Here’s a classic and tasty Stuffed Bell Peppers recipe 🌶️—hearty, flavorful, and customizable.
Stuffed Bell Peppers
Ingredients (Serves 4)
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb ground beef (or turkey/chicken for a lighter version)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce (plus extra for topping)
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- ½ cup shredded cheese (cheddar, mozzarella, or your choice)
- 1–2 tbsp olive oil
Instructions
1. Preheat oven
- Heat oven to 375°F (190°C).
2. Prepare bell peppers
- Wash peppers and remove tops and seeds.
- Optionally, blanch peppers in boiling water 3–4 minutes to soften slightly. Drain.
3. Make the filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until softened (~3 minutes).
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Mix well.
4. Stuff the peppers
- Spoon the beef and rice mixture into each pepper, filling them completely.
- Top with a little extra tomato sauce and sprinkle with shredded cheese.
5. Bake
- Place stuffed peppers upright in a baking dish.
- Cover with foil and bake 30 minutes, then remove foil and bake 10–15 minutes more until cheese is melted and lightly golden.
6. Serve
- Serve hot, optionally with a side salad or garlic bread.
Tips
- Add vegetables like zucchini, corn, or mushrooms to the filling for extra flavor and nutrition.
- Use cauliflower rice for a low-carb version.
- Leftovers keep in the fridge for 2–3 days and reheat well.
If you want, I can also give a slow-cooker stuffed bell peppers version that’s hands-off and extra juicy.
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