These Stuffed Bell Peppers are a hearty and delicious dish filled with a savory mixture of rice, minced meat, and vegetables. Perfectly baked and topped with cheese and a creamy sour cream dill sauce, this recipe is both comforting and flavorful. Great for family dinners or entertaining guests!
Preparation Time
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Ingredients
For the Stuffed Peppers:
- Rice: 100 g (1/2 cup), rinsed
- Water: 250 ml (1 cup)
- Bell peppers: 3, halved and deseeded
- Vegetable oil: 2 tbsp
- Onion: 1, finely chopped
- Minced meat: 500 g (1.1 lbs)
- Carrot: 1 large, grated
- Tomato paste: 1 tbsp
- Soy sauce: 2 tbsp
- Provencal herbs: 1 tsp
- Salt: 1 tsp
- Garlic: 2 cloves, minced
- Black pepper: 1/2 tsp
For the Topping:
- Cheese: 100 g (3.5 oz), grated
- Sour cream: 2 tbsp
- Dill: A bunch, chopped
Directions
Prepare the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a pot, combine the rice with 250 ml water. Bring to a boil, then reduce the heat to low. Cover and cook for 10 minutes. Remove from heat and let it cool.
Prepare the Bell Peppers:
3. Preheat your oven to 190°C (375°F).
4. Halve and deseed the bell peppers. Rub them with vegetable oil and season with salt and pepper. Place them in a baking dish.
Prepare the Filling:
5. Heat 1 tbsp of vegetable oil in a skillet over medium heat. Sauté the chopped onion until translucent.
6. Add the grated carrot and cook for 3 minutes.
7. Stir in the minced meat and cook until browned.
8. Add tomato paste, soy sauce, Provencal herbs, salt, minced garlic, and black pepper. Mix well.
9. Stir the cooked rice into the meat mixture until well combined.
Stuff and Bake:
10. Fill each bell pepper half with the meat and rice mixture.
11. Cover the dish with foil and bake for 30 minutes.
12. Remove the foil, sprinkle grated cheese over the peppers, and bake for another 10 minutes until the cheese is melted and bubbly.
Prepare the Sauce:
13. In a small bowl, mix sour cream and chopped dill.
Serve:
14. Serve the stuffed peppers warm with a dollop of sour cream dill sauce on top.
Serving Suggestions
- Pair with a fresh green salad or steamed vegetables.
- Serve alongside crusty bread or garlic bread.
Cooking Tips
- For extra flavor, add a pinch of chili flakes to the filling.
- Substitute minced beef with chicken, turkey, or plant-based alternatives for variation.
- Pre-roast the peppers for a softer texture if desired.
Nutritional Benefits
- Rice: Provides energy and dietary fiber.
- Bell Peppers: Rich in vitamin C and antioxidants.
- Dill: Adds a fresh burst of flavor and contains vitamins A and C.
Dietary Information
- High in protein and nutrients.
- Can be made gluten-free by using tamari instead of soy sauce.
Nutritional Facts (Per Serving)
- Calories: 320
- Protein: 18 g
- Fat: 15 g
- Carbohydrates: 25 g
- Fiber: 4 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) until warmed through.
Why You’ll Love This Recipe
- A balanced, nutritious, and comforting meal.
- Easy to customize with different vegetables or proteins.
- Perfect for meal prepping or serving to a crowd.
- The cheesy topping and creamy dill sauce elevate the flavors!
Conclusion
These Stuffed Bell Peppers are a flavorful and wholesome dish that combines savory meat, hearty rice, and vibrant vegetables. Topped with melted cheese and served with a refreshing dill sauce, they’re sure to become a family favorite. Try them today for a delicious meal that’s both satisfying and easy to prepare!
Frequently Asked Questions
- Can I use another grain instead of rice?
Yes, quinoa, couscous, or barley are great substitutes. - Can I make this dish vegetarian?
Absolutely! Replace minced meat with lentils, chickpeas, or a plant-based meat alternative. - Do I need to pre-cook the peppers?
No, but pre-cooking them for 5–10 minutes can make them softer and reduce baking time. - Can I freeze stuffed peppers?
Yes, freeze them before or after baking. Thaw overnight in the fridge before reheating. - What cheese works best?
Cheddar, mozzarella, or Monterey Jack are great options. - Can I use canned tomatoes instead of tomato paste?
Yes, but reduce the amount slightly to avoid excess moisture. - How do I prevent the filling from drying out?
Cover the peppers with foil during the first part of baking. - Can I add more vegetables?
Certainly! Diced zucchini, mushrooms, or spinach can be added to the filling. - How long do leftovers last?
Leftovers can be stored in the fridge for up to 3 days. - What’s the best way to reheat stuffed peppers?
Reheat in the oven at 180°C (350°F) until warmed through for best results.