Introduction
Stuffed Bell Peppers are a wholesome and hearty dish made by filling tender bell peppers with a savory mixture of ground meat, rice, vegetables, and seasonings, then baking them to perfection. This classic comfort food is versatile—you can make it meaty, vegetarian, cheesy, or even spicy depending on your taste. It’s a colorful, well-rounded meal that looks as good as it tastes, making it perfect for family dinners or entertaining.
Ingredients
For the Peppers
6 large bell peppers (any color, tops cut off and seeds removed)
For the Filling
1 lb ground beef, turkey, or chicken
1 cup cooked rice (white or brown)
1 medium onion, finely chopped
2 garlic cloves, minced
1 cup diced tomatoes (canned or fresh)
1 cup tomato sauce (plus extra for topping)
1 tsp Italian seasoning
½ tsp paprika
Salt and black pepper, to taste
1 cup shredded mozzarella or cheddar cheese (plus extra for topping)
2 tbsp olive oil
Optional Garnish
Fresh parsley or basil
Instructions
Preheat oven to 375°F (190°C).
Prepare bell peppers: Cut off the tops and remove seeds and membranes. Place them upright in a baking dish.
Heat olive oil in a skillet. Sauté onion and garlic until soft and fragrant.
Add ground meat and cook until browned, breaking it apart. Drain excess fat.
Stir in diced tomatoes, tomato sauce, cooked rice, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes until flavors meld.
Remove from heat and stir in 1 cup shredded cheese.
Stuff peppers evenly with the filling mixture.
Spoon a little extra tomato sauce on top of each pepper.
Cover with foil and bake for 30 minutes.
Remove foil, sprinkle with extra cheese, and bake uncovered for 10–15 more minutes until cheese is melted and bubbly.
Garnish with fresh parsley or basil before serving.
Description
These Stuffed Bell Peppers are colorful, hearty, and full of flavor. The peppers become tender while baking, holding a delicious mixture of seasoned meat, rice, and tomatoes. Topped with melty cheese and herbs, they strike the perfect balance between comfort food and wholesome eating.
Tips
Parboil peppers for 5 minutes before stuffing if you like them extra tender.
Use leftover rice or quinoa for quicker prep.
Covering with foil for the first bake helps steam the peppers and keep them moist.
Drain tomatoes if they’re too watery to prevent soggy filling.
Use different colored peppers for a beautiful presentation.
Variations
Vegetarian: Replace meat with black beans, lentils, or mushrooms.
Low-carb: Swap rice for cauliflower rice.
Tex-Mex: Add corn, black beans, chili powder, and top with salsa.
Greek-inspired: Use ground lamb, oregano, feta, and olives.
Spicy kick: Add jalapeños, cayenne pepper, or hot sauce.
Correction
A common mistake is undercooking the peppers. To avoid this, either parboil them briefly or ensure you bake long enough until they’re fork-tender. Another mistake is overfilling without pressing the mixture down—this can leave gaps. Also, avoid using too much liquid in the filling, which makes them watery instead of rich.
Enjoy
Serve Stuffed Bell Peppers warm, with a fresh green salad or crusty bread on the side. Each bite gives you tender pepper, savory filling, and melty cheese—a complete meal in one colorful package.
