Oven-Baked Stuffed Bell Peppers with Ground Beef
Colorful bell peppers filled with a flavorful mixture of ground beef, carrots, olives, and seasonings. Baked in the oven until tender and aromatic, this dish is a delicious and nutritious option for lunch or dinner.
Equipment
- knife
- cutting board
- skillet
- baking dish
- toothpicks to secure the pepper lids
Ingredients
- 5 units bell peppers (red, yellow, or green)
- 2 cloves garlic, minced
- 1 unit onion, chopped
- 500 g ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 2 units carrots, chopped and cooked
- 1 cup chopped olives
- 2 slices bread soaked in milk
Instructions
- Cut the tops off the bell peppers to create lids and remove the seeds and white inner membranes.
- Set the peppers aside and keep the tops, as they will be used later.
- In a skillet, sauté the garlic and onion until lightly golden.
- Add the ground beef and cook until all the liquid evaporates and the meat becomes well browned.
- Season with salt, black pepper, paprika, and dried parsley. Mix well.
- Add the cooked carrots, chopped olives, and the bread soaked in milk. Mix everything thoroughly.
- Turn off the heat and fill each bell pepper with the meat mixture, packing them well.
- Place the pepper tops back on and secure them with toothpicks so they stay closed while baking.
- Bake in a preheated oven at 180°C (350°F) for about 20 minutes until the peppers become tender.
- Remove from the oven and serve hot.
Notes
Do not discard the tops of the peppers, as they help keep the filling moist during baking. You can replace ground beef with ground chicken or add cheese on top before baking for an even creamier version.
Nutrition
Calories: 420kcalCarbohydrates: 18gProtein: 28gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 620mgPotassium: 650mgFiber: 4gSugar: 6gVitamin A: 5200IUVitamin C: 120mgCalcium: 90mgIron: 3.2mg
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