Description
Stuffed Bell Peppers Recipe
Ingredients
4 large bell peppers (any color: red, yellow, orange, or green)
1 cup cooked rice (or quinoa for a healthier option)
1 lb ground meat (beef, turkey, or chicken)
1 small onion, finely chopped
2 garlic cloves, minced
1 cup tomato sauce
1 tsp Italian seasoning
Salt and black pepper, to taste
1 cup shredded mozzarella or cheddar cheese (plus more for topping)
1 tbsp olive oil
Optional Garnishes:
Fresh parsley or basil, chopped
Instructions
1. Prepare the Peppers:
Cut the tops off the bell peppers and remove seeds and membranes.
Preheat oven to 375°F (190°C). Place peppers in a baking dish, cut side up.
2. Cook the Filling:
Heat olive oil in a skillet over medium heat.
Sauté onions until softened, then add garlic and cook for 1 minute.
Add ground meat and cook until browned.
Stir in tomato sauce, rice, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
Mix in shredded cheese and remove from heat.
3. Stuff the Peppers:
Fill each pepper with the prepared filling.
Top with additional shredded cheese.
4. Bake to Perfection:
Cover the dish with foil and bake for 25 minutes.
Remove foil and bake for another 10 minutes, or until cheese is bubbly and golden.
5. Serve & Garnish:
Sprinkle fresh parsley or basil on top for a burst of flavor.
Tips & Variations
Vegetarian Option: Replace meat with black beans or lentils.
Spicy Twist: Add chili flakes or diced jalapeños to the filling.
Meal Prep: These freeze well! Store leftovers for a quick meal.
Enjoy your delicious stuffed peppers!
Step-by-Step Guide
1. Preheat & Prep: Preheat your oven to 375°F (190°C). While it heats, slice the tops off 4 large bell peppers and thoroughly remove all seeds and white membranes. Lightly grease a baking dish that holds the peppers snugly.
2. Cook the Base: In a large skillet, heat 1 tbsp olive oil over medium heat. Add the finely chopped onion and sauté until translucent. Add the minced garlic and cook for one more minute until fragrant.
3. Brown the Meat: Add 1 lb of your chosen ground meat to the skillet. Cook, breaking it apart with a spoon, until it is fully browned and no pink remains. Drain any excess fat if necessary.
4. Combine Filling: To the skillet, add 1 cup of tomato sauce, 1 cup of cooked rice, 1 tsp Italian seasoning, and salt and pepper to taste. Stir well and let the mixture simmer for 5 minutes to allow flavors to meld. Remove from heat and stir in 1 cup of shredded cheese.
5. Assemble & Bake: Evenly spoon the filling into the prepared bell peppers. Top with extra shredded cheese. Cover the baking 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 tender and the cheese is golden and bubbly.
Serving Suggestions
Serve these hearty stuffed peppers hot from the oven. They pair wonderfully with a simple green salad dressed with a light vinaigrette to balance the richness. For a creamier accompaniment, a dollop of sour cream or Greek yogurt on the side is excellent. Crusty garlic bread is perfect for soaking up any delicious juices left in the baking dish.
How-to Summary
To make stuffed bell peppers: hollow out peppers, then create a filling by browning ground meat with onions and garlic, mixing in tomato sauce, cooked rice, seasoning, and cheese. Stuff the mixture into the peppers, top with more cheese, and bake covered for 25 minutes at 375°F, then uncovered for 10 more minutes until golden.
Frequently Asked Questions
Can I make stuffed peppers ahead of time? Absolutely. You can assemble the peppers up to a day in advance, cover, and refrigerate. Add 5-10 minutes to the baking time since you’ll be starting from cold.
How do I prevent the peppers from becoming too soggy? Ensure your filling isn’t too wet. Using cooked, cooled rice and draining excess fat from the meat helps. Parboiling the peppers for 3-4 minutes before stuffing can also help them hold their shape.
What’s the best way to freeze them? Cool the baked peppers completely, then wrap individually in plastic wrap and place in a freezer-safe bag. To reheat, bake from frozen, covered, at 375°F for 30-40 minutes or until heated through.
Can I use uncooked rice in the filling? It’s not recommended, as the rice won’t cook through properly in the baking time. Always use pre-cooked rice to ensure the right texture.
Are green or red peppers better for this recipe? Red, yellow, and orange peppers are sweeter and more tender when cooked. Green peppers have a slightly more bitter, robust flavor and hold a firmer texture. The choice is based on personal preference.
Common Mistakes to Avoid
- Overfilling the Peppers: The filling will expand slightly during baking. Fill to just below the rim to prevent spillover.
- Using Excessively Wet Ingredients: Avoid adding raw vegetables with high water content (like zucchini) directly to the filling without sautéing first, as they can make the dish watery.
- Skipping the Cover Step: Baking covered with foil is crucial. It steams the peppers, making them tender, before the final uncovered bake to brown the cheese.
- Underseasoning the Filling: Taste the filling mixture before stuffing the peppers. It should be well-seasoned, as the bell pepper itself is mild.
Conclusion
Stuffed bell peppers are a timeless, versatile dish that combines protein, grains, and vegetables in one satisfying package. Perfect for family dinners or meal prep, this recipe is easily customizable to suit various tastes and dietary needs. By following the detailed steps and avoiding common pitfalls, you can create a visually impressive and delicious meal that is sure to become a regular in your cooking rotation. Enjoy the process and the delightful results!