Outstanding Spanish Stuffed Green Bell Peppers
Brighten up your dinner table with these *Outstanding Spanish Stuffed Green Bell Peppers*, a vibrant and flavorful dish inspired by classic Spanish cuisine. Sweet, earthy green peppers are generously stuffed with a savory filling of seasoned ground beef (or your protein of choice), tender rice, and aromatic spices like smoked paprika and cumin, bringing a smoky depth of flavor to each bite. A rich tomato base and fresh parsley round out the filling, all topped with melted Manchego or cheddar for a decadent finish. Baked in a bath of broth to keep them perfectly tender, these peppers are as juicy as they are satisfying. Ideal for meal prep or a cozy family dinner, this gluten-free recipe is easy to customize and pairs wonderfully with a crisp side salad or crusty bread. Perfectly balanced and brimming with Mediterranean-inspired flavors, these stuffed peppers are sure to become a new household favorite.
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Recipe Information
Ingredients
- 4 pieces Green bell peppers
- 2 tablespoons Olive oil
- 250 grams Ground beef (or pork, turkey, or plant-based alternative)
- 200 grams Cooked white rice
- 1 medium Yellow onion, finely diced
- 3 pieces Garlic cloves, minced
- 400 grams Canned diced tomatoes
- 1.5 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Sweet or hot Spanish paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
- 100 grams Shredded Manchego or cheddar cheese
- 1 cup Chicken or vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Cut off the tops of the green bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with 1 tablespoon of olive oil. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 more minute, stirring frequently.
Stir in the ground beef and cook until browned, breaking it up with a wooden spoon (about 5-6 minutes).
Drain any excess fat from the skillet, if needed.
Add the cooked rice, canned diced tomatoes (with their juice), smoked paprika, ground cumin, Spanish paprika, salt, and black pepper. Stir well to combine and let simmer for 5 minutes.
Remove the skillet from heat and stir in the chopped parsley and half of the shredded cheese.
Arrange the prepared green bell peppers upright in a baking dish. If they do not stand upright, trim the bottoms slightly to create a flat surface.
Spoon the filling mixture into each pepper, pressing slightly to ensure they are fully stuffed.
Pour the chicken or vegetable broth into the baking dish around the peppers. Cover the dish with aluminum foil.
Bake for 30 minutes in the preheated oven.
Remove the foil and sprinkle the remaining cheese over the tops of the peppers.
Return the baking dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and golden brown.
Remove the stuffed peppers from the oven and let rest for 5 minutes before serving.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.4 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 255 mg | 20% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
