This is a classic – and so simple! Peppers are perfect for stuffing – and you find them in many cuisines around the world with different fillings and spices. These ones are with rice, veggies and ground meat.

Preparation time: 1 hour, 15 minutes

What you need:

1 cup (250g) cooked rice (white or brown, any leftover will do)

2 tablespoons olive oil

1 medium onion, chopped

2 tablespoons tomato paste

3 garlic cloves, minced

1 lb (500g) ground beef 

Salt and pepper to taste

1 tablespoon paprika powder

1 tablespoon cumin

1 can (14oz/400g) diced tomatoes

1 tablespoon dried oregano 

6 bell peppers (any color), tops and cores removed, tops cut into small pieces

1 small zucchini, cut in small pieces

1 cup (230g) mozzarella or Monterey jack cheese, shredded

How to do it:

Preheat oven to 400°F (200 C).

In a large pot, heat oil over medium heat. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more.

Add ground beef, paprika powder, cumin, 1 teaspoon salt and pepper and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes.

Add the cut pepper tops and zucchini and cook for another 2 minutes

Stir in cooked rice and diced tomatoes. Add oregano and taste with salt and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.

Place peppers cut side-up in a baking dish.  and drizzle with oil. If they don’t stand properly, cut a thin slice from the bottom (without making a hole).

Spoon beef/rice/tomato 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 for another 5 minutes until cheese is bubbly and slightly browend.

Enjoy!