Oh my gosh, let me tell you about stuffed bell peppers! They’re like little edible gifts, bursting with flavor and so versatile. I love how you can customize them with whatever you have on hand; it’s a fantastic way to clean out the fridge. Plus, they’re a meal prep favorite of mine! You can whip up a batch on Sunday, and they’ll keep well throughout the week, making dinner a breeze. Imagine biting into a tender bell pepper, perfectly stuffed with a savory mixture of ground beef, rice, and spices. Seriously, you can’t go wrong! Whether you’re feeding a crowd or just craving something comforting, stuffed bell peppers are always a hit at my table. Trust me, once you try them, you’ll be hooked!
Ingredients for Stuffed Bell Peppers
Here’s what you’ll need to create those scrumptious stuffed bell peppers. I promise, the ingredients are simple enough to find, and they come together beautifully!
- 4 large bell peppers: Choose vibrant colors like red, yellow, or green. Cut the tops off and remove the seeds for the perfect pocket to hold your filling.
- 1 cup cooked rice: You can use white, brown, or even jasmine rice! Make sure it’s fluffy and cooled down, so it blends well with the other ingredients.
- 1 pound ground beef: I prefer lean ground beef for a healthier option, but you can also use turkey or chicken if you’re looking for a lighter protein.
- 1 can diced tomatoes: Get the kind with herbs for an extra flavor boost! Drain them slightly if you want to avoid excess moisture in your filling.
- 1 onion, chopped: A medium onion works great; it adds a wonderful sweetness when cooked. Dice it up nice and small for even cooking.
- 2 cloves garlic, minced: Fresh garlic is key! It brings that aromatic punch to the dish. If you’re a garlic lover, feel free to add more!
- 1 teaspoon cumin: This spice adds a warm, earthy flavor that makes the filling pop. Trust me, it’s a must-have!
- 1 teaspoon paprika: I love using smoked paprika for an extra depth of flavor, but regular works just fine too.
- Salt and pepper to taste: Seasoning is everything! Don’t be shy; taste as you go to get it just right.
- 1 cup shredded cheese: Cheddar is my go-to for that melty goodness, but you can get creative with mozzarella or pepper jack for a kick!
Once you gather these ingredients, you’ll be well on your way to creating a delicious meal that everyone will love!
How to Prepare Stuffed Bell Peppers
Alright, let’s dive into the fun part—preparing those delightful stuffed bell peppers! I promise, it’s easier than it sounds, and the results are oh-so-rewarding. Just follow these steps, and you’ll have a delicious meal ready in no time!
Prepping the Bell Peppers
First things first, grab those gorgeous bell peppers! Cut the tops off each pepper, about an inch down, and gently remove the seeds and membranes inside. I like to use a small knife to help get into those tricky spots. Make sure to leave the base intact, as you’ll want it to hold all that delicious filling. Rinse them under cool water to get rid of any lingering seeds, then set them aside to dry while you work on the filling.
Cooking the Filling
Now, let’s get that savory filling going! In a large skillet over medium heat, add your ground beef, chopped onion, and minced garlic. Brown the beef for about 5-7 minutes, stirring occasionally, until it’s no longer pink and the onions are softened and translucent. This is where the magic happens—your kitchen will start smelling amazing! Once it’s cooked, drain any excess fat, then stir in the cooked rice, diced tomatoes, cumin, paprika, salt, and pepper. Mix everything together well and let it simmer for another 5 minutes for all those flavors to mingle.
Stuffing the Peppers
Time to fill those peppers! Spoon the beef and rice mixture into each bell pepper, pressing down gently to pack it in. Don’t be shy; you want them stuffed to the brim! Once they’re filled, sprinkle a generous amount of shredded cheese on top. The cheese is like a cozy blanket, making everything even more irresistible!
Baking Instructions
Now, let’s get these beauties baking! Place the stuffed peppers upright in a baking dish. I usually add a little water to the bottom of the dish—about half an inch—this helps steam the peppers and keeps them from drying out. Cover the dish with foil and pop it in a preheated oven at 375°F (190°C) for about 30-35 minutes. You’ll know they’re done when the peppers are tender and the cheese is melted and bubbly. Just wait until you pull them out of the oven; your heart will skip a beat!
Tips for Success with Stuffed Bell Peppers
To make your stuffed bell peppers truly shine, here are a few tips that I swear by! First, feel free to swap out the ground beef for ground turkey or even a plant-based protein if you want to keep it lighter or vegetarian. Also, if you want to sneak in extra veggies, try adding diced zucchini or mushrooms to the filling—yum! Be sure not to overstuff the peppers; they need room to cook evenly. And don’t skip that little bit of water in the baking dish—it makes all the difference in keeping the peppers moist and tender. Trust me, these small tweaks will elevate your dish!
Nutritional Information for Stuffed Bell Peppers
Let’s talk nutrition! These stuffed bell peppers not only taste incredible, but they’re also packed with goodness. Here’s the estimated nutritional breakdown per serving (that’s one stuffed pepper):
- Calories: 350
- Fats: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Sugars: 5g
- Protein: 20g
- Sodium: 600mg
- Cholesterol: 70mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. So, if you make any swaps or additions, just keep an eye on those numbers! Overall, you’re getting a nice balance of protein, carbs, and veggies in each delightful bite. Enjoy your healthy indulgence!
Variations on Stuffed Bell Peppers
Alright, let’s get a little creative with those stuffed bell peppers! There are so many fun ways to switch things up and keep it exciting. For a twist, try using quinoa instead of rice for a nutty flavor and added protein. If you’re feeling adventurous, how about stuffing them with a mix of black beans, corn, and taco seasoning for a zesty Mexican vibe? You could even go Mediterranean by using ground lamb, feta cheese, and a sprinkle of oregano for a unique taste!
Don’t forget about the toppings; shredded cheese is delicious, but you can also try crumbled goat cheese or a dollop of sour cream for a creamy finish. And for a veggie-packed version, toss in some chopped spinach or kale into your filling. Seriously, the possibilities are endless, and that’s what makes stuffed bell peppers such a fun and adaptable dish!
Storage & Reheating Instructions
Got leftovers? No problem! To store your stuffed bell peppers, let them cool completely, then place them in an airtight container. They’ll stay fresh in the fridge for up to 3 days—perfect for quick meals later on! When you’re ready to enjoy them again, just pop them in the microwave for about 2-3 minutes or until heated through. If you prefer, you can also reheat them in the oven at 350°F (175°C) for about 15-20 minutes, which will help keep the peppers nice and tender. Just add a splash of water to the bottom of the dish to keep everything moist! Enjoy your delicious leftovers!
FAQ About Stuffed Bell Peppers
Can I make stuffed bell peppers in advance? Absolutely! You can prepare the stuffed peppers a day ahead of time, just cover them and store them in the fridge until you’re ready to bake. This makes for a quick, easy dinner!
What can I substitute for ground beef? There are plenty of alternatives! You could use ground turkey or chicken for a lighter option, or even a plant-based meat substitute if you’re going vegetarian. The flavor will still be fantastic!
Can I freeze stuffed bell peppers? Yes, you can! Just make sure they’re fully cooled before wrapping them tightly in plastic wrap and placing them in a freezer-safe container. They should last about 2-3 months in the freezer.
What side dishes go well with stuffed bell peppers? You can’t go wrong with a fresh salad or some garlic bread on the side. You could also serve them with rice or quinoa for a heartier meal.
How do I know when the peppers are done? They’re done when they’re tender and the cheese is melted and bubbly. You can easily poke through the pepper with a fork to check for tenderness!
Print
Stuffed Bell Peppers: 7 Savory Secrets to Tempting Flavor
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Stuffed bell peppers filled with a savory mixture.
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 cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, brown the ground beef with onions and garlic.
- Add cooked rice, diced tomatoes, cumin, paprika, salt, and pepper to the beef mixture.
- Stuff the bell peppers with the mixture.
- Top with shredded cheese.
- Place the peppers in a baking dish and add a little water to the bottom.
- Bake for 30-35 minutes until the peppers are tender.
Notes
- You can use quinoa instead of rice for a healthier option.
- Feel free to add other vegetables to the stuffing.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Stuffed Bell Peppers