Stuffed Bell Peppers
Stuffed Bell Peppers are a colorful, hearty dish that's perfect for any meal. Imagine bright bell peppers filled with a tasty mix of rice, ground meat, veggies, and seasonings, all…
Tip: save now, cook later.Stuffed Bell Peppers are a colorful, hearty dish that’s perfect for any meal. Imagine bright bell peppers filled with a tasty mix of rice, ground meat, veggies, and seasonings, all baked until tender and delicious. The peppers get soft but still hold their shape, making each bite both satisfying and fresh.
I love making this recipe because it feels like a little homemade gift on a plate. You can easily change up the filling with your favorite ingredients, which means it never gets boring. Plus, it’s a great way to sneak in some extra veggies without feeling like you’re eating a salad.
One of my favorite ways to enjoy stuffed peppers is right out of the oven, maybe with a bit of melted cheese on top and a simple side salad. They’re filling and comforting without being too heavy, making them great for weeknight dinners or casual weekends. I find the whole family always asks for seconds!
Key Ingredients & Substitutions
Bell Peppers: Choose large, firm peppers in mixed colors for a vibrant plate. If you prefer milder flavor, use red or yellow peppers. Green peppers have a slight bitterness.
Rice: Long grain rice is great for this dish as it stays fluffy. You can swap with quinoa or couscous for a different texture or to boost protein.
Meat: Ground beef adds richness, but lean ground turkey or plant-based meat works well. For a vegetarian option, skip meat and add extra beans or mushrooms.
Cheese: Cheddar gives a sharp finish, mozzarella melts beautifully. Feel free to use a mix or try Monterey Jack for a creamy texture.
Herbs: Dried Italian herbs bring savory notes. Fresh basil or oregano can also work if you have them on hand.
How Do You Prepare Bell Peppers for Stuffing Without Making a Mess?
Cleaning and prepping peppers can be tricky, but here’s a simple way:
- Cut off the tops carefully, keeping them flat so peppers stand upright.
- Remove seeds and white membranes inside by gently scraping with your fingers or a small spoon.
- Rinse quickly if needed, but pat dry before stuffing to avoid soggy peppers.
- If peppers don’t stand well, slice a tiny bit off the bottom to create a flat base – just be careful not to cut through.
These steps help you get neat, sturdy vessels that hold filling well and bake evenly.
Equipment You’ll Need
- Large skillet – perfect for sautéing onions, garlic, and browning meat in one pan.
- Medium saucepan with lid – great for cooking rice evenly without losing steam.
- Baking dish – choose one deep enough to hold stuffed peppers upright without tipping over.
- Sharp knife – helps cut pepper tops cleanly and chop veggies quickly.
- Spoon – useful for scooping out pepper seeds and stuffing the peppers neatly.
Flavor Variations & Add-Ins
- Swap ground beef with cooked quinoa and black beans for a vegetarian protein boost.
- Add chopped spinach or kale into the rice mix for extra greens and nutrients.
- Mix in some cooked corn kernels and diced jalapeño for a sweet-spicy twist.
- Top with feta cheese instead of cheddar for a tangy and salty flavor contrast.
Stuffed Bell Peppers
Ingredients You’ll Need:
Main Ingredients:
- 6 large bell peppers (mixed colors: red, yellow, green)
- 1 cup long grain rice (uncooked)
- 1 ½ cups water or vegetable broth (for cooking rice)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef, turkey, or plant-based meat (optional)
- 1 can (14 oz) diced tomatoes, drained
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and cook the rice, 15 minutes to cook the filling, plus 40-45 minutes baking time. In total, expect around 1 hour to 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Peppers
Turn on your oven and set it to 375°F (190°C). While it heats, carefully slice the tops off the bell peppers. Remove seeds and membranes inside so they’re hollow and ready to fill. Set them aside.
2. Cook the Rice
Bring water or vegetable broth to a boil in a saucepan. Stir in the rice, lower the heat, cover, and let it simmer gently until the rice absorbs all the liquid and is tender, about 15-20 minutes. Once done, keep it warm.
3. Make the Filling
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; cook and stir until soft and fragrant, about 3-4 minutes. If you’re using meat, add it now. Break it up with a spoon and cook until browned and fully cooked.
Stir in the drained diced tomatoes, cooked rice, dried Italian herbs, salt, and pepper. Let everything cook together for another 3-5 minutes so the flavors blend well.
Take the skillet off the heat and mix in half of the shredded cheese.
4. Stuff and Bake the Peppers
Fill each bell pepper generously with the rice and meat mixture, packing gently so it holds together but don’t overstuff.
Stand the stuffed peppers upright in a baking dish. Sprinkle the remaining cheese evenly over the tops.
Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is melted, bubbly, and the peppers are tender.
5. Garnish and Serve
Before serving, sprinkle the chopped fresh parsley or cilantro on top for a fresh, bright touch. Enjoy your tasty stuffed bell peppers!
Can I Use Frozen Bell Peppers for This Recipe?
It’s best to use fresh bell peppers for stuffing, as frozen peppers tend to become too soft and watery after baking. If you only have frozen, thaw and drain them well, but expect a softer texture.
Can I Make Stuffed Bell Peppers Ahead of Time?
Yes! Prepare and stuff the peppers as instructed, then cover and refrigerate for up to 24 hours before baking. When ready, bake covered with foil and add extra cooking time if needed.
How Should I Store Leftover Stuffed Peppers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Use Instead of Ground Meat?
Try plant-based meat, cooked lentils, or a mix of beans and vegetables. You can also make these vegetarian by skipping meat and adding extra veggies like mushrooms or zucchini to the filling.