Start by preheating your oven to 375°F (190°C) to ensure an even cooking temperature. Wash the bell peppers thoroughly to remove any dirt or residue. Once cleaned, cut off the tops and carefully remove the seeds and membranes inside.

This helps create a hollow space for the filling. To enhance the flavor, lightly brush the outer surface of each pepper with olive oil, which adds a slight charred taste when baked. Place the prepared peppers upright in a baking dish, ensuring they remain stable and ready for stuffing.

The filling is the heart of stuffed bell peppers, and there are multiple variations to suit different tastes. For classic stuffed peppers, heat olive oil in a skillet over medium heat, then sauté chopped onions and garlic until softened.

Add ground beef or turkey and cook until browned. Stir in diced tomatoes, cooked rice, salt, black pepper, and Italian seasoning, letting the mixture simmer for about five minutes to blend the flavors.

If you prefer a vegetarian option, start by heating olive oil in a skillet, then sauté onions and garlic until fragrant. Stir in black beans, cooked quinoa or lentils, diced tomatoes, cumin, paprika, salt, and black pepper. Let it cook for a few minutes until everything is well combined. The result is a rich, protein-packed filling with bold flavors.

Once the filling is ready, carefully spoon it into each prepared bell pepper, pressing gently to pack it in. To keep the peppers moist and flavorful, pour a small amount of tomato sauce over the top of each one. Cover the baking dish with aluminum foil and bake the stuffed peppers in the preheated oven for 30 minutes.

After that, remove the foil, sprinkle shredded cheese over the tops, and bake for another 10 minutes. This allows the cheese to melt and turn golden, adding a delicious finishing touch. Once done, remove the dish from the oven and let the stuffed peppers rest for a few minutes before serving, allowing the flavors to settle and enhance the overall taste.