Welcome to this tasty adventure in your kitchen! Stuffed bell peppers bring vibrant colors, hearty fillings, and endless customization to your table. These bell pepper recipes stuffed with savory goodness appeal to busy families and food lovers alike because they’re simple to prepare, packed with nutrients, and deliver that satisfying crunch with every bite.
You’ll adore how they transform everyday ingredients into a crowd-pleasing meal that’s as fun to make as it is to eat.
Recipe Overview
These stuffed bell peppers offer a perfect blend of juicy, tender bell peppers filled with a flavorful mix of ground beef, rice, and aromatic spices. The texture combines the crisp exterior of the peppers with a soft, cheesy interior, creating a mouthwatering contrast. Preparation is straightforward, making it ideal for weeknight dinners or meal prep.
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients List
Gather these fresh ingredients to create four generous servings of stuffed bell peppers. Each component plays a key role in building layers of flavor and texture.
- 4 large bell peppers (any color, but red and yellow add natural sweetness and visual appeal)
- 1 pound ground beef (lean for a healthier twist, providing rich, savory depth)
- 1 cup cooked rice (white or brown; it absorbs the juices and adds hearty bulk)
- 1 can (14.5 ounces) diced tomatoes (with juices, for moisture and tangy brightness)
- 1 small onion, finely chopped (adds aromatic base and subtle sharpness)
- 2 cloves garlic, minced (essential for that pungent, irresistible aroma)
- 1 cup shredded cheddar cheese (melts beautifully for gooey goodness)
- 1 teaspoon dried oregano (brings earthy herbal notes)
- 1 teaspoon cumin (infuses warm, spicy undertones)
- Salt and black pepper to taste (enhances all flavors)
- 2 tablespoons olive oil (for sautéing, keeping everything tender without sticking)
- Fresh parsley for garnish (optional, adds fresh, vibrant finish)
Step-by-Step Instructions
Let’s dive into making these stuffed bell peppers together—I’ll guide you like we’re chatting in the kitchen. Preheat your oven to 375°F (190°C) and grease a baking dish lightly.
- Prepare the peppers: Slice off the tops of the bell peppers and remove the seeds and membranes inside. This creates perfect edible bowls—rinse them under cool water to clean. Blanch the peppers in boiling water for 3-4 minutes to soften slightly, then drain and set aside. Tip: Blanching ensures they cook evenly without turning mushy.
- Cook the filling: In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute more—your kitchen will smell amazing! Stir in the ground beef, breaking it up as it browns, for 7-8 minutes until no pink remains. Drain excess fat if needed.
- Mix it all: Add the cooked rice, diced tomatoes with juices, oregano, cumin, salt, and pepper to the skillet. Simmer for 5 minutes to let flavors meld—the mixture should be juicy and fragrant. Taste and adjust seasonings; this step locks in that bold, savory profile.
- Stuff and bake: Spoon the filling generously into each pepper, packing it down gently. Place them upright in the baking dish and top with shredded cheese. Bake for 25-30 minutes until the peppers are tender and the cheese bubbles golden. Tip: If the tops brown too quickly, cover loosely with foil.
Tips for Success
To nail these stuffed bell peppers every time, choose firm, glossy peppers for the best structure. Cook your rice ahead to save time and avoid sogginess. Don’t overfill to prevent spilling during baking—leave a little room for expansion. Test doneness by piercing a pepper with a fork; it should yield easily but hold shape. For extra crispiness, broil for the last 2 minutes.
Serving Suggestions
Serve these stuffed bell peppers hot from the oven for maximum appeal—pair with a crisp green salad dressed in vinaigrette to balance the richness, or garlic bread for carb lovers. For presentation, arrange on a platter with sprinkled parsley and a side of sour cream for dipping. They’re fantastic for potlucks; slice in half lengthwise for easy sharing.
Storage Tips
Cool leftovers completely before storing. Keep in an airtight container in the refrigerator for up to 3 days—reheat in the microwave or oven at 350°F for 10-15 minutes. For freezing, wrap individually in foil and store in a freezer bag for up to 2 months; thaw overnight in the fridge and bake until warm.
FAQs
Can I make these stuffed bell peppers vegetarian?
Yes, swap ground beef for lentils, quinoa, or black beans for a protein-packed alternative that keeps the hearty texture.
What if I don’t have fresh bell peppers?
Frozen bell peppers work in a pinch, but thaw and pat dry first to avoid excess water diluting the filling.
How do I prevent the peppers from tipping over?
Slice a thin layer off the bottom to create a flat base, or nestle them snugly in the baking dish.
Are there low-carb options for this recipe?
Replace rice with cauliflower rice for a keto-friendly version that maintains fluffiness without the carbs.
Conclusion
Give these stuffed bell peppers a try—you’ll create memories with every flavorful bite. Share your twists in the comments; I can’t wait to hear!
Delicious Stuffed Bell Peppers
Welcome to this tasty adventure in your kitchen! Stuffed bell peppers bring vibrant colors, hearty fillings, and endless customization to your table.
These bell pepper recipes stuffed with savory goodness appeal to busy families and food lovers alike because they're simple to prepare, packed with nutrients, and deliver that satisfying crunch with every bite.
Ingredients
- Gather these fresh ingredients to create four generous servings of stuffed bell peppers. Each component plays a key role in building layers of flavor and texture.
- 4 large bell peppers (any color, but red and yellow add natural sweetness and visual appeal)
- 1 pound ground beef (lean for a healthier twist, providing rich, savory depth)
- 1 cup cooked rice (white or brown; it absorbs the juices and adds hearty bulk)
- 1 can (14.5 ounces) diced tomatoes (with juices, for moisture and tangy brightness)
- 1 small onion, finely chopped (adds aromatic base and subtle sharpness)
- 2 cloves garlic, minced (essential for that pungent, irresistible aroma)
- 1 cup shredded cheddar cheese (melts beautifully for gooey goodness)
- 1 teaspoon dried oregano (brings earthy herbal notes)
- 1 teaspoon cumin (infuses warm, spicy undertones)
- Salt and black pepper to taste (enhances all flavors)
- 2 tablespoons olive oil (for sautéing, keeping everything tender without sticking)
- Fresh parsley for garnish (optional, adds fresh, vibrant finish)
Instructions
Let's dive into making these stuffed bell peppers together—I'll guide you like we're chatting in the kitchen. Preheat your oven to 375°F (190°C) and grease a baking dish lightly.
- Prepare the peppers: Slice off the tops of the bell peppers and remove the seeds and membranes inside. This creates perfect edible bowls—rinse them under cool water to clean. Blanch the peppers in boiling water for 3-4 minutes to soften slightly, then drain and set aside. Tip: Blanching ensures they cook evenly without turning mushy.
- Cook the filling: In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute more—your kitchen will smell amazing! Stir in the ground beef, breaking it up as it browns, for 7-8 minutes until no pink remains. Drain excess fat if needed.
- Mix it all: Add the cooked rice, diced tomatoes with juices, oregano, cumin, salt, and pepper to the skillet. Simmer for 5 minutes to let flavors meld—the mixture should be juicy and fragrant. Taste and adjust seasonings; this step locks in that bold, savory profile.
- Stuff and bake: Spoon the filling generously into each pepper, packing it down gently. Place them upright in the baking dish and top with shredded cheese. Bake for 25-30 minutes until the peppers are tender and the cheese bubbles golden. Tip: If the tops brown too quickly, cover loosely with foil.