Stuffed bell peppers are a classic comfort food that’s hearty, flavorful, and easier to make than you think. This recipe is perfect for a satisfying weeknight dinner or a special occasion. You’ll love how customizable and delicious these stuffed bell peppers are!
Key Ingredients & Substitutions
- Bell Peppers: Any color works! Green are traditional, but red, yellow, or orange add sweetness.
- Ground Meat: I use ground beef, but ground turkey or a plant-based crumble works great.
- Rice: Cooked white or brown rice is ideal. Leftover rice is perfect here.
- Tomato Sauce: Essential for flavor and moisture. Diced tomatoes can be used too.
- Cheese: Mozzarella is my favorite, but cheddar or a Mexican blend are delicious alternatives.
Ingredients
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 1 cup cooked rice
- 1 (15-ounce) can tomato sauce, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
How Much Time Will You Need?
- Total Time: 60 minutes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Servings: 4
- Tools Needed: Large skillet, baking dish
Step-by-Step Instructions
1. Prepare the Bell Peppers
First, preheat your oven to 375°F (190°C). Wash your bell peppers, then carefully slice them in half lengthwise. Remove the seeds and membranes, creating a clean cup for your filling.
2. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Cook the Meat
Add the ground beef to the skillet with the onions and garlic. Break it up with a spoon and cook until it’s browned through, about 7-8 minutes. Drain any excess grease from the pan.
4. Mix the Filling
To the cooked meat, add the cooked rice, half of the can of tomato sauce, dried oregano, salt, and black pepper. Stir everything together until well combined. This is your delicious stuffing for the bell peppers.
5. Stuff the Peppers
Arrange the hollowed-out bell pepper halves in a 9×13-inch baking dish. Evenly spoon the meat and rice mixture into each bell pepper half, mounding it slightly. Don’t be afraid to fill them generously!
6. Bake the Stuffed Bell Peppers
Pour the remaining tomato sauce around the stuffed bell peppers in the bottom of the baking dish. Cover the dish loosely with aluminum foil. Bake for 30 minutes, allowing the peppers to soften.
7. Add Cheese and Finish Baking
Remove the foil and sprinkle the shredded mozzarella cheese over the top of each stuffed bell pepper. Return the dish to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Storage Instructions
Leftover stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave them or warm them in an oven at 350°F (175°C) until heated through. They also freeze well for up to 3 months.
Frequently Asked Questions (FAQ)
-
Can I make these ahead of time?
Yes! You can assemble the stuffed bell peppers a day in advance and store them in the fridge before baking. -
What if I don’t have cooked rice?
You’ll need to cook the rice before mixing it with the meat. About 1/2 cup of uncooked rice will yield 1 cup cooked. -
Can I use other vegetables in the filling?
Absolutely! Finely diced carrots, mushrooms, or zucchini would be delicious additions. -
Why do my bell peppers feel tough?
They might need a little more cooking time. Ensure your oven temperature is correct and bake until they reach your desired tenderness. -
Can I make these vegetarian?
Yes, simply swap the ground meat for a plant-based crumble, lentils, or a mixture of cooked quinoa and black beans. -
What should I serve with stuffed bell peppers?
A simple side salad, some crusty bread, or steamed green beans would complement them perfectly.