Stuffed bell peppers are a timeless and hearty dish that has been loved across generations. With vibrant bell peppers filled with a savory blend of ground meat, rice, vegetables, and seasonings, then topped with cheese and baked to perfection, they are a complete meal in themselves. Whether you are cooking for your family, guests, or meal prepping for the week, this recipe is versatile, satisfying, and nutritious.
Ingredients
For the peppers:
- 6 large bell peppers (any color: red, green, yellow, or orange)
- Salt (for seasoning)
- Olive oil (for drizzling)
For the filling:
- 1 pound (about 450g) ground beef or ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice (white, brown, or any grain of your choice)
- 1 cup diced tomatoes (canned or fresh)
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- 1/2 cup corn kernels (optional)
- 1/2 cup black beans or cooked lentils (optional)
- 1/4 cup fresh parsley or cilantro, finely chopped
- 1/2 to 1 cup shredded cheese (cheddar, mozzarella, or a blend)
Instructions
1. Prepare the Bell Peppers
Start by washing the bell peppers thoroughly. Cut off the tops and remove the seeds and membranes inside. You can also trim the bottom slightly if they do not sit flat, but be careful not to create a hole. Lightly season the insides with salt and drizzle a bit of olive oil. Place them cut side up in a baking dish and pre-bake in a 375°F (190°C) oven for 15 minutes. This helps to soften them before stuffing.
2. Cook the Filling
While the peppers are baking, heat a large skillet over medium heat. Add a tablespoon of olive oil, then add the chopped onions. Sauté for about 2-3 minutes until they become translucent. Add the minced garlic and cook for another minute. Add the ground meat to the pan and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if needed.
Next, add the diced tomatoes, tomato paste, cooked rice, paprika, oregano, salt, black pepper, and red pepper flakes. Stir everything together until well combined. Let the mixture simmer for 5-7 minutes to allow the flavors to meld. If using corn, beans, or lentils, stir them in during the last few minutes. Remove from heat and fold in the chopped parsley or cilantro.
3. Stuff the Peppers
Carefully spoon the meat and rice mixture into each bell pepper, packing it gently. Top each filled pepper with shredded cheese.
4. Bake the Peppers
Cover the baking dish with aluminum foil and bake in the preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 10-15 minutes or until the cheese is melted and slightly golden and the peppers are tender.
5. Serve
Allow the peppers to cool slightly before serving. You can garnish them with extra fresh herbs or a spoonful of sour cream if desired. They are great as a standalone dish or can be served with a side salad or roasted vegetables.
Tips for Success
- Choose bell peppers that are roughly the same size so they cook evenly.
- Pre-baking the peppers softens them and reduces baking time.
- Adjust seasonings according to your taste preference. You can add cumin, chili powder, or Italian seasoning for extra flavor.
- Use leftover rice or even quinoa for a healthier twist.
- If using lean ground meat, you may need to add a tablespoon of olive oil to keep the filling moist.
Variations
Vegetarian Stuffed Peppers
Replace the meat with a mixture of beans, lentils, tofu, or chopped mushrooms. Add extra vegetables like zucchini, spinach, or carrots for more nutrition and flavor.
Mexican-Style Stuffed Peppers
Add taco seasoning to the filling, use black beans, corn, and top with cheddar cheese. Serve with avocado slices or salsa on the side.
Mediterranean-Style Peppers
Use a base of cooked couscous or bulgur, mix with olives, feta cheese, sun-dried tomatoes, and herbs like mint or basil.
Breakfast-Stuffed Peppers
Crack an egg into each partially baked pepper and bake until the egg is set. You can add cooked sausage or bacon bits as well.
Make Ahead and Storage
Stuffed bell peppers are perfect for meal prep and make-ahead meals.
To make ahead: Prepare the filling and stuff the peppers up to a day in advance. Keep them covered in the refrigerator until ready to bake.
To store leftovers: Store in an airtight container in the fridge for up to 4 days.
To freeze: You can freeze baked stuffed peppers. Let them cool completely, then wrap them tightly and freeze for up to 3 months. Reheat in the oven or microwave.
Nutritional Benefits
Stuffed bell peppers are a well-balanced meal. Bell peppers are high in vitamins A and C and are rich in antioxidants. Ground meat provides protein, while rice or other grains contribute fiber and energy. You can easily make this meal lower in carbs or vegetarian-friendly depending on your dietary needs.
Why You Will Love This Recipe
- It is easy to customize based on your preferences and dietary restrictions.
- The combination of textures from the tender peppers and the savory filling is satisfying and comforting.
- It uses simple ingredients that are commonly found in most kitchens.
- It is a complete meal in one dish, reducing the need for multiple side dishes.
Serving Ideas
- Serve with a light green salad with lemon vinaigrette.
- Add a spoonful of Greek yogurt or sour cream on top.
- Serve with crusty bread or garlic toast on the side.
- Pair with roasted sweet potatoes or mashed cauliflower for a comforting meal.
Final Thoughts
Stuffed bell peppers are more than just a colorful dish. They are an adaptable and nutritious way to bring a variety of flavors together in one bite. Whether you are cooking for your family, looking for healthy lunch ideas, or meal prepping for the week, this recipe is a go-to that never fails. With countless variations and endless possibilities, stuffed bell peppers can easily become a staple in your cooking routine. Try them today and discover how simple, delicious, and satisfying they can be.