🌶️ Stuffed Bell Peppers Recipe
🕒 Total Time: ~1 hour
Servings: 4–6 peppers (depending on size)
Cuisine: American / Mediterranean-inspired
Difficulty: Easy to Medium
📝 Ingredients
For the Peppers:
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4–6 bell peppers (any color, tops cut off, seeds removed)
For the Filling:
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1 lb (450g) ground beef, turkey, or plant-based meat
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1 cup cooked rice (white, brown, or quinoa)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup tomato sauce or diced tomatoes (plus extra for topping)
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1 tsp Italian seasoning (or mix of basil, oregano, thyme)
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½ tsp salt (or to taste)
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¼ tsp black pepper
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1 cup shredded cheese (cheddar, mozzarella, or blend)
Optional Add-ins:
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½ cup corn or black beans
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A handful of fresh parsley or cilantro, chopped
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Hot sauce or red pepper flakes for heat
👩🍳 Instructions
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Preheat Oven to 375°F (190°C).
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Prepare Peppers: Slice off tops of bell peppers, remove seeds and membranes. Blanch them (optional) in boiling water for 3–5 minutes to soften. Drain and set aside.
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Cook Filling:
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In a skillet over medium heat, sauté onion and garlic in a bit of oil until translucent.
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Add ground meat and cook until browned. Drain excess fat.
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Stir in cooked rice, tomato sauce, Italian seasoning, salt, and pepper.
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Simmer for 5–7 minutes. Turn off heat and mix in half the cheese.
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Stuff the Peppers: Spoon the filling into the hollowed peppers. Place them upright in a baking dish.
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Top with Sauce & Cheese: Spoon a little extra tomato sauce on top of each and sprinkle with remaining cheese.
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Bake: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and peppers are tender.
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Serve: Garnish with fresh herbs if desired.
❓ Q&A: Common Questions
Q1: Do I need to cook the peppers before stuffing them?
A: No, but blanching them briefly makes them more tender and helps reduce baking time.
Q2: Can I make them vegetarian?
A: Yes! Use cooked lentils, mushrooms, or plant-based meat substitutes instead of ground meat.
Q3: Can I freeze stuffed peppers?
A: Yes. After baking, let them cool, wrap individually, and freeze. Reheat in the oven at 350°F for 25–30 minutes.
Q4: What’s the best type of rice to use?
A: Long-grain white or brown rice works well. Quinoa, couscous, or cauliflower rice are good low-carb options.
Q5: Can I use a different sauce?
A: Yes. Marinara, enchilada sauce, or even salsa are great depending on your flavor preferences.
Q6: How do I keep peppers from tipping over?
A: Trim the bottom slightly to help them stand upright or nestle them close together in a baking dish.
