Ingredients
Method
Prepare the Rice:
- Cook the rice if you haven’t already. You’ll need about 1 1/2 to 2 cups of fully cooked rice for the filling.
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Steam the Bell Peppers (Optional):
- Place the bell peppers cut side up on a steaming rack over 1 inch of boiling water in a large pot. Cover and steam for 10 minutes to make them tender. This step is optional but recommended.
Mix the Filling:
- In a large mixing bowl, combine the ground beef, cooked rice, basil, summer savory, marjoram, salt, and freshly ground black pepper. Mix until everything is evenly combined.
Stuff the Bell Peppers:
- Arrange the peppers cut side up in a casserole dish.
- Spoon the ground beef and rice mixture into the peppers, gently packing the filling down. Fill each pepper to the top.
Add Olive Oil and Paprika:
- Drizzle olive oil over the peppers and into the bottom of the casserole dish. Rub the olive oil over the outside of the peppers to promote browning.
- Sprinkle paprika generously over the tops of the peppers for added flavor and color.
Bake the Peppers:
- Place the dish on the middle rack of your preheated oven.
- Bake for 35–50 minutes, or until the meat is fully cooked and a thermometer reads 160°F in the center of the filling.
Serve and Enjoy:
- Let the stuffed peppers cool slightly before serving.
- Serve warm, with ketchup on the side or alongside a crisp green salad or crusty bread.
Notes
- Vegetarian Option: Substitute the ground beef with black beans, lentils, or a plant-based meat alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap the stuffed peppers individually in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating Tips: Reheat in the oven at 350°F until heated through or in the microwave for a quick meal.