Stuffed Peppers

Introduction

Stuffed peppers are like little edible packages of joy. Seriously, is there anything better than a hearty, flavorful filling wrapped in a tender, sweet bell pepper? They’re colorful, comforting, and endlessly versatile. Whether you’re cooking for a busy weeknight dinner or meal-prepping for the week ahead, this recipe has you covered.

I still remember the first time I tried stuffed peppers as a kid. My mom had a knack for taking simple ingredients and turning them into something magical. She’d stuff the peppers with a fragrant mix of rice, ground beef, and veggies, then bake them until everything melded into a delicious, hearty meal. The smell alone would make me sprint to the dinner table.

These stuffed peppers are my take on that nostalgic dish, with a few modern tweaks to make them easier and even more flavorful. They’re packed with lean ground meat, fluffy rice, fresh veggies, and a blend of savory spices. The best part? You can customize them to suit your taste or dietary needs.

Whether you’re feeding a crowd, sneaking veggies into your kids’ meals, or just treating yourself, this stuffed pepper recipe is a must-try. Let’s dive in!

Why You’ll Love This Recipe

These stuffed peppers check all the boxes for a delicious and stress-free meal:

• Easy to Prepare: This recipe comes together in under an hour with just a handful of simple ingredients. Perfect for those “what’s for dinner?” moments.
• Healthy and Balanced: Packed with lean protein, veggies, and whole grains, this dish is as nutritious as it is satisfying.
• Crowd-Pleaser: The vibrant bell peppers and savory filling make this a family favorite that’s guaranteed to impress at the dinner table.
• Versatile: From the filling to the toppings, you can customize these peppers to suit any preference or dietary restriction.

Imagine biting into a tender bell pepper stuffed with a rich, flavorful filling. The savory meat, fluffy rice, and melted cheese all come together in every bite. Plus, these peppers reheat beautifully, making them a fantastic option for meal prep. Once you try them, you’ll wonder how you ever lived without them.

Preparation Time and Servings

• Total Time: 50 minutes
  • Prep: 15 minutes
  • Cook: 35 minutes
• Servings: 6 stuffed peppers (serves 4-6 people, depending on appetite)

Nutrition Per Serving (1 pepper):

• Calories: 320
• Protein: 24g
• Carbs: 28g
• Fat: 10g

Ingredients

Peppers:

• 6 medium bell peppers (any color, tops cut off and seeds removed)
• 1 tablespoon olive oil

Filling:

• 1 lb ground beef or turkey
• 1 cup cooked rice (white, brown, or quinoa for extra nutrition)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup tomato sauce
• 1/2 cup shredded mozzarella cheese (plus more for topping)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Optional: 1/4 cup fresh parsley or cilantro, chopped

Topping:

• Extra mozzarella or cheddar cheese
• Fresh herbs for garnish

Step-by-Step Instructions

1. Prep the Peppers

• Preheat your oven to 375°F (190°C).
• Wash the bell peppers and slice off the tops, removing the seeds and membranes inside.
• Lightly brush the peppers with olive oil, and arrange them upright in a baking dish.

Pro Tip: If your peppers wobble, trim a tiny sliver off the bottom to make them sit flat.

2. Make the Filling

• Heat a large skillet over medium heat and add the ground beef or turkey. Cook, breaking it apart with a wooden spoon, until browned and fully cooked. Drain any excess fat.
• Add the diced onion and garlic to the skillet. Sauté for 2-3 minutes, or until fragrant and softened.
• Stir in the cooked rice, diced tomatoes, tomato sauce, and seasonings (smoked paprika, oregano, cumin, salt, and pepper). Cook for another 3-4 minutes until everything is well combined.
• Remove the skillet from heat and stir in 1/2 cup of shredded mozzarella.

Optional: Toss in fresh parsley or cilantro for a pop of freshness.

3. Stuff the Peppers

• Generously spoon the filling into each bell pepper, packing it down slightly to fit as much as possible.
• Sprinkle the tops with extra mozzarella or cheddar cheese for a gooey, golden topping.

4. Bake the Peppers

• Cover the baking dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.

Pro Tip: For an extra crispy cheese topping, broil the peppers for 1-2 minutes after baking.

5. Serve and Enjoy

• Let the peppers cool for a few minutes before serving. Garnish with fresh herbs if desired, and serve warm.

How to Serve

These stuffed peppers are a meal on their own, but here are some serving suggestions to elevate your dinner:

• Classic Combo: Serve with a crisp green salad and garlic bread for a complete meal.
• Low-Carb Option: Pair with roasted vegetables or a side of cauliflower rice.
• Saucy Upgrade: Drizzle with extra tomato sauce or a dollop of sour cream for added richness.

Whether you’re hosting a dinner party or enjoying a cozy night in, these stuffed peppers are sure to impress!

Additional Tips

Here are some foolproof tips to ensure your stuffed peppers turn out perfectly every time:

1. Choose Your Peppers Wisely: Look for peppers that are similar in size so they cook evenly. Red, yellow, and orange peppers are sweeter, while green peppers have a more savory flavor.
2. Pre-Cook the Peppers: If you like extra-soft peppers, pre-cook them in boiling water for 3-5 minutes before stuffing.
3. Use Leftovers: This recipe is perfect for using up leftover rice or veggies in your fridge.
4. Make it Ahead: Assemble the stuffed peppers up to a day in advance, then bake when ready.
5. Customize the Filling: Swap out the rice for quinoa, couscous, or even cauliflower rice to mix things up.

Recipe Variations

These stuffed peppers are endlessly customizable! Here are some ideas to make them your own:

• Vegetarian: Replace the meat with black beans, chickpeas, or sautéed mushrooms for a plant-based version.
• Spicy: Add diced jalapeños, crushed red pepper flakes, or a splash of hot sauce for a kick.
• Cheesy: Experiment with different cheeses like feta, cheddar, or pepper jack for a unique flavor profile.
• Global Twist: Add curry powder and coconut milk for an Indian-inspired filling, or use soy sauce and ginger for an Asian flair.

Freezing and Storage

Got leftovers? Stuffed peppers are great for meal prep and storage!

• To Store: Place cooled stuffed peppers in an airtight container and refrigerate for up to 4 days.
• To Freeze: Wrap individual peppers tightly in plastic wrap, then foil, and freeze for up to 3 months.
• To Reheat: For refrigerated peppers, warm them in the oven at 350°F until heated through. For frozen peppers, thaw overnight in the fridge and bake as directed.

Special Equipment

You don’t need fancy tools to make stuffed peppers, but these will make the process easier:

• Baking Dish: A casserole dish keeps the peppers snug and upright while baking.
• Large Skillet: Perfect for cooking the filling.
• Aluminum Foil: Helps steam the peppers during baking for a tender texture.

FAQ

Q: Can I use a different grain instead of rice?
Absolutely! Try quinoa, couscous, or even farro for a hearty twist.

Q: Can I make these ahead of time?
Yes! Assemble the peppers up to a day in advance, cover tightly, and refrigerate. Bake just before serving.

Q: Can I freeze uncooked stuffed peppers?
You can! Stuff the peppers, wrap tightly, and freeze. When ready to bake, add an extra 10-15 minutes to the cooking time.

Q: What if I don’t have mozzarella cheese?
No problem—use any cheese you love! Cheddar, Monterey Jack, or even crumbled feta work beautifully.

Q: Can I use a different type of meat?
Absolutely! Ground turkey, chicken, pork, or even plant-based meat substitutes like Beyond Meat or Impossible Meat work just as well. Adjust the seasoning as needed to complement the meat’s flavor profile.

Q: What can I use instead of rice?
You can swap rice for quinoa, couscous, farro, or even lentils for a unique twist. Cauliflower rice is also a fantastic low-carb option.

Q: Do I need to pre-cook the peppers?
Not necessarily! If you like your peppers soft, you can blanch them in boiling water for 3-5 minutes before stuffing. If you prefer them with a bit of bite, stuffing and baking them raw works perfectly.

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Conclusion

Stuffed peppers are more than just a meal—they’re a celebration of comfort, flavor, and versatility. With their tender bell pepper shells and hearty, customizable filling, they’re perfect for any occasion, from busy weeknight dinners to cozy weekend gatherings.

Whether you stick to the classic version or get creative with your own variations, this recipe will quickly become a go-to in your kitchen. Plus, the leftovers are just as delicious, making your meal prep game strong.

So, gather your ingredients, fire up the oven, and get ready to impress yourself (and maybe your family and friends) with these flavor-packed stuffed peppers. Don’t forget to share your tips and tweaks in the comments or tag me on social media—I’d love to see how your stuffed pepper creations turn out!

Here’s to making every meal memorable. Happy cooking!