Stuffed bell peppers are a classic comfort food that’s not only delicious but also easy to prepare. These hearty peppers are filled with a savory mixture of ground beef, rice, and seasonings, making them a complete meal in themselves. Perfect for weeknight dinners or meal prep, this recipe is sure to be a hit with your family!
Ingredients:
- 4 large bell peppers (any color)
- 1 lb ground beef (or turkey)
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup water or broth
Instructions:
- Prepare the Peppers: Preheat oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes. Lightly brush the insides with olive oil.
- Cook the Filling: In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened. Add ground beef and cook until browned. Drain any excess grease.
- Mix the Ingredients: Stir in cooked rice, tomato sauce, Italian seasoning, salt, and black pepper. Let simmer for 5 minutes.
- Stuff the Peppers: Spoon the beef and rice mixture into each pepper, filling them to the top. Place them in a baking dish.
- Bake: Pour water or broth into the bottom of the dish to keep the peppers moist. Cover with foil and bake for 30 minutes.
- Add Cheese & Serve: Remove the foil, sprinkle shredded cheese on top, and bake uncovered for an additional 10 minutes until cheese is melted. Serve hot and enjoy!
FAQs:
Can I make these stuffed peppers ahead of time? Yes! Assemble them ahead and refrigerate for up to 24 hours before baking.
Can I freeze stuffed peppers? Absolutely. Wrap them individually in plastic wrap and store them in an airtight container for up to 3 months. Reheat in the oven at 350°F until warmed through.
What can I serve with stuffed peppers? They pair well with a side salad, roasted vegetables, or garlic bread.
Notes & Tips:
- Use different colored bell peppers for variety and flavor.
- Substitute quinoa or cauliflower rice for a low-carb option.
- For a vegetarian version, replace meat with black beans or lentils.
Enjoy this simple and delicious stuffed bell peppers recipe for a wholesome meal!
PrintEasy Stuffed Bell Peppers Recipe
Description
Stuffed bell peppers are a classic comfort food that’s not only delicious but also easy to prepare. These hearty peppers are filled with a savory mixture of ground beef, rice, and seasonings, making them a complete meal in themselves. Perfect for weeknight dinners or meal prep, this recipe is sure to be a hit with your family!
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef (or turkey)
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup water or broth
Instructions
- Prepare the Peppers: Preheat oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes. Lightly brush the insides with olive oil.
- Cook the Filling: In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened. Add ground beef and cook until browned. Drain any excess grease.
- Mix the Ingredients: Stir in cooked rice, tomato sauce, Italian seasoning, salt, and black pepper. Let simmer for 5 minutes.
- Stuff the Peppers: Spoon the beef and rice mixture into each pepper, filling them to the top. Place them in a baking dish.
- Bake: Pour water or broth into the bottom of the dish to keep the peppers moist. Cover with foil and bake for 30 minutes.
- Add Cheese & Serve: Remove the foil, sprinkle shredded cheese on top, and bake uncovered for an additional 10 minutes until cheese is melted. Serve hot and enjoy!
Notes
- Use different colored bell peppers for variety and flavor.
- Substitute quinoa or cauliflower rice for a low-carb option.
- For a vegetarian version, replace meat with black beans or lentils.
