If you’re looking for a comforting, delicious meal that feels like a warm hug on a plate, this Stuffed Peppers Recipe is exactly what you need. Vibrant bell peppers are filled with a savory mixture of seasoned ground meat, rice, and melted cheese, making every bite a delightful blend of textures and flavors. Not only is this dish visually stunning on your dinner table, but it’s also packed with nutrients and satisfying protein, striking the perfect balance between wholesome and indulgent.
Ingredients You’ll Need
The ingredients for this Stuffed Peppers Recipe are wonderfully simple yet come together to create a well-rounded dish bursting with taste, texture, and color. Each component plays a crucial role, from the sweetness of the peppers to the hearty filling that will have everyone asking for seconds.
- 4 large bell peppers (any color): These colorful veggies serve as an edible container and bring a sweet, crisp bite when baked to tender perfection.
- 1 pound ground beef or ground turkey: Choose your favorite protein for a juicy, flavorful filling that keeps the dish hearty and satisfying.
- 1/2 cup cooked rice: Adding texture and heartiness, the rice soaks up all the delicious seasonings.
- 1/2 cup diced onion: Provides a mild pungency and sweetness that mellows beautifully when sautéed.
- 2 cloves garlic, minced: Garlic amps up the aroma and depth of flavor, a small ingredient with big impact.
- 1 can (14.5 oz) diced tomatoes, drained: Adds a juicy, tangy layer that keeps the filling moist without watering it down.
- 1/2 cup shredded mozzarella or cheddar cheese (plus extra for topping): Cheese binds all ingredients and creates that irresistible golden crust on top.
- 1 teaspoon Italian seasoning: A fragrant blend that brings hints of herbs like oregano and basil, tying the dish together.
- Salt and black pepper to taste: Essential seasonings that enhance all the flavors.
- 1 tablespoon olive oil: For sautéing the onions and garlic, contributing to a silky, flavorful base.
How to Make Stuffed Peppers Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). Then, carefully cut off the tops of your bell peppers and remove the seeds and membranes. Place the hollowed peppers upright in a lightly greased baking dish—this will help them hold their shape as they bake.
Step 2: Cook the Filling
Heat the olive oil in a large skillet over medium heat. Sauté the diced onions for 2 to 3 minutes until they soften and become fragrant. Toss in the minced garlic and cook for an additional 30 seconds to awaken that rich aroma. Add your ground meat to the skillet, cooking until it’s thoroughly browned and no longer pink. Be sure to break it up as you go and drain excess fat if necessary for a leaner filling.
Step 3: Mix the Filling Ingredients
Once the meat is cooked, stir in the cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper. Let the mixture simmer gently for 2 to 3 minutes so all the flavors meld together. Finally, remove from heat and fold in half a cup of shredded cheese, which will help bind everything nicely.
Step 4: Stuff and Bake
Spoon the filling generously into each prepared pepper, pressing down lightly to pack them well. Top each one with extra shredded cheese for that irresistible golden melt. Cover the baking dish with foil and bake in your preheated oven for 30 minutes, then remove the foil and bake for another 10 to 15 minutes. You’ll know they’re done when the cheese is bubbly and the peppers have softened perfectly without becoming mushy.
Step 5: Cool and Serve
Allow your stuffed peppers to cool for a few minutes before serving. This helps the filling settle and makes them easier to handle while keeping all those juicy flavors intact.
How to Serve Stuffed Peppers Recipe
Garnishes
Fresh herbs like chopped parsley or basil add a bright, fresh contrast to the rich filling and melted cheese. A dollop of sour cream or a sprinkle of red pepper flakes can also boost flavor and add a little kick to this classic dish.
Side Dishes
Serve your stuffed peppers alongside a crisp green salad dressed with a light vinaigrette to balance the richness. Roasted potatoes or garlic bread are amazing for soaking up any extra juices. Even a simple bowl of steamed vegetables rounds out the meal perfectly.
Creative Ways to Present
Try serving your Stuffed Peppers Recipe in colorful individual ramekins or baking dishes for a charming presentation. You can also slice them into rings and arrange on a platter for a fun twist at gatherings. The vibrant colors make this dish naturally impressive, so minimal garnish is needed to wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover stuffed peppers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them perfect for quick lunches or cozy dinners later in the week.
Freezing
This Stuffed Peppers Recipe freezes beautifully. Place cooled and wrapped peppers in a freezer-safe container or bag and freeze for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) for about 20 minutes or in the microwave until warmed through. Adding a splash of water or covering with foil helps prevent them from drying out and keeps the filling nice and moist.
FAQs
Can I use different types of meat for this Stuffed Peppers Recipe?
Absolutely! While ground beef and turkey are popular choices, you can also use ground chicken, pork, or even plant-based meat substitutes. The key is to ensure your filling is well-seasoned and cooked through.
Is there a vegetarian version of this recipe?
Yes! Simply swap out the meat for cooked black beans, lentils, or a mixture of finely chopped mushrooms and nuts for a delicious vegetarian filling that still packs plenty of flavor and texture.
Can I prepare this recipe in advance?
You can assemble the stuffed peppers a few hours ahead and refrigerate them until you’re ready to bake. Alternatively, prepare the filling the day before and stuff the peppers right before baking for maximum freshness.
What’s the best way to cut and clean the bell peppers?
Cut just the tops off the peppers like a lid and remove all seeds and membranes carefully with your hands or a small spoon. This creates a perfect cavity for your stuffing without compromising the pepper’s structure.
Can I use quinoa instead of rice?
Definitely! Quinoa is a fantastic substitute that adds a nuttier flavor and a boost of protein. Just make sure it’s fully cooked before mixing into your filling.
Final Thoughts
This Stuffed Peppers Recipe is such a joyful dish to make and enjoy any time of year. The vibrant colors, rich flavors, and comforting textures combine into a meal that’s truly memorable. I encourage you to give it a try soon—once you do, it just might become your new favorite weeknight dinner to share with friends and family.
Print
Stuffed Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 stuffed peppers
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These delicious stuffed peppers are a wholesome and satisfying meal featuring bell peppers filled with a savory mix of ground beef or turkey, rice, diced tomatoes, and cheese. Baked to perfection, they’re perfect for a comforting dinner that’s easy to prepare and full of flavor.
Ingredients
Peppers
- 4 large bell peppers (any color), tops cut off and seeds removed
Filling
- 1 pound ground beef or ground turkey
- 1/2 cup cooked rice
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1/2 cup shredded mozzarella or cheddar cheese (plus extra for topping)
Instructions
- Prepare Peppers: Preheat your oven to 375°F (190°C). Lightly grease a baking dish and arrange the hollowed bell peppers upright inside the dish to get ready for stuffing.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Cook Meat: Add the ground beef or turkey to the skillet. Cook thoroughly until browned, breaking the meat apart with a spatula. Drain any excess fat if necessary to keep the filling from being greasy.
- Make Filling: Stir in cooked rice, drained diced tomatoes, Italian seasoning, salt, and black pepper. Let the mixture simmer gently for 2 to 3 minutes to blend flavors. Remove from heat and mix in 1/2 cup of shredded cheese for creaminess.
- Stuff Peppers: Spoon the prepared filling into each pepper, pressing down gently to pack it well. Generously sprinkle extra shredded cheese on top of each stuffed pepper for a golden cheesy crust.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 10 to 15 minutes until the cheese is bubbly and the peppers are tender.
- Serve: Allow the stuffed peppers to cool slightly before serving to ensure the filling sets and is safe to eat.
Notes
- You can substitute quinoa for rice for a different grain option.
- Make it vegetarian by using black beans instead of meat.
- These stuffed peppers reheat well and are freezer-friendly for easy meal prep.
