Delicious Stuffed Bell Pepper Recipe

Welcome to a vibrant, hearty dish that’s sure to become a family favorite! These stuffed bell peppers burst with bold flavors, combining savory ground meat, aromatic spices, and tender rice, all nestled in sweet, roasted bell peppers.

Perfect for weeknight dinners or meal prep, this recipe is versatile, customizable, and oh-so-satisfying. You’ll love the pop of color on your plate and the comforting, home-cooked vibes.

Recipe Overview

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These stuffed bell peppers are a delightful mix of juicy, sweet peppers filled with a savory blend of seasoned meat, fluffy rice, and melty cheese. They’re easy to prepare, budget-friendly, and packed with nutrients. Ready in under an hour, this dish delivers a satisfying crunch, rich flavors, and a cozy, warm texture that’s perfect for any occasion.

Ingredients List

• 4 large bell peppers (red, yellow, or green): Choose firm, vibrant peppers for the best flavor and presentation.
• 1 lb ground beef or turkey: Lean ground meat ensures a hearty filling without excess grease.
• 1 cup cooked rice: White or brown rice adds texture and absorbs the savory juices.
• 1 small onion, finely diced: Adds sweet, aromatic depth to the filling.
• 2 cloves garlic, minced: For a punch of bold, savory flavor.
• 1 cup canned diced tomatoes, drained: Provides a juicy, tangy base for the filling.
• 1 cup shredded cheddar or mozzarella cheese: Melts into gooey perfection, tying the flavors together.
• 1 tsp chili powder: Adds a subtle kick and warmth.
• 1 tsp cumin: Brings earthy, smoky notes to the filling.
• 1/2 tsp salt: Enhances all the flavors.
• 1/4 tsp black pepper: For a hint of spice.
• 2 tbsp olive oil: For sautéing and roasting, adding richness.
• Fresh parsley, chopped (optional): For a bright, fresh garnish.

Step-by-Step Instructions

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1. Preheat and Prep: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Rinse and pat dry. Place peppers cut-side up in a baking dish. Tip: Choose peppers with flat bottoms so they stand upright easily.
2. Cook the Filling: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant. Stir in ground meat, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat if needed.
3. Season and Combine: Add chili powder, cumin, salt, and black pepper to the meat mixture. Stir in diced tomatoes and cooked rice. Mix well and cook for 2-3 minutes to blend the flavors. Taste and adjust seasoning if needed. The filling should be savory with a hint of spice.
4. Stuff the Peppers: Spoon the meat and rice mixture into each bell pepper, packing it tightly. Fill to the top but don’t overflow. Sprinkle half the shredded cheese over the filling.
5. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden. Tip: For softer peppers, add 5-10 minutes to the covered baking time.
6. Garnish and Serve: Let the peppers cool for 5 minutes. Sprinkle with fresh parsley for a pop of color and freshness. Serve hot and enjoy the melty, savory goodness!

Tips for Success

• Pick evenly sized bell peppers to ensure consistent cooking.
• Don’t overcook the filling in the skillet; it will continue cooking in the oven.
• Use a spoon to gently pack the filling to avoid tearing the peppers.
• For a vegetarian version, swap meat for lentils or black beans.
• Test pepper doneness by piercing with a fork; they should be tender but not mushy.

Serving Suggestions

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Serve these stuffed bell peppers with a crisp green salad or garlic bread for a complete meal. Pair with a light, tangy coleslaw to complement the rich filling. For a festive touch, arrange the peppers on a platter with a sprinkle of parsley and a drizzle of sour cream. They’re perfect for family dinners, potlucks, or even a cozy date night at home.

Storage Tips

• Room Temperature: Let cool completely and store in an airtight container for up to 2 hours.
• Refrigeration: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes or microwave for 2-3 minutes.
• Freezing: Wrap each pepper tightly in plastic wrap, then place In a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use different types of bell peppers?
Yes, red, yellow, or green peppers all work great. Red peppers are sweeter, while green are more savory.

Can I make this recipe vegetarian?
Absolutely! Swap the meat for lentils, black beans, or crumbled tofu for a delicious vegetarian option.

What if I don’t have cooked rice?
Cook rice in advance or use pre-cooked microwaveable rice for convenience. Quinoa also works well.

Can I make these ahead of time?
Yes, assemble the peppers up to a day ahead, refrigerate, and bake when ready. Add 5-10 minutes to the baking time.

How do I prevent the peppers from falling over?
Choose peppers with flat bottoms or slice a thin layer off the bottom to create a stable base.

Conclusion

These stuffed bell peppers are a colorful, flavorful way to bring joy to your table. Easy to make and endlessly customizable, they’re sure to impress your family and friends. Give this recipe a try, and share your creations with us! Your kitchen will be filled with the irresistible aroma of roasted peppers and savory spices.