Stuffed Peppers Recipe
Get ready to fall in love with Stuffed Peppers—a dish that’s as colorful as it is comforting! Imagine juicy bell peppers filled with a savory blend of ground beef, rice, and tomatoes, all topped with a gooey layer of golden mozzarella. It’s a recipe that brings everyone to the table, filling your kitchen with irresistible aromas and guaranteed smiles. Whether you’re serving it on a busy weeknight or sharing with friends, these Stuffed Peppers are a wholesome meal that’s both satisfying and beautiful to behold.
Ingredients You’ll Need
These classic Stuffed Peppers come together with simple, everyday ingredients that each play a starring role. From the crisp, colorful peppers to the rich, cheesy topping, every component brings something special to this hearty favorite.
- Bell Peppers: Choose any color you love—red, yellow, green, or orange—for vibrant presentation and sweet, tender flavor.
- Ground Beef: Provides a rich, meaty base; you can easily sub in ground turkey or a plant-based alternative if you’d like.
- Cooked Rice: Adds heartiness and texture while soaking up all those lovely juices; try white, brown, or even cauliflower rice for a twist.
- Onion: Finely diced for a subtle sweetness that balances the savory flavors.
- Garlic: Minced for a fragrant punch that infuses the filling with warmth and depth.
- Diced Tomatoes: Drained to keep the filling from getting too wet, they bring freshness and a touch of acidity.
- Tomato Sauce: Binds the filling together and adds a silky, saucy finish.
- Italian Seasoning: Lends classic herbal notes—think basil, oregano, and thyme.
- Salt: Enhances all the natural flavors in the dish.
- Black Pepper: Adds just the right amount of gentle heat.
- Shredded Mozzarella Cheese: Melts beautifully on top for a golden, bubbly crown.
- Olive Oil: Used to brush the peppers, helping them roast up tender and glossy.
How to Make Stuffed Peppers
Step 1: Prep the Peppers
Start by preheating your oven to 375°F (190°C). Carefully slice the tops off your bell peppers and scoop out the seeds and membranes. Give the insides and outsides a light brush with olive oil—this helps them roast to tender perfection. Nestle the peppers, cut side up, in a baking dish so they’re ready for their savory filling.
Step 2: Make the Filling
In a large skillet over medium heat, cook the ground beef and diced onion together. Stir and break up the beef until it’s nicely browned and the onion is soft and translucent. Toss in the minced garlic and let it cook for another minute, just until fragrant—this quick step unlocks so much flavor! Drain off any excess fat to keep things on the lighter side.
Step 3: Build the Flavor
Now it’s time to create that irresistible filling. Stir in the cooked rice, drained diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper. Let everything simmer together for about five minutes, allowing the flavors to meld and the mixture to thicken slightly. It should look hearty and smell amazing!
Step 4: Fill the Peppers
Spoon the warm beef and rice mixture into each prepared pepper, gently pressing down so every pepper is generously stuffed. You want them packed to the brim—don’t be shy! Sprinkle the shredded mozzarella evenly over the tops for that signature cheesy finish.
Step 5: Bake to Perfection
Cover the baking dish with foil and bake for 30 minutes. This keeps everything steamy and ensures the peppers become tender. Then, remove the foil and continue baking for another 10 to 15 minutes, until the cheese is bubbly and golden. Let the Stuffed Peppers rest for five minutes before serving—they’ll be hot, melty, and absolutely irresistible.
How to Serve Stuffed Peppers
Garnishes
A sprinkle of fresh herbs—think chopped parsley or basil—adds a burst of color and freshness to your Stuffed Peppers. You can also drizzle a little extra olive oil or a twist of cracked black pepper just before serving for added flair.
Side Dishes
I love pairing Stuffed Peppers with a crisp green salad or steamed veggies for balance. Garlic bread or a side of roasted potatoes makes it a heartier meal, while a simple quinoa salad keeps things light and wholesome.
Creative Ways to Present
For a festive touch, serve each Stuffed Pepper on a colorful platter, or try slicing them in half for smaller portions at a buffet. Arrange different colored peppers together to create a rainbow effect—guaranteed to impress at any gathering!
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Peppers keep beautifully in the fridge for up to three days. Just place them in an airtight container, and they’ll be ready for quick lunches or easy dinners all week long.
Freezing
Stuffed Peppers are incredibly freezer-friendly! Once cooled, wrap each pepper individually or store them in a freezer-safe dish. They’ll keep well for up to three months—perfect for meal prep or busy nights.
Reheating
To reheat, simply pop the Stuffed Peppers in a 350°F (175°C) oven until warmed through, about 20 minutes. You can also microwave them for a couple of minutes if you’re in a hurry. Add a splash of extra tomato sauce before reheating to keep them moist and flavorful.
FAQs
Can I use a different type Main Course
Absolutely! Ground turkey, chicken, or even plant-based meats work well in Stuffed Peppers. Feel free to choose your favorite or whatever you have on hand.
How do I make this dish vegetarian?
Simply swap the ground beef for a plant-based ground or lentils, and use vegetable broth-based tomato sauce. The result is just as hearty and flavorful!
Can I prepare Stuffed Peppers ahead of time?
Yes, you can assemble the peppers up to a day in advance and refrigerate them until you’re ready to bake. This makes weeknight dinners or entertaining a breeze.
What other grains can I use instead of rice?
Try cooked quinoa, barley, or even cauliflower rice for a low-carb option. Each grain gives the Stuffed Peppers a unique twist while keeping the filling satisfying.
How do I know when the peppers are done?
The peppers should be fork-tender but still hold their shape, and the cheese on top should be melted and golden. If you like them softer, bake a little longer—just keep an eye on the cheese so it doesn’t brown too much.
Final Thoughts
If you’re looking for a dish that’s comforting, colorful, and sure to become a family favorite, give these Stuffed Peppers a try. Each bite is packed with flavor and nostalgia, and the recipe is versatile enough to suit any taste. Don’t be surprised if it finds a regular spot in your dinner rotation!
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Stuffed Peppers Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This hearty and delicious stuffed peppers recipe features large bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and Italian seasonings, topped with melted mozzarella cheese. It’s a classic American baked dish that’s perfect for a satisfying and wholesome dinner.
Ingredients
Main Ingredients
- 4 large bell peppers (any color)
- 1 pound ground beef
- 1/2 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
Instructions
- Prepare Peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides and insides with olive oil and place them cut side up in a baking dish.
- Cook Filling: In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is soft. Add minced garlic and cook for 1 more minute. Drain any excess fat.
- Mix Ingredients: Stir in the cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper into the skillet. Allow the mixture to simmer gently for 5 minutes to blend flavors.
- Stuff Peppers: Spoon the beef and rice mixture into each prepared bell pepper, pressing down gently to fill completely. Sprinkle shredded mozzarella cheese evenly over the tops.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Rest and Serve: Let the stuffed peppers rest for 5 minutes before serving to allow the flavors to settle.
Notes
- You can substitute ground turkey or plant-based meat for a lighter or vegetarian version.
- Use quinoa or cauliflower rice instead of white rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 6g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg
