Macedonian style stuffed peppers as seen on the Macedonian Heritage Hour on OMNI Television

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Turkey is lower in fat, while chicken is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa adds protein, while bulgur is more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: skip cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Preheat the oven to 180°C (350°F).

Prepare bell peppers by cutting off the tops and removing seeds.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add ground meat to the skillet, cooking until browned, about 5-7 minutes.

Stir in rice, chopped tomatoes, parsley, paprika, salt, and black pepper.

Add vegetable broth and lemon juice, simmering for 10 minutes until rice absorbs liquid.

Stuff the prepared peppers with the meat and rice mixture, packing tightly.

Place stuffed peppers upright in a baking dish, adding bay leaves around them.

Drizzle with olive oil and cover with foil.

Bake in the preheated oven for 30-35 minutes until peppers are tender.

Remove foil and sprinkle cheese on top, baking for an additional 10 minutes until melted.

Let cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: