Stuffed Bell Peppers are a hearty, flavorful, and versatile dish that’s perfect for a weeknight dinner or a meal prep option. These colorful peppers are filled with a delicious combination of rice, ground meat (or plant-based protein), spices, and topped with melted cheese for a satisfying, well-rounded meal. Whether you prefer classic beef or want to try a vegetarian version, stuffed bell peppers are sure to become a family favorite.

Why You’ll Love This Recipe

Stuffed Bell Peppers are the ultimate comfort food that’s both nutritious and customizable. They’re a great way to get in your veggies while enjoying a deliciously seasoned filling. The combination of tender peppers, savory filling, and gooey cheese makes for a comforting meal. You can adjust the filling based on your preferences, making this recipe easy to adapt for any dietary need, whether it’s low-carb, gluten-free, or vegetarian. Plus, it’s an easy one-pan dish that’s simple to make and clean up!

Ingredients

• 4 large bell peppers (any color)

• 1 lb ground beef, turkey, or chicken (or a vegetarian option like lentils or quinoa)

• 1/2 cup cooked rice (white, brown, or cauliflower rice)

• 1 can (14.5 oz) diced tomatoes, drained

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1/2 teaspoon cumin

• 1/4 teaspoon paprika

• Salt and pepper, to taste

• 1 cup shredded cheese (cheddar, mozzarella, or a blend)

• 1 tablespoon olive oil (for cooking)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.

2. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until soft and fragrant. Add the ground meat (or vegetarian protein) and cook, breaking it up with a spoon, until browned and cooked through.

3. Add the cooked rice, diced tomatoes, oregano, cumin, paprika, salt, and pepper to the skillet. Stir to combine and cook for another 5 minutes to allow the flavors to meld together.

4. Stuff the Peppers: Spoon the filling into the hollowed-out bell peppers, pressing gently to pack the filling in.

5. Bake the Peppers: Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes, or until the peppers are tender.

6. Add Cheese: Remove the foil and sprinkle shredded cheese on top of each pepper. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

7. Serve and Enjoy: Allow the peppers to rest for a few minutes before serving. Garnish with fresh herbs like parsley or cilantro if desired.

Servings and Timing

• Servings: 4 servings

• Prep Time: 10 minutes

• Cook Time: 35-40 minutes

• Total Time: 45 minutes

Variations

• Vegetarian Version: Replace the meat with cooked quinoa, lentils, or a mixture of beans for a protein-packed vegetarian filling.

• Low-Carb Version: Use cauliflower rice instead of regular rice for a low-carb option.

• Cheese Options: Try using different types of cheese such as Monterey Jack, pepper jack, or a dairy-free cheese for a twist.

• Spicy Version: Add chopped jalapeños or a dash of hot sauce to the filling for an extra kick.

Storage/Reheating

• Storage: Leftover stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

FAQs

1. Can I make stuffed bell peppers ahead of time?

Yes, you can prepare the peppers and stuff them a day ahead of time. Store them in the refrigerator, then bake them the following day.

2. Can I use frozen bell peppers?

Frozen bell peppers can be used, but they tend to be softer once cooked. Be sure to thaw them and remove excess moisture before stuffing.

3. Can I add more vegetables to the filling?

Absolutely! Feel free to add diced zucchini, mushrooms, or spinach to the filling for extra veggies and flavor.

4. Can I freeze stuffed bell peppers?

Yes, stuffed bell peppers freeze well. Prepare and bake the peppers, then allow them to cool completely before freezing. Store them in an airtight container or freezer bag for up to 3 months.

5. How do I prevent the peppers from being too soft?

To ensure the peppers don’t become too soft, you can par-cook them by blanching them in boiling water for 3-4 minutes before stuffing and baking.

6. Can I make the filling with ground chicken or turkey?

Yes, ground chicken or turkey can be used in place of ground beef. Both options are leaner and work perfectly with the seasoning.

7. Can I use a different type of rice for the filling?

Yes, you can use brown rice, wild rice, or even quinoa for a different texture and flavor.

8. Can I use cheese on the bottom of the peppers instead of on top?

Yes, you can layer cheese on the bottom of the peppers if you prefer it to be melted inside. Just add the cheese before baking.

9. Can I cook the peppers in a slow cooker?

Yes, you can cook stuffed peppers in a slow cooker. Place them in the slow cooker on low for 4-5 hours or until the peppers are tender.

10. How do I know when the peppers are done?

The peppers are done when they are tender to the fork and the filling is hot. You can test by piercing the side of the pepper with a fork.

Conclusion

Stuffed Bell Peppers are a versatile, comforting, and easy-to-make dish that the whole family will enjoy. Whether you fill them with ground beef, turkey, or a vegetarian protein, they’re packed with flavor and nutrients. These peppers are perfect for dinner or meal prep, and you can easily adjust the filling to suit your tastes. Enjoy these delicious stuffed peppers as a satisfying meal that’s full of color, flavor, and nutrition!

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