Stuffed Bell Peppers
Stuffed Bell Peppers are a delicious and versatile dish that features bell peppers filled with a savory mixture of ground meat (or meat substitute), rice, vegetables, and spices, topped with melted cheese. Baked to perfection, these peppers make for a hearty and satisfying meal that can be customized to suit any taste. Ideal for meal prepping, these stuffed peppers are perfect for feeding a crowd or enjoying as leftovers. Whether served on their own or with a side dish, this recipe is guaranteed to please.Equipment I Have UsedBaking Dish (9×9 or 9×13 inches)Skillet (large, for cooking the filling)Sharp Knife (for cutting peppers)Pot (for cooking rice or grains)Measuring Cup (for rice)Measuring Spoon Set (for spices)Wooden Spoon (for stirring the filling)
Equipment
- 1 Baking Dish (9x9 or 9x13 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.