.1 oz). Cover tightly with foil. Bake 12 minutes—this jump-starts tenderness so the filling doesn’t overcook while waiting for the pepper to soften.
Build flavor in the pan (don’t rush this).
While peppers par-bake, warm remaining olive oil in a skillet over medium heat. Add onion + a pinch of salt; cook 5–6 minutes until soft and translucent (not browned). Add garlic; cook 30 seconds until fragrant.
Brown the meat (for depth, not dryness).
Add ground beef. Break into small pieces. Cook 6–8 minutes, stirring, until no longer pink and lightly browned. If there’s excess fat, spoon off a little—too much fat makes the filling greasy.
Form the sauce (glossy, spoonable).
Stir in tomato paste; cook 1 minute to remove raw taste. Add crushed tomatoes + stock + oregano + paprika + pepper + remaining salt. Simmer 5 minutes until the mixture looks cohesive and thickened slightly (it should mound on a spoon, not run like soup).
Finish the stuffing (texture check).
Fold in warm cooked rice. Simmer 1–2 minutes to meld. Taste and adjust salt. The ideal texture: moist and cohesive, but not wet. If too loose, simmer 2 more minutes; if too thick, add 15–30 g / 0.5–1.1 oz stock.
Stuff + bake (clean assembly).
Remove peppers from oven. Uncover. Spoon filling in firmly but gently—pack enough to remove air gaps without crushing the pepper walls. Top each with mozzarella (20 g / 0.7 oz each). Bake uncovered 18–22 minutes until peppers are fully tender and cheese is melted and lightly golden.
Rest + finish (don’t skip).
Rest 5 minutes. Sprinkle parsley. Serve hot—pepper walls should be tender enough to cut with a fork, filling should stay together in a neat scoop.
Serve with: lemony arugula salad, roasted potatoes, or crusty bread
Optional lift: squeeze of lemon over the finished peppers
Notes, timing, difficulty, kcal (per serving)
Food safety: cook meat thoroughly; filling should reach 71°C / 160°F if using poultry or mixed meats
Main course (oven-baked stuffed vegetable)
Garnish: parsley + a drizzle of olive oil or a spoon of Greek yogurt on the side
Prep 20 min | Bake 35–40 min | Total ~60 min
Easy–Medium (technique-driven, not complicated)
~420 kcal per pepper (serves 4)
