Stuffed bell peppers are a classic comfort food that can be easily customized to suit a variety of tastes and dietary preferences.
Whether you’re craving a hearty meal or a lighter option, stuffed peppers are a versatile dish that can satisfy any appetite.
These colorful, sweet bell peppers are filled with a savory combination of rice, ground meat, cheese, and spices, all baked to perfection.
What makes stuffed bell peppers even more special is their ability to transform leftovers into a flavorful, new meal.
Plus, they’re perfect for meal prepping or making ahead for busy weeknights.
Whether served as a main dish or paired with a side salad, stuffed bell peppers are sure to be a hit with the whole family.
What You’ll Need: Ingredients
For this simple and delicious stuffed bell pepper recipe, you’ll need a few basic ingredients. Feel free to get creative with the fillings based on your dietary preferences or what you have on hand. Here’s what you’ll need:
For the Peppers:
- 4 large bell peppers (any color—red, yellow, green, or orange)
- 1 tablespoon olive oil (for roasting or sautéing)
For the Filling:
- 1 cup cooked rice (white, brown, or quinoa for a healthier option)
- 1 lb ground beef (or ground turkey, chicken, or a plant-based meat substitute for a vegetarian option)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper (to taste)
- 1 can (14.5 oz) diced tomatoes, drained (optional for extra flavor)
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend of both)
For the Topping:
- 1/4 cup shredded cheese (optional for a cheesy topping)
- Fresh herbs (optional, for garnish—like parsley, cilantro, or basil)
How to Make Stuffed Bell Peppers: Step-by-Step Recipe
Step 1: Prepare the Bell Peppers
Start by preparing your bell peppers. Slice the tops off the peppers and carefully remove the seeds and ribs inside. If you prefer, you can leave the tops on and hollow out the inside. To soften the peppers, you have two options:
- Blanching: Boil a pot of water and blanch the peppers for 3-4 minutes to slightly tenderize them, then drain and set aside to cool.
- Roasting: Alternatively, you can roast the peppers in the oven at 375°F (190°C) for about 10 minutes to soften them.
Step 2: Prepare the Filling
While the peppers are cooling, heat the olive oil in a skillet over medium heat. Add the chopped onions and garlic and sauté until fragrant and translucent, about 3-4 minutes.
Add the ground meat to the skillet, breaking it up with a spoon, and cook until browned, about 6-8 minutes. Drain any excess fat.
Once the meat is cooked through, stir in the cooked rice and the spices—cumin, chili powder, salt, and pepper.
Mix everything together and cook for another 2-3 minutes until well combined. If you’re using diced tomatoes, stir them in now. Remove from heat and let the filling cool slightly.
Step 3: Stuff the Bell Peppers
Carefully stuff each pepper with the meat and rice mixture, packing the filling tightly. If desired, sprinkle some shredded cheese into the filling before topping the stuffed peppers with more cheese for an extra cheesy flavor.
Step 4: Bake the Stuffed Peppers
Place the stuffed peppers into a baking dish, standing them upright. If you have any leftover filling, you can spoon it around the peppers in the dish. Cover the dish with aluminum foil and bake at 375°F (190°C) for 25-30 minutes, until the peppers are tender and the filling is heated through.
If you want the cheese on top to be golden and bubbly, remove the foil during the last 5 minutes of baking.
Tips for Making the Perfect Stuffed Bell Peppers
Creating the perfect stuffed bell peppers can be a bit tricky, but with these helpful tips, you’ll have a delicious and satisfying meal every time:
1. Pre-cook the Rice or Grains
Ensure that the rice or grains you use in the filling are fully cooked before adding them to the stuffed peppers. This prevents the peppers from becoming soggy while ensuring the filling is perfectly cooked.
2. Don’t Overstuff the Peppers
While it might be tempting to fill the peppers to the brim, overstuffing can cause the filling to spill out during baking. Aim for a snug but not overpacked filling to avoid a messy situation in the oven.
3. Roast the Peppers for Extra Flavor
For a deeper, more robust flavor, consider roasting the bell peppers before stuffing them. This will add a slightly smoky, caramelized taste to your dish.
4. Add Cheese to the Filling
Mix a bit of cheese into the filling for extra creaminess and flavor. It will melt and blend seamlessly with the rest of the ingredients, giving the dish a richer texture.
5. Use Fresh Herbs for Garnishing
After baking, garnish your stuffed peppers with fresh herbs like parsley, basil, or cilantro. Not only do they add a pop of color, but they also bring a fresh, aromatic note to balance the richness of the dish.
How to Store Leftovers
Stuffed bell peppers are great for meal prep or for making ahead, and storing leftovers properly will help maintain their flavor and texture:
Refrigerating Leftovers
- Storage: Allow the stuffed bell peppers to cool completely before storing them in an airtight container.
- Shelf Life: They will stay fresh in the refrigerator for up to 3-4 days.
- Reheating: Reheat leftovers in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also microwave them, but be careful not to dry them out.
Freezing Leftovers
- Freezing: Stuffed bell peppers can be frozen for up to 3 months. To freeze, place them in a freezer-safe container or wrap them individually in plastic wrap and foil.
- Reheating from Frozen: When you’re ready to enjoy them, thaw the peppers overnight in the fridge and reheat in the oven as usual. Alternatively, you can bake from frozen at 375°F (190°C) for about 45 minutes or until heated through.
Conclusion
Stuffed bell peppers are a versatile and flavorful dish that’s perfect for a family dinner or meal prep.
The combination of tender bell peppers, savory filling, and gooey cheese creates a satisfying meal that can be customized to fit various tastes and dietary preferences.
With these easy-to-follow steps and helpful tips, you’ll be able to make the perfect stuffed bell peppers every time.
Whether you stick to the classic version or get creative with different fillings, this dish is sure to become a staple in your kitchen!
Frequently Asked Questions
1. Can I use other vegetables instead of bell peppers?
Yes! While bell peppers are the most traditional choice, you can use other vegetables like zucchini, eggplant, or large tomatoes as a base for stuffing. Just make sure to adjust cooking times accordingly, as these vegetables may require different amounts of time to soften.
2. Can I make stuffed bell peppers ahead of time?
Absolutely! You can prepare the stuffed peppers up to the point of baking. Store them in the fridge for 1-2 days before baking, or freeze them to bake at a later time. This makes them a great option for meal prep!
3. Are stuffed bell peppers vegetarian-friendly?
Yes! You can easily make stuffed bell peppers vegetarian by swapping out the meat for a plant-based filling such as beans, lentils, or quinoa. Adding in veggies like corn, mushrooms, or spinach will give your dish even more flavor and texture.
4. Can I freeze stuffed bell peppers?
Yes, stuffed bell peppers freeze very well. Once fully cooked and cooled, place them in an airtight container or wrap them tightly in plastic wrap and foil. They can be stored in the freezer for up to 3 months.
5. How do I prevent my stuffed peppers from becoming too soggy?
To avoid soggy stuffed peppers, ensure you don’t overcook the peppers before stuffing them.
You can also try roasting the peppers beforehand for extra flavor and to reduce excess moisture. Additionally, draining any liquids from the filling ingredients (like tomatoes) will help keep the peppers firm.
Stuffed Bell Peppers
Equipment
- 1 Baking Dish (9×9 or 9×13 inches)
- 1 Skillet (large, for cooking the filling)
- 1 Sharp Knife (for cutting peppers)
- 1 Pot (for cooking rice or grains)
- 1 Measuring Cup (for rice)
- 1 Measuring Spoon Set (for spices)
- 1 Wooden Spoon (for stirring the filling)
Ingredients
For the Peppers:
- 4 large bell peppers
- 1 tablespoon olive oil for sautéing
For the Filling:
- 1 cup cooked rice or quinoa for a healthier option
- 1 lb ground beef or ground turkey, chicken, or plant-based meat substitute
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 can 14.5 oz diced tomatoes, drained (optional)
- 1/2 cup shredded cheese cheddar, mozzarella, or a blend
For the Topping:
- 1/4 cup shredded cheese optional, for extra cheesiness
- Fresh herbs optional for garnish—like parsley or cilantro
Instructions
Step 1: Prepare the Bell Peppers
- Slice the tops off the bell peppers and remove the seeds and ribs inside. You can blanch the peppers in boiling water for 3-4 minutes or roast them in the oven at 375°F (190°C) for 10 minutes to soften them.
Step 2: Prepare the Filling
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft. Add the ground meat and cook until browned, about 6-8 minutes. Drain any excess fat. Stir in the cooked rice, cumin, chili powder, salt, and pepper. If using, add the diced tomatoes and cook for 2-3 minutes until everything is combined. Remove from heat and set aside.
Step 3: Stuff the Peppers
- Stuff each pepper with the meat and rice mixture, packing it tightly. Optionally, sprinkle some shredded cheese into the filling before topping with more cheese.
Step 4: Bake the Stuffed Peppers
- Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake at 375°F (190°C) for 25-30 minutes, or until the peppers are tender and the filling is heated through. If you want a golden cheesy top, remove the foil during the last 5 minutes of baking.
Notes
- Customizing the Filling: Feel free to get creative with your stuffing! You can add vegetables like corn, spinach, or mushrooms, or even try quinoa instead of rice for a healthier option.
- Make It Vegetarian: To make this dish vegetarian, swap the ground meat with black beans, lentils, or a plant-based meat substitute.
- Storing and Freezing: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For freezing, wrap the stuffed peppers tightly in plastic wrap and foil, and store in the freezer for up to 3 months. Thaw overnight in the fridge and bake until heated through.
