Here is a detailed, step-by-step Stuffed Bell Peppers recipe with full preparation guidance, structure, texture cues, and baking instructions.

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Stuffed Bell Peppers

Yield: 6 stuffed pepper halves (3 large peppers)
Pan Shape: 9 × 13-inch rectangular baking dish
Texture: Tender roasted pepper shell with savory, juicy filling
Appearance: Bright red, yellow, or green pepper halves filled and slightly domed with golden top

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Ingredients

Peppers

• 3 large bell peppers (red, yellow, or green)

• 1 tablespoon olive oil

• 1/2 teaspoon salt

Choose peppers that can stand upright when halved.

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Filling

• 1 lb (450 g) ground beef (or ground turkey)

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 cup cooked rice (white or brown)

• 1 cup tomato sauce

• 1/2 cup diced tomatoes (drained slightly)

• 1 teaspoon Italian seasoning

• 1/2 teaspoon paprika

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1 cup shredded mozzarella or cheddar cheese

Optional additions:

• 1/4 cup grated Parmesan

• 1/2 cup corn or black beans

• Fresh parsley for garnish

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Equipment

• Large skillet

• 9 × 13 baking dish

• Foil

• Mixing spoon

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Step-by-Step Instructions

Step 1: Prepare the Peppers

1. Preheat oven to 375°F (190°C).

2. Slice peppers lengthwise from stem to bottom.

3. Remove seeds and white membranes.

4. Lightly brush inside with olive oil and sprinkle with salt.

For softer peppers:

• Pre-bake empty halves 10 minutes before stuffing.

Peppers should hold their shape but be slightly tender after baking.

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Step 2: Cook the Filling

1. Heat skillet over medium heat.

2. Add ground beef.

3. Cook 5–7 minutes, breaking into small crumbles.

4. Drain excess grease if needed.

Add onion and garlic.
Cook 3–4 minutes until softened.

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Step 3: Combine Ingredients

Stir into meat mixture:

• Cooked rice

• Tomato sauce

• Diced tomatoes

• Italian seasoning

• Paprika

• Salt and pepper

Simmer 5 minutes.

Texture goal:
Moist but not watery.
Mixture should hold together when spooned.

Stir in half of the shredded cheese.

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Step 4: Fill the Peppers

1. Spoon filling into each pepper half.

2. Pack gently but do not compress tightly.

3. Mound slightly above the rim.

Place peppers snugly in baking dish.