Stuffed Bell Peppers Recipe

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Stuffed bell peppers are one of those comforting and satisfying meals that have stood the test of time. Brightly colored bell peppers are filled with a savory mixture of ground meat, rice, vegetables, herbs, and cheese, then baked until tender and flavorful. This dish is both hearty and wholesome, making it perfect for weeknight dinners or even entertaining guests. The best part is its versatility—you can adjust the fillings to match your preferences, use what you have on hand, or even prepare them ahead of time for a stress-free meal.

Ingredients

For 6 servings (6 stuffed peppers), you will need:

  • 6 large bell peppers (red, yellow, orange, or green)

  • 1 pound ground beef (or turkey, chicken, or sausage)

  • 1 cup cooked rice (white, brown, or wild rice)

  • 1 medium onion, finely diced

  • 2 cloves garlic, minced

  • 1 can (14.5 oz) diced tomatoes, drained

  • 1 cup tomato sauce (plus extra for topping)

  • 1 teaspoon Italian seasoning (or a mix of oregano, thyme, and basil)

  • ½ teaspoon smoked paprika (optional, for depth)

  • Salt and black pepper to taste

  • 1 cup shredded mozzarella or cheddar cheese (divided)

  • 2 tablespoons olive oil

  • Fresh parsley or basil, chopped (for garnish)

Instructions

Step 1: Prepare the Bell Peppers

Start by preheating your oven to 375°F (190°C). Wash the bell peppers thoroughly and cut the tops off, keeping them intact if you’d like to use them as “lids.” Remove the seeds and membranes from inside the peppers. To help them cook evenly, blanch them for about 3–4 minutes in boiling water, then transfer them to an ice bath. This step softens the peppers slightly before baking, but if you prefer a firmer texture, you can skip the blanching. Place the peppers upright in a lightly greased baking dish.

Step 2: Cook the Filling

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for another minute until fragrant. Next, add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary. Stir in the diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and black pepper. Let the mixture simmer for about 5–7 minutes so the flavors meld together. Finally, add the cooked rice and stir until everything is well combined. Remove from heat and mix in half of the shredded cheese.

Step 3: Stuff the Peppers

Using a spoon, carefully fill each bell pepper with the meat and rice mixture, pressing down slightly to pack it in. Fill the peppers almost to the top, then spoon a little extra tomato sauce over each one to keep them moist during baking.

Step 4: Bake the Peppers

Cover the baking dish with aluminum foil and bake for about 30 minutes. After that, remove the foil, sprinkle the remaining shredded cheese over the tops, and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly and the peppers are tender.

Step 5: Garnish and Serve

Once baked, allow the peppers to rest for a few minutes before serving. Garnish with freshly chopped parsley or basil for a burst of color and freshness. Serve the stuffed bell peppers warm with a simple green salad, garlic bread, or roasted vegetables.

Tips and Variations

  1. Protein Options: While ground beef is traditional, you can substitute ground turkey, chicken, pork, or even plant-based crumbles for a vegetarian-friendly version. For extra richness, try mixing beef with sausage.

  2. Grain Swaps: Instead of rice, try quinoa, couscous, farro, or even cauliflower rice for a lower-carb option.

  3. Cheese Choices: Mozzarella and cheddar are popular, but you could also use provolone, Monterey Jack, or a blend of Italian cheeses. A sprinkle of Parmesan on top adds a nice savory finish.

  4. Make Ahead: Stuff the peppers and refrigerate them (covered) for up to 24 hours before baking. You can also freeze them individually after cooking for easy future meals.

  5. Spice It Up: If you like heat, add diced jalapeños or a pinch of red pepper flakes to the filling.

Why This Recipe Works

This classic stuffed pepper recipe balances flavors and textures beautifully. The sweet, slightly crisp bell peppers act as edible bowls, complementing the savory and hearty filling inside. The addition of rice makes the dish more substantial, while the tomatoes add a bright acidity to cut through the richness of the meat and cheese. Baking everything together ensures the flavors meld, and the melted cheese topping creates a satisfying finish.

Stuffed bell peppers are also a complete meal in themselves, offering vegetables, protein, and grains in one convenient package. They’re colorful, customizable, and can be served with little more than a side salad to create a well-rounded dinner.

Serving Suggestions

  • Pair with a crisp green salad dressed with vinaigrette for a refreshing contrast.

  • Add a slice of buttery garlic bread to soak up the extra tomato sauce.

  • Serve with roasted potatoes or steamed vegetables for a heartier plate.

  • For wine lovers, a glass of medium-bodied red wine like Merlot or Chianti complements the dish perfectly.

Final Thoughts

Stuffed bell peppers are a timeless recipe that brings comfort and color to the table. They’re as practical as they are delicious, allowing you to use pantry staples and adjust ingredients based on what you have available. Whether you prepare them for a cozy family dinner or as part of a larger gathering, these peppers never fail to impress. With their tender shells, savory filling, and cheesy topping, they showcase the beauty of simple, wholesome cooking in every bite.

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