Ah, stuffed bell peppers! 🍽️ They’re colorful, hearty, and versatile. Here’s a clear guide for making them, along with some tips to make them extra delicious.
Ingredients (for 4 peppers)
- 4 large bell peppers (any color)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 lb (450 g) ground beef, turkey, or chicken (or use lentils for a vegetarian version)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 tsp Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1–2 tbsp olive oil
- Optional: chopped parsley or basil for garnish
Instructions
- Prep the peppers:
- Cut off the tops and remove seeds and membranes.
- Optional: blanch in boiling water for 2–3 minutes to soften slightly (helps cooking evenly).
- Cook the filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onion until translucent, then add garlic for 30 seconds.
- Add ground meat (or lentils) and cook until browned.
- Stir in diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Simmer 5 minutes to combine flavors.
- Stuff the peppers:
- Spoon the mixture into the hollowed peppers, packing lightly.
- Top each pepper with shredded cheese.
- Bake:
- Preheat oven to 375°F (190°C).
- Place stuffed peppers upright in a baking dish.
- Add a splash of water or tomato sauce to the bottom of the dish (prevents sticking and keeps them moist).
- Cover with foil and bake 25–30 minutes.
- Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.
- Serve:
- Garnish with parsley or basil if desired.
- Great with a side salad, garlic bread, or roasted vegetables.
Tips & Variations
- Vegetarian: Use lentils, beans, or quinoa instead of meat.
- Extra flavor: Add a dash of Worcestershire sauce or soy sauce to the filling.
- Cheesy surprise: Mix some cheese inside the filling for extra gooeyness.
- Make-ahead: Stuff peppers and refrigerate 1 day before baking.
If you want, I can also give a quick 20-minute skillet version that doesn’t require baking. It’s great for busy nights. Do you want me to do that?
