Spanish-Style Stuffed Peppers (Printable)

Bell peppers filled, baked, and packed with Spanish-inspired flavors for a satisfying main course.

# Components:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or green), tops sliced off, seeds removed
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium tomato, diced
05 - 1/2 cup frozen peas

→ Meats

06 - 10 ounces ground beef or ground pork

→ Grains

07 - 1 cup cooked white rice

→ Dairy

08 - 1/2 cup shredded Manchego or mozzarella cheese, plus extra for topping

→ Liquids

09 - 1/2 cup tomato sauce
10 - 2 tablespoons olive oil

→ Spices and Seasonings

11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground cumin
13 - 1/4 teaspoon chili flakes (optional)
14 - Salt and black pepper, to taste
15 - Fresh parsley, chopped, for garnish

# Directions:

01 - Preheat oven to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Stir in garlic and cook for 1 minute longer.
03 - Add ground beef or pork to the skillet and cook, using a spoon to break up the meat. Continue cooking until browned and cooked through, about 6 to 8 minutes.
04 - Add diced tomato, frozen peas, smoked paprika, cumin, chili flakes if using, and tomato sauce. Season with salt and black pepper. Simmer for 4 minutes until mixture is slightly thickened.
05 - Remove skillet from heat. Stir in cooked white rice and shredded cheese. Mix thoroughly to combine all filling components.
06 - Arrange bell peppers upright in a baking dish. Spoon the filling evenly into each pepper, packing gently. Top peppers with additional shredded cheese as desired.
07 - Cover baking dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 10 to 15 minutes, until peppers are tender and cheese is golden.
08 - Top with chopped fresh parsley before serving. Serve warm.

# Expert Advice:

01 -
  • You can sneak in extra veggies without anyone noticing (even picky eaters seem to miss the peas the first time).
  • The flavors are bold yet balanced and the filling comes together with just a skillet and a song, perfect for weeknights when you want something special but unfussy.
02 -
  • If your peppers are too small or thin, the filling might tumble out—always pick sturdy ones at the store.
  • I learned not to rush the rice; slightly cooling it before mixing prevents a soggy filling and helps the cheese meld just right.
03 -
  • Oil the baking dish lightly so the peppers don’t stick and shred when serving (I learned this after one very messy attempt).
  • Using a mix of smoked and sweet paprika gives the filling extra complexity without overpowering it.
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