Here’s a classic, hearty, and customizable Stuffed Bell Peppers recipe — colorful, nutritious, and satisfying.
🌶️ Stuffed Bell Peppers
Ingredients (4 servings)
- 4 large bell peppers (any color), tops cut off, seeds removed
- 1 lb ground beef, turkey, or chicken
- 1 cup cooked rice (white, brown, or quinoa)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- Optional: chopped parsley for garnish
Instructions
1️⃣ Prep the peppers
- Preheat oven to 375°F (190°C).
- Boil peppers in salted water for 3–5 minutes to soften slightly, then drain.
(Optional: skip boiling if you prefer firmer peppers.)
2️⃣ Make the filling
- In a skillet, sauté onion and garlic until fragrant.
- Add ground meat and cook until browned. Drain excess fat.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
- Cook 2–3 minutes to combine flavors.
3️⃣ Stuff the peppers
- Spoon the filling into each bell pepper generously.
- Place peppers in a baking dish.
- Top with shredded cheese.
4️⃣ Bake
- Cover with foil and bake 25–30 minutes.
- Remove foil and bake another 5–10 minutes until cheese is melted and slightly golden.
5️⃣ Serve
- Garnish with parsley or fresh herbs.
- Serve hot with a side salad or garlic bread.
🔹 Tips & Variations
- Vegetarian: Use beans, lentils, or tofu instead of meat.
- Extra flavor: Add Worcestershire sauce, soy sauce, or hot sauce to the filling.
- Rice alternatives: Quinoa, couscous, or cauliflower rice for low-carb options.
- Cheese alternatives: Feta or parmesan for a different twist.
If you want, I can also give you a quick 30-minute stovetop version of stuffed peppers that doesn’t require pre-baking the peppers.
Do you want me to do that?
