Amazing Stuffed Peppers Rice: 15 Min Prep

Easy stuffed peppers with a savory ground beef filling, baked in a tangy tomato sauce. A comforting and flavorful meal perfect for any occasion.

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Preheat your oven to 180°C (350°F).
Cut the tops off the bell peppers and remove the seeds. Keep the tops to use as lids.
In a large skillet over medium heat, sauté the diced onion and carrots until softened, about 5 minutes.
Add the ground beef to the skillet and cook until browned, about 8-10 minutes. Drain any excess fat.
Stir in the chopped parsley, salt, black pepper, paprika, and garlic powder. If using cheese, mix it in now.
Stuff each prepared bell pepper with the meat mixture, pressing lightly to pack.
Prepare the sauce: Heat the oil in a small saucepan over medium heat. Whisk in the flour to form a roux.
Stir in 1 teaspoon of paprika, then gradually whisk in the tomato sauce and water or broth.
Add sugar if using, and season with salt and pepper to taste. Simmer for a few minutes until the sauce is smooth.
Place the stuffed peppers upright in a baking dish. Pour the sauce over and around the peppers, ensuring they are mostly covered.
Cover the baking dish tightly with foil or a lid.
Bake for 45-55 minutes, or until the meat is fully cooked and the peppers are tender.
For a lightly browned top, remove the foil during the last 5-10 minutes of baking.
Serve the stuffed peppers hot, garnished with fresh parsley if desired. They pair well with mashed potatoes, sour cream, or crusty bread.