Description
Classic Stuffed Bell Peppers Recipe
Ingredients
6 large green bell peppers (or any color you prefer)
1 lb (450g) ground beef or ground turkey
1 cup cooked rice (white or brown)
1 small onion, finely chopped
2 garlic cloves, minced
1 can (14 oz) diced tomatoes, drained
1 cup marinara or tomato sauce (plus extra for topping)
1 teaspoon Italian seasoning
1 teaspoon paprika (optional)
Salt and pepper to taste
1 ½ cups shredded cheddar or mozzarella cheese
Fresh parsley, chopped (for garnish)
Instructions
Prep the Bell Peppers:
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
Optionally, blanch the peppers in boiling water for 3-4 minutes to soften them slightly.
Cook the Filling:
Heat a large skillet over medium heat and cook ground beef until browned. Drain excess fat.
Add onion and garlic to the skillet, cooking until softened.
Stir in diced tomatoes, marinara sauce, cooked rice, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.
Assemble the Peppers:
Arrange the bell peppers in a baking dish.
Spoon the beef and rice mixture into each pepper, packing them generously.
Top each pepper with a spoonful of marinara sauce and shredded cheese.
Bake:
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Serve:
Garnish with fresh parsley and serve hot. Pair with a simple side salad or crusty bread!
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
These baked stuffed bell peppers are a comforting, hearty dish perfect for any weeknight dinner!
Step-by-Step Guide
Follow this detailed guide for perfect peppers every time. First, preheat your oven to 375°F (190°C). Carefully slice the tops off six large bell peppers; remove seeds and ribs. For a tender bite, blanch the hollowed peppers in boiling water for 3-4 minutes, then drain them upside down. While they dry, brown 1 lb of ground beef in a skillet. Drain fat, then add chopped onion and minced garlic, cooking until soft. Incorporate one drained can of diced tomatoes, 1 cup of marinara sauce, 1 cup of cooked rice, and your seasonings. Simmer the mixture for 5 minutes to blend flavors.
Place the peppers upright in a baking dish. Evenly divide the filling among them, packing it down. Top each with an extra spoonful of marinara and a generous portion of shredded cheese. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are soft and the cheese is golden and bubbly.
Serving Suggestions
These stuffed peppers are a complete meal but pair wonderfully with light, complementary sides. For a fresh contrast, serve with a simple green salad dressed with a tangy vinaigrette. Crusty garlic bread or a warm dinner roll is perfect for soaking up any extra sauce. For a lower-carb option, consider a side of roasted asparagus or zucchini noodles.
How-to Summary
In summary: hollow and blanch peppers, cook beef with aromatics, mix in tomatoes, sauce, and rice, stuff peppers, top with cheese, bake covered for 25 minutes, then uncovered until done.
Frequently Asked Questions
Can I prepare stuffed peppers ahead of time? Absolutely. Assemble the peppers completely, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
How can I make this recipe vegetarian? Substitute the ground beef with a plant-based ground alternative, cooked lentils, or a mixture of quinoa and black beans.
Why are my bell peppers still firm after baking? Skipping the blanching step can lead to firmer peppers. Ensure you blanch them first, and verify your oven temperature is accurate with an oven thermometer.
Can I freeze stuffed peppers? Yes, for up to 3 months. Bake them until just tender, cool completely, wrap individually, and freeze. Thaw in the refrigerator before reheating in the oven.
What’s the best rice to use? Leftover rice works perfectly. For fresh, use long-grain white or brown rice, noting that brown rice may add a slightly chewier texture.
Common Mistakes to Avoid
- Avoid overfilling the peppers, as the filling can expand and spill over during baking.
- Do not forget to drain the canned diced tomatoes; excess liquid will make the filling soggy.
- Resist under-seasoning the filling. Taste and adjust salt, pepper, and herbs before stuffing.
- Do not skip covering with foil for the first part of baking; this ensures the peppers steam and become tender.
Conclusion
This classic stuffed bell pepper recipe is a reliable, crowd-pleasing dinner that balances nutrition and comfort. By following the detailed steps and tips provided, you can avoid common pitfalls and customize the dish to your taste. Whether for a busy weeknight or a prepared-ahead meal, these hearty peppers are sure to become a cherished part of your cooking repertoire. Enjoy the process and the delicious results!