Oh my goodness, let me tell you about stuffed bell peppers! They’re like little edible gifts bursting with flavor and color. Imagine biting into a perfectly roasted bell pepper filled to the brim with a savory mixture of seasoned ground beef, fluffy rice, and juicy tomatoes. Not only are they absolutely delicious, but they’re also a fantastic way to sneak in some healthy veggies. Plus, they’re super easy to whip up! Whether you’re cooking for a family dinner or meal prepping for the week, these stuffed bell peppers are sure to become a favorite. Trust me, you’re going to love them!
Ingredients List
- 4 large bell peppers, tops removed and seeds discarded
- 1 cup cooked rice, preferably cooled
- 1 pound ground beef, you can substitute with turkey for a lighter option
- 1 can (14.5 oz) diced tomatoes, drained
- 1 onion, chopped finely
- 2 cloves garlic, minced
- 1 teaspoon paprika, for that smoky flavor
- 1 teaspoon salt, adjust to your taste
- 1/2 teaspoon black pepper, freshly ground if possible
- 1 cup shredded cheese, I love using a mix of cheddar and mozzarella
How to Prepare Instructions
Let’s dive into the deliciousness of making stuffed bell peppers! Follow these steps, and you’ll have a hearty meal ready in no time.
Prepping the Bell Peppers
First things first—let’s get our bell peppers ready! Start by taking your four large bell peppers and use a sharp knife to carefully cut off the tops, about an inch down from the stem. Be cautious, and don’t rush! Once the tops are off, scoop out the seeds and any white membranes inside. You want to create a nice little vessel for that tasty filling. Rinse them under cold water to remove any leftover seeds, and set them aside to dry while you work on the filling.
Cooking the Filling
Now, let’s get cooking! Heat a skillet over medium heat and add a splash of oil. Toss in the chopped onion and minced garlic, cooking them until they’re soft and fragrant, about 3-4 minutes. Then, add the ground beef to the skillet, breaking it up with a spatula as it cooks. Keep stirring until it’s browned all over. Next, stir in your cooked rice, drained diced tomatoes, paprika, salt, and black pepper. Let everything simmer together for a few minutes, so those flavors meld beautifully. This filling is going to be so good!
Assembling the Stuffed Bell Peppers
Time to fill those bell peppers! Grab your prepared peppers and spoon the savory filling generously into each one, packing it down slightly to fit as much as possible. Once they’re all filled, place the stuffed peppers upright in a baking dish. Now, sprinkle a hearty handful of shredded cheese on top of each pepper. Cheese makes everything better, right?
Baking the Stuffed Peppers
Preheat your oven to 375°F (190°C) while you’re assembling. Once you’re ready, pop the baking dish in the oven and let those peppers bake for about 30 minutes. You’ll know they’re done when the peppers are tender and the cheese is bubbly and slightly golden. Oh, the delicious smell wafting through your kitchen will be irresistible! Serve them hot and enjoy every bite of your stuffed bell peppers.
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Healthy and nutritious, packed with veggies and protein.
- Versatile—customize the filling with your favorite ingredients.
- One-dish meal that makes cleanup a breeze.
- Deliciously satisfying, with a delightful blend of flavors in every bite.
- Great for meal prep, so you can enjoy leftovers throughout the week.
- Visually stunning on the plate, making it a hit for family dinners or gatherings.
- They’re gluten-free, so everyone can enjoy these tasty stuffed bell peppers!
Tips for Success
When it comes to making the best stuffed bell peppers, I’ve got a few tried-and-true tips that will elevate your dish to the next level!
- Mix it Up: Don’t hesitate to customize your filling! You can add black beans, corn, or even some chopped spinach for extra nutrition and flavor. Just remember to adjust the spices accordingly to complement your additions.
- Rice Choices: While I love using white rice, you can switch it up with brown rice or quinoa for a healthier twist. Just make sure your grains are cooked before adding them to the mix!
- Bell Pepper Colors: Feel free to use any color bell peppers you like. Each one has a slightly different sweetness, and they make your dish so colorful and fun!
- Don’t Overstuff: It’s tempting to pack the filling in tightly, but leave a little room at the top for the cheese. This way, it can melt beautifully without overflowing.
- Check for Doneness: If you’re unsure whether the peppers are tender enough, poke one with a fork. If it goes in easily, you’re good to go! Just be careful not to overbake them; you want them to be soft but still hold their shape.
- Let Them Rest: After baking, let your stuffed bell peppers sit for a few minutes before serving. This helps the flavors settle and makes them easier to eat.
With these tips, you’re on your way to making stuffed bell peppers that are not only delicious but also a hit at your dinner table!
Nutritional Information
Here’s the estimated nutritional breakdown for one stuffed bell pepper, so you can enjoy your meal with a bit of knowledge about what’s in it! Remember, these values are based on the ingredients I used, so they might vary a little depending on what you choose.
- Calories: 350
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 800mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 6g
- Protein: 20g
These stuffed bell peppers are not just tasty, but they’re also a wholesome option packed with nutrients. Enjoy every bite, knowing you’re nourishing your body!
FAQ Section
Got questions about stuffed bell peppers? I’ve got answers! Here are some common queries I hear, along with my favorite tips for making this dish even better.
Can I make stuffed bell peppers ahead of time?
Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just cover them tightly and store them in the fridge. When you’re ready to bake, take them out, sprinkle on that cheese, and pop them in the oven. Easy peasy!
What other fillings can I use?
The beauty of stuffed bell peppers is in their versatility! You can swap out the ground beef for shredded chicken, turkey, or even a plant-based meat substitute. Also, consider adding ingredients like quinoa, lentils, or even some sautéed mushrooms for a twist on the traditional filling.
How do I store leftovers?
If you have any stuffed bell peppers left (though I doubt it!), let them cool completely and then store them in an airtight container in the fridge for up to 4 days. Just reheat in the microwave or oven until heated through. They make for a fantastic lunch the next day!
Can I freeze stuffed bell peppers?
Yes, you can! Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They should keep well for up to 3 months. When you’re ready to enjoy them, thaw in the fridge overnight and bake them as usual.
What can I serve with stuffed bell peppers?
Stuffed bell peppers are a meal on their own, but they pair wonderfully with a light salad or some crusty bread for dipping. You could also serve them with a dollop of sour cream or a sprinkle of fresh herbs for an extra touch. Enjoy!
Storage & Reheating Instructions
So, you’ve made these delicious stuffed bell peppers and now you have some leftovers—lucky you! To store them properly, let the stuffed bell peppers cool completely before placing them in an airtight container. They’ll keep well in the fridge for up to 4 days, making for a fantastic lunch option or a quick dinner later in the week.
If you want to keep them for a longer time, you can absolutely freeze them! Just wrap each stuffed pepper tightly in plastic wrap, then place them in a freezer-safe bag. They can stay in the freezer for up to 3 months. When you’re ready to enjoy them again, simply thaw them in the fridge overnight. This will help maintain their flavor and texture.
Now, for reheating, you have a couple of options! If you’re using a microwave, pop one or two stuffed peppers on a microwave-safe plate and heat them for about 2–3 minutes, or until they’re warmed through. Just keep an eye on them to avoid overheating! If you prefer the oven, preheat it to 375°F (190°C), place the stuffed peppers in a baking dish, and cover with foil to prevent drying out. Bake for about 15–20 minutes, or until they’re heated all the way through. Trust me, the oven method will keep that cheese nice and melty!
With these simple storage and reheating tips, you can savor your stuffed bell peppers even longer!
Print
Stuffed Bell Peppers: 7 Irresistible Flavorful Variations
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Stuffed bell peppers filled with a savory mixture of rice, ground meat, and spices.
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound ground beef
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- In a skillet, cook the onion and garlic until soft.
- Add ground beef and cook until browned.
- Stir in cooked rice, diced tomatoes, paprika, salt, and pepper.
- Fill each bell pepper with the mixture.
- Place the stuffed peppers in a baking dish.
- Top each pepper with shredded cheese.
- Bake in the oven for 30 minutes.
- Serve hot.
Notes
- You can use any color of bell pepper.
- Feel free to add other vegetables to the stuffing.
- Adjust spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: stuffed bell peppers, bell pepper recipe, dinner recipe