Stuffed Bell Peppers

Stuffed bell peppers are a comforting and satisfying dish, perfect for a cozy family dinner or entertaining guests. This recipe combines tender bell peppers filled with a flavorful mixture of ground beef, rice, vegetables, and spices, all baked to perfection. With a balance of textures and flavors, these stuffed peppers are sure to become a favorite in your household.

Tasting Notes

The combination of savory ground beef, fluffy rice, and aromatic spices makes for a hearty and delicious filling. The sweetness of the bell peppers pairs wonderfully with the savory filling, creating a harmonious blend of flavors. Topped with melted cheese and fresh herbs, each bite is a symphony of taste and texture.

Ingredients

• 6 large bell peppers (any color)
• 1 pound ground beef
• 1 cup cooked rice
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 cup shredded cheddar cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for cooking

Kitchen Equipment

• Large skillet
• Baking dish
• Mixing bowls
• Chef’s knife
• Cutting board
• Spoon

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the bell peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the hollowed-out peppers in a baking dish, standing upright.
3. Prepare the filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
4. Cook the ground beef: Add the ground beef to the skillet with the onions and garlic. Cook until browned, breaking it apart with a spoon as it cooks, about 5-6 minutes. Drain any excess fat.
5. Combine ingredients: Stir in the cooked rice, diced tomatoes, dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Stuff the peppers: Spoon the filling mixture into the hollowed-out bell peppers, pressing down gently to pack the filling.
7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
8. Add cheese: Remove the foil from the baking dish and sprinkle the shredded cheddar cheese over the tops of the stuffed peppers. Return to the oven and bake, uncovered, for an additional 5-7 minutes, or until the cheese is melted and bubbly.
9. Serve: Remove the stuffed bell peppers from the oven and let them cool slightly before serving. Garnish with fresh herbs, if desired.

Pro Tips

• Use a mixture of bell pepper colors for a visually appealing presentation.
• Feel free to customize the filling with your favorite ingredients such as mushrooms, corn, or black beans.
• For a vegetarian option, substitute the ground beef with cooked lentils or crumbled tofu.

Variations

• Mexican-style stuffed peppers: Add canned black beans, corn, and diced jalapeños to the filling mixture. Top with salsa and avocado slices before serving.
• Italian-style stuffed peppers: Use Italian sausage instead of ground beef, and add chopped sun-dried tomatoes and mozzarella cheese to the filling. Serve with marinara sauce on the side.
• Mediterranean-style stuffed peppers: Incorporate cooked quinoa into the filling mixture, along with chopped olives, feta cheese, and fresh herbs such as parsley and mint.

FAQs

Yield: 6 stuffed bell peppers

Stuffed Bell Peppers

Print

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 6 large bell peppers (any color)
• 1 pound ground beef
• 1 cup cooked rice
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 cup shredded cheddar cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the bell peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the hollowed-out peppers in a baking dish, standing upright.
3. Prepare the filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
4. Cook the ground beef: Add the ground beef to the skillet with the onions and garlic. Cook until browned, breaking it apart with a spoon as it cooks, about 5-6 minutes. Drain any excess fat.
5. Combine ingredients: Stir in the cooked rice, diced tomatoes, dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Stuff the peppers: Spoon the filling mixture into the hollowed-out bell peppers, pressing down gently to pack the filling.
7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
8. Add cheese: Remove the foil from the baking dish and sprinkle the shredded cheddar cheese over the tops of the stuffed peppers. Return to the oven and bake, uncovered, for an additional 5-7 minutes, or until the cheese is melted and bubbly.
9. Serve: Remove the stuffed bell peppers from the oven and let them cool slightly before serving. Garnish with fresh herbs, if desired.

Nutrition Information:

Yield:

6 stuffed bell peppers
Amount Per Serving: Calories: 330Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gCholesterol: 70mgSodium: 390mgCarbohydrates: 20gFiber: 3gSugar: 7gProtein: 21g