Stuffed Bell Peppers

Tender bell peppers filled with a flavorful mixture of ground meat, rice or quinoa, vegetables, and spices. Baked until the peppers are tender and the cheese topping is melted and golden. A satisfying and versatile dish that can be customized with various ingredients. Perfect as a main course or side dish.


  • 4 large bell peppers
  • 1 pound ground meat
  • 1 cup cooked rice or quinoa
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes
  • 1 cup shredded cheese
  • 1 teaspoon dried herbs
  • Salt and pepper
  • Olive oil


  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers by cutting off the tops, removing the seeds and membranes, and rinsing them under cold water.
  3. Heat olive oil in the flat plate of Ventray Grill over medium heat. Sauté chopped onion and minced garlic until translucent and fragrant.
  4. Add ground meat to the plate and cook until browned and fully cooked, breaking it into small pieces.
  5. Once the meat is cooked, add diced tomatoes, cooked rice or quinoa, dried herbs, salt, and pepper to the plate. Stir and let it cook a few more minutes to combine flavors. Adjust seasoning if needed.
  6. Arrange the bell peppers upright in a baking dish.
  7. Fill each pepper tightly with the meat and rice mixture. Spread any leftover filling around the peppers.
  8. Sprinkle shredded cheese on top of each stuffed pepper, covering the filling.
  9. Place the baking dish in the preheated oven and bake for 30-35 minutes, until the peppers are tender and the cheese is melted and golden brown.
  10. Remove the stuffed bell peppers from the oven and let them cool for a few minutes.
  11. Serve.

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