Preheat oven to 375°F (190°C) — or prepare grill for medium heat.
Cut bell peppers in half lengthwise. Remove stems, seeds, and membranes.
Lightly brush insides with olive oil (optional) and season with salt and pepper.
2. Cook the Filling:
In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
Add onion and garlic; sauté 3–4 minutes until soft.
Stir in cooked rice, marinara sauce, Italian seasoning, smoked paprika, salt, and pepper.
Cook 2–3 more minutes until heated through. Remove from heat.
3. Stuff the Peppers:
Spoon filling evenly into each pepper half (about ⅔ full — they’ll expand slightly).
Top each with a generous sprinkle of mozzarella and a pinch of Parmesan.
4. Wrap in Foil:
Tear off 4 large sheets of heavy-duty aluminum foil (about 12×12 inches each).
Place one stuffed pepper half in the center of each sheet.
Fold foil up around the pepper, leaving the top open so cheese can melt and brown.
Crimp edges to seal loosely — you want steam to escape but not spill out.
5. Bake or Grill:
Oven: Place packets on a baking sheet. Bake 30–35 minutes, until peppers are tender and cheese is bubbly and golden.
Grill: Place packets on indirect heat. Grill 30–40 minutes, rotating once halfway, until peppers are soft and cheese melts.
Air Fryer (optional): Place 2 packets at a time in basket (no foil needed). Air fry at 375°F for 15–20 minutes.
6. Serve:
Carefully open foil packets (watch for steam!).
Garnish with fresh herbs if desired.
Serve hot — great with a side salad or crusty bread.
💡 Tips & Variations:
Vegetarian? Swap beef for lentils, mushrooms, or plant-based crumbles.
Extra cheesy? Add a layer of ricotta or cream cheese under the mozzarella.
Spicy kick? Add red pepper flakes or diced jalapeños to the filling.
Make ahead? Assemble packets, refrigerate up to 24 hours, then bake as directed.
These foil-packed stuffed peppers are juicy, cheesy, and bursting with flavor — exactly like your photo! Perfect for weeknight dinners, camping, or meal prep.
Let me know if you want a low-carb version (skip rice), a Mexican-style twist (add beans & corn), or a slow cooker method! 🥘🌶️🧀
