These peppers are made for evenings when you want real food without juggling pans. Everything comes together in one dish, the oven does the work, and the flavors settle in quietly while you wait.
Difficulty
Easy
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Servings
4 stuffed pepper halves (serves 2–3)
Ingredients
Instructions
- Heat the oven to 190°C / 375°F and lightly oil a baking dish.
- Cut the peppers in half lengthwise and remove the seeds; place them cut-side up in the dish.
- Warm the olive oil in a pan and soften the onion with a pinch of salt.
- Add the garlic and ground meat, breaking it up until just cooked through.
- Stir in the rice, tomato paste, water, paprika, oregano, and pepper. Taste and adjust salt.
- Spoon the filling into the pepper halves, pressing gently but not packing tightly.
- Sprinkle the cheese over the top.
- Bake uncovered until the peppers are tender and the tops are lightly browned, about 40 minutes.
Storage (meal-for-tomorrow perspective)
These peppers reheat well and hold their shape. Store leftovers in the fridge for up to 3 days and warm them in the oven or microwave — they’re often better the next day.
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Teriyaki-Style Salmon with Pak Choi (15-Minute Dinner)
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