Stuffed Bell Peppers Recipe
Stuffed bell peppers are a classic and versatile dish that can be adapted to suit a variety of flavors, dietary needs, and preferences. This recipe combines savory beef, fragrant vegetables, and rice to create a delicious, filling meal. You can modify this recipe with different ingredients or seasonings based on your tastes or dietary requirements.
Ingredients:
- 6 large bell peppers (any color)
- 1 pound (450g) ground beef (or turkey, chicken, or vegetarian alternative)
- 1 cup cooked rice (white or brown)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or cilantro (optional for garnish)
Optional Fillings & Variations:
- Grains: Swap rice for quinoa, couscous, or cauliflower rice.
- Protein: Use ground turkey, chicken, or plant-based meat substitutes.
- Beans: Add black beans or chickpeas for added fiber and protein.
- Veggies: Include finely diced mushrooms, zucchini, or spinach.
- Sauce: Add a little tomato sauce or salsa for extra moisture and flavor.
Step-by-Step Instructions:
1. Prepare the Bell Peppers:
- Preheat your oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds and membranes inside. Try to keep the peppers intact for stuffing.
- If your peppers are uneven and won’t stand upright, slice a thin piece off the bottom to make a flat base (be careful not to create a hole).
- Parboil the bell peppers for about 5 minutes to soften them. This step is optional but helps to speed up the cooking process and ensures the peppers will be tender.
- Drain and set the peppers aside on a baking dish.
2. Cook the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the ground beef and cook, breaking it apart with a spoon until it’s browned and cooked through, about 5-7 minutes. Season with Italian seasoning, paprika, salt, and pepper.
- Drain off any excess fat if necessary.
- Add the diced tomatoes and cooked rice to the beef mixture. Stir well and cook for an additional 3-5 minutes to let the flavors meld together.
3. Stuff the Bell Peppers:
- Carefully spoon the beef and rice mixture into each bell pepper, packing the filling down gently to ensure they are full.
- Once the peppers are stuffed, place them standing upright in a lightly oiled baking dish.
- If you want a bit of sauce, pour about 1/4 cup of water, tomato sauce, or broth into the bottom of the baking dish. This will help steam the peppers as they bake.
4. Bake the Stuffed Peppers:
- Cover the baking dish with aluminum foil and place it in the preheated oven.
- Bake for 30 minutes, or until the peppers are tender and heated through.
5. Add Cheese & Finish:
- After 30 minutes, remove the foil and sprinkle shredded cheese on top of each stuffed pepper.
- Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- For a golden, crispy top, you can broil the peppers for the last 2-3 minutes. Watch carefully to avoid burning.
6. Garnish and Serve:
- Remove the stuffed peppers from the oven and let them cool for a few minutes.
- Garnish with fresh parsley or cilantro for added freshness and color, if desired.
- Serve the stuffed bell peppers hot, alongside a simple green salad, garlic bread, or steamed vegetables.
Tips for Perfect Stuffed Bell Peppers:
- Bell Pepper Selection: Choose large, firm peppers with even bottoms so they stand upright. Red, yellow, and orange peppers are sweeter than green ones and add vibrant color to the dish.
- Parboiling: Parboiling the peppers before stuffing can help them cook evenly and become more tender. However, if you prefer a crunchier pepper, you can skip this step and simply bake them for a bit longer.
- Make-Ahead: You can prepare the stuffed peppers up to 24 hours in advance. Just assemble them and store them covered in the refrigerator. When you’re ready to cook, bake them in the oven as directed.
- Freezing: Stuffed bell peppers freeze well. Assemble them, but don’t bake. Wrap them individually in plastic wrap or foil, then store them in an airtight container or freezer bag. To cook from frozen, bake them directly from the freezer, adding an additional 15-20 minutes to the cooking time.
Nutritional Information (per pepper):
- Calories: 320
- Protein: 24g
- Carbohydrates: 25g
- Fat: 15g
- Fiber: 5g
Stuffed bell peppers are a delicious way to incorporate a variety of nutritious ingredients into a single dish. Whether you’re making them for a quick weeknight dinner or meal prepping for the week, they offer flexibility and flavor that will leave you satisfied!
