Cheesy Stuffed Bell Peppers (Mozzarella-Melt Beef Filling)
Full ingredient list below 👇
INGREDIENTS — makes 4 halves (serves 2)
• 2 large bell peppers (red or yellow), halved and deseeded
• 250 g ground beef
• 120 g uncooked long-grain rice (≈ ½ cup)
• 1 small red onion, finely diced
• 1 clove garlic, minced
• 200 ml tomato passata (or puréed tomatoes)
• 120 g low-moisture mozzarella, grated (≈ 1 heaped cup)
• 1 tbsp olive oil (for sautéing)
• 1 tsp sweet paprika
• Salt & black pepper to taste
• Fresh parsley, chopped (garnish)
• Extra 1 tsp olive oil for greasing the baking dish
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METHOD
1. **Cook the Rice**
– Rinse 120 g rice until water runs clear.
– Combine with 240 ml salted water, bring to a boil, cover, simmer **10 min** (al dente).
– Drain if needed; fluff and cool 2 min.
2. **Prepare Peppers**
– Halve peppers lengthwise; remove seeds.
– Lightly salt inside.
3. **Make Filling**
– Heat 1 tbsp olive oil in a skillet.
– Add diced red onion and garlic; sauté 2 min.
– Add ground beef; season with salt, pepper, paprika. Brown 4-5 min.
– Pour in passata; simmer 2 min.
– Off heat, fold in cooked rice until evenly combined.
4. **Assemble**
– Lightly oil a heat-proof glass dish.
– Nestle pepper halves; spoon filling to the top.
– Cover generously with grated mozzarella.
5. **Bake**
– 200 °C / 392 °F, **20–25 min**.
– Optional: last 3 min on grill/broil for golden cheese.
6. **Finish & Serve**
– Sprinkle chopped parsley immediately after baking.
– Plate two halves per serving; add extra parsley for color.
– Enjoy the melty mozzarella pull!
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NUTRITION (approx. per half pepper)
280 kcal • 21 g Protein • 10 g Fat • 26 g Carbs
*(values vary with exact mozzarella and pepper size)*
#stuffedpeppers #easyrecipes #comfortfood #mozzarellacheese #SimpleMealStories
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