Stuffed Bell Peppers Recipe
Stuffed Bell Peppers are a comforting and versatile dish where bell peppers are filled with a flavorful mixture of ground meat (or vegetarian options), rice, vegetables, and seasonings. They are baked to perfection, allowing the flavors to meld together, making for a delicious and satisfying meal.
Equipment
- 1 large baking dish (9x13 inches or similar)
- Large skillet
- Medium saucepan (for cooking rice)
- Knife and Cutting Board
- Spoon or spatula for mixing
- Aluminum foil (optional)
Ingredients
- 4 large bell peppers any color: red, yellow, green, or orange
- 1 lb 450g ground beef (or ground turkey, chicken, or a vegetarian substitute like lentils or quinoa)
- 1 cup cooked rice white, brown, or a grain of choice
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp paprika optional for a smoky flavor
- Salt and pepper to taste
- 1 cup shredded cheese cheddar, mozzarella, or a mix
- 1 tbsp olive oil
- Fresh herbs optional, for garnish, such as parsley or basil
Instructions
- Prepare the bell peppers:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers are too wobbly, trim a small slice from the bottom to help them stand up straight.
- Place the peppers upright in a baking dish.
- Cook the rice:
- In a medium saucepan, cook the rice according to the package instructions. Set aside once cooked.
- Make the filling:
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until softened (about 3-4 minutes).
- Add the ground meat to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
- Stir in the drained diced tomatoes, oregano, cumin, paprika, salt, and pepper. Let the mixture simmer for 5 minutes, allowing the flavors to blend.
- Add the cooked rice to the skillet, stirring everything together until well combined. Taste and adjust seasonings as needed.
- Stuff the peppers:
- Carefully spoon the filling mixture into the hollowed bell peppers, pressing it down gently to pack it in. Top each filled pepper with a generous handful of shredded cheese.
- Bake the peppers:
- Cover the baking dish with aluminum foil (optional) and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and golden.
- Serve:
- Remove the peppers from the oven and allow them to cool slightly before serving.
- Garnish with fresh herbs if desired.
Video
Notes
Vegetarian Option: Use cooked quinoa or lentils instead of ground meat for a hearty vegetarian option.
Add-ins: For extra flavor, you can add sautéed mushrooms, zucchini, or spinach to the filling mix.
Make Ahead: You can prepare the stuffed peppers in advance and refrigerate them (before baking) for up to a day. When ready to bake, just add about 10 extra minutes of cooking time.
Freezer-Friendly: Stuffed bell peppers can be frozen before baking. Wrap them tightly in plastic wrap or foil, and store in the freezer for up to 3 months. To cook from frozen, bake covered at 375°F for 50-60 minutes.
Different Rice Options: Try using brown rice, quinoa, or couscous for a different texture and flavor.
Add-ins: For extra flavor, you can add sautéed mushrooms, zucchini, or spinach to the filling mix.
Make Ahead: You can prepare the stuffed peppers in advance and refrigerate them (before baking) for up to a day. When ready to bake, just add about 10 extra minutes of cooking time.
Freezer-Friendly: Stuffed bell peppers can be frozen before baking. Wrap them tightly in plastic wrap or foil, and store in the freezer for up to 3 months. To cook from frozen, bake covered at 375°F for 50-60 minutes.
Different Rice Options: Try using brown rice, quinoa, or couscous for a different texture and flavor.