Stuffed Peppers with Cheese & Sesame Seeds

April 26, 2026

This recipe is a fantastic way to enjoy a vibrant, protein-rich meal that feels both indulgent and wholesome. The nuttiness of the toasted sesame seeds perfectly complements the melted cheese and the natural sweetness of the roasted peppers.

Ingredients

4 Large Bell Peppers (any color, halved and deseeded)
Filling: 500g Ground Turkey or Lean Beef
1 cup Cauliflower Rice (for a lighter, low-carb base)
1/2 Onion, finely diced
2 cloves Garlic, minced
1 tsp Smoked Paprika
1/2 tsp Cumin
1 cup Shredded Mozzarella or Sharp Cheddar
2 tbsp Sesame Seeds
1 tbsp Olive Oil
Salt and Pepper to taste
Garnish: Fresh parsley or chopped scallions

Instructions

Preheat & Prep: Preheat your oven to 200°C. Place the halved peppers in a baking dish, cut-side up. Drizzle with a little olive oil and bake for 10 minutes to soften them slightly.
Sauté the Filling: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic, sautéing until translucent. Add the ground meat and cook until browned. Stir in the cauliflower rice, smoked paprika, cumin, salt, and pepper. Cook for another 3-5 minutes until the cauliflower is tender.
Stuff the Peppers: Spoon the meat mixture generously into each pepper half. Press down slightly to ensure they are well-packed.
The Topping: Top each pepper with a handful of shredded cheese. Sprinkle the sesame seeds evenly over the cheese.
Bake: Return the dish to the oven and bake for 15–20 minutes, or until the peppers are tender and the cheese is bubbly and starting to golden-brown.
Serve: Let them rest for 5 minutes before serving. The sesame seeds provide a satisfying crunch that elevates the texture of the dish.

Pro-Tip for Content Creators

If you are photographing this for a blog or social media, use a mix of red, yellow, and orange peppers to create a vibrant visual contrast. A high-angle shot will capture the texture of the toasted sesame seeds against the melted cheese beautifully.
Are you looking for a specific side dish to pair with these, or perhaps a vegetarian alternative for the filling?