Classic Stuffed Peppers
The bell pepper is an excellent vessel for stuffing meat, rice, and, of course, cheese. It's strong enough to hold its shape in the oven, and the flavour is subtle enough to go well with just about anything. This is our favourite recipe but the customisation options are endless. We use grated Cheddar, but feel free to swap in any other melty cheese that you have on hand. You can also use another ground protein (pork, turkey, or chicken) in the place of beef. You could even use Italian sausage! Once you make this iteration we encourage you to make your own and show us the results!

We've loved stuffed peppers since we first laid eyes on them. This is our classic recipe—once you master them start experimenting with our Cheesesteak and Chicken Parm varieties.

MAKES:
6 SERVINGS
PREP TIME:
0 HOURS 10 MINS
TOTAL TIME:
1 HOUR 20 MINS
INGREDIENTS
115 g uncooked rice
2 tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 tbsp. tomato paste
3 cloves garlic, crushed
450 g beef mince
1 x 400g can chopped tomatoes
1 tsp. dried oregano
Salt
Freshly ground black pepper
6 bell peppers, tops and cores removed
100 g grated Cheddar
Freshly chopped parsley, for garnish

DIRECTIONS
Preheat oven to 200°C (180ºC fan). In a small saucepan, prepare rice according to package instructions. In a large pan over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
Return beef mixture to pan, then stir in cooked rice and chopped tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
Place peppers cut side-up in a 23cm x 33cm baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with cheese, then cover baking dish with foil.
Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
Garnish with parsley before serving.