Ah, stuffed bell peppers! A classic comfort food that’s colorful, hearty, and versatile. Here’s a detailed recipe for stuffed bell peppers that balances flavor, texture, and nutrition.
Ingredients (Serves 4)
- 4 large bell peppers (any color)
- 1 lb (450 g) ground beef, turkey, or plant-based substitute
- 1 cup cooked rice (white, brown, or quinoa)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes (or tomato sauce)
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper, to taste
- ½ cup shredded cheese (cheddar, mozzarella, or your choice)
- 2 tablespoons olive oil
- Fresh parsley or basil for garnish
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). - Prepare Peppers:
- Cut the tops off the bell peppers and remove seeds and membranes.
- Lightly brush the outside with olive oil.
- Optional: blanch in boiling water for 2-3 minutes to soften slightly.
- Cook the Filling:
- Heat olive oil in a pan over medium heat.
- Sauté onions until translucent, then add garlic for 1 minute.
- Add ground meat and cook until browned. Drain excess fat if needed.
- Stir in cooked rice, diced tomatoes, Italian seasoning, paprika, salt, and pepper.
- Simmer for 5 minutes until flavors meld. Adjust seasoning to taste.
- Stuff the Peppers:
- Spoon the filling into each bell pepper, pressing gently.
- Place stuffed peppers upright in a baking dish.
- Top each with shredded cheese.
- Bake:
- Cover with foil and bake for 25-30 minutes.
- Remove foil and bake another 10 minutes until cheese is bubbly and lightly golden.
- Serve:
- Garnish with fresh parsley or basil.
- Serve hot with a side salad or garlic bread.
Tips for Extra Flavor:
- Mix cooked sausage with the beef for a richer filling.
- Add chopped mushrooms or zucchini to the filling for extra veggies.
- For a Mexican twist, use taco seasoning, black beans, and corn.
If you want, I can also give you a quick, 30-minute version that’s just as tasty but much faster to make.
Do you want me to do that?
