Here’s a classic, flavorful recipe for Stuffed Bell Peppers—a hearty and colorful meal that’s easy to customize:
Ingredients (Serves 4)
- 4 large bell peppers (any color)
- 1 lb ground meat (beef, turkey, or chicken)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 2 tbsp olive oil
Instructions
- Prepare Peppers:
- Preheat oven to 375°F (190°C).
- Slice tops off bell peppers and remove seeds and membranes.
- Lightly brush or toss peppers with olive oil and place in a baking dish.
- Cook Filling:
- In a skillet over medium heat, sauté onion and garlic in olive oil until translucent.
- Add ground meat, salt, pepper, and Italian seasoning. Cook until browned.
- Stir in cooked rice and diced tomatoes. Simmer 2–3 minutes until heated through.
- Stuff Peppers:
- Spoon the meat and rice mixture into the hollowed peppers, filling them evenly.
- Top each pepper with shredded cheese.
- Bake:
- Cover the baking dish with foil and bake 25–30 minutes.
- Remove foil and bake an additional 5–10 minutes, until peppers are tender and cheese is golden.
- Serve:
- Let cool slightly before serving. Garnish with fresh parsley if desired.
Tips
- Extra Flavor: Add chopped mushrooms, zucchini, or corn to the filling.
- Cheese Options: Mix parmesan into the filling for added richness.
- Vegetarian Version: Use beans, lentils, or extra vegetables instead of meat.
- Quick Hack: Microwave the peppers for 3–4 minutes before stuffing to speed up cooking.
If you want, I can also provide a slow cooker stuffed bell peppers recipe that cooks the peppers and filling together for a hands-off approach.
Do you want me to provide that slow cooker version?
