Stuffed Bell Peppers

Why make this recipe

Stuffed bell peppers are a delicious and comforting dish that’s easy to prepare and always a crowd-pleaser. They are a great way to use fresh vegetables and create a tasty meal that everyone will love. Bell peppers are not only colorful and appealing but also packed with vitamins and nutrients. This recipe provides a balanced meal with protein, grains, and vegetables, making it a nutritious option for lunch or dinner.

How to make Stuffed Bell Peppers

Ingredients

• 2 Tbsp. extra-virgin olive oil (plus more for drizzling)
• 1 medium yellow onion, chopped
• 3 cloves garlic, finely chopped
• 2 Tbsp. tomato paste
• 1 lb. ground beef
• 1.5 cups cooked white or brown rice
• 1 can (14.5 oz.) diced tomatoes
• 1.5 tsp. dried oregano
• Kosher salt to taste
• Freshly ground black pepper to taste
• 6 bell peppers, tops and cores removed
• 1 cup shredded Monterey jack cheese, to garnish
• Chopped fresh parsley

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
3. Stir in the tomato paste and ground beef, cooking until the meat is browned. Drain any excess fat if necessary.
4. Add the cooked rice, diced tomatoes, oregano, salt, and pepper to the skillet. Stir well to combine and let it simmer for about 5 minutes.
5. While the filling simmers, prepare the bell peppers by cutting off the tops and removing the seeds and cores.
6. Fill each pepper with the meat and rice mixture. Place the stuffed peppers upright in a baking dish.
7. Drizzle a little olive oil over each pepper and cover the dish with foil.
8. Bake in the preheated oven for 25-30 minutes. Remove the foil and sprinkle shredded Monterey jack on top of each pepper. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Serve the stuffed bell peppers warm, garnished with fresh parsley.

How to serve Stuffed Bell Peppers

Stuffed bell peppers can be served hot right out of the oven. They make a great main dish, and you can pair them with a simple salad or some garlic bread for a complete meal. For an extra touch, sprinkle some fresh parsley on top before serving.

How to store Stuffed Bell Peppers

If you have leftovers, you can store the stuffed bell peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave or oven until warmed through. You can also freeze them before baking. Just wrap them tightly in plastic wrap and aluminum foil for up to 3 months. When ready to eat, thaw in the refrigerator and bake as directed.

Tips to make Stuffed Bell Peppers

• Use a mix of ground meats like turkey or chicken for a lighter version.
• Experiment with different types of cheese, such as cheddar or feta, for added flavor.
• Add some chopped vegetables like zucchini or mushrooms to the filling for extra nutrition.
• For a vegetarian option, replace the meat with beans or lentils.

Variation

You can try different grains like quinoa or couscous instead of rice for a unique twist. Additionally, switching up the spices can change the flavor profile—try adding cumin for a Southwest flair or Italian herbs for a Mediterranean touch.

FAQs

Can I make stuffed bell peppers in advance?
Yes, you can prepare them a day ahead. Just fill the peppers, cover them, and store them in the refrigerator until you’re ready to bake.

What else can I put in the filling?
You can add chopped vegetables, different grains, or even beans for extra protein and fiber.

Are stuffed bell peppers healthy?
They can be quite healthy as they are packed with vegetables and protein. You can control the ingredients and adjust for your dietary needs.

Stuffed Bell Peppers

Delicious and comforting, these stuffed bell peppers are packed with protein, grains, and vegetables, making them a nutritious option for lunch or dinner.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the filling

• 2 Tbsp extra-virgin olive oil (plus more for drizzling)
• 1 medium yellow onion, chopped
• 3 cloves garlic, finely chopped
• 2 Tbsp tomato paste
• 1 lb ground beef
• 1.5 cups cooked white or brown rice
• 1 can (14.5 oz) diced tomatoes
• 1.5 tsp dried oregano
• Kosher salt to taste
• Freshly ground black pepper to taste
• 6 pieces bell peppers, tops and cores removed
• 1 cup shredded Monterey jack cheese, to garnish
• Chopped fresh parsley

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
3. Stir in the tomato paste and ground beef, cooking until the meat is browned. Drain any excess fat if necessary.
4. Add the cooked rice, diced tomatoes, oregano, salt, and pepper to the skillet. Stir well to combine and let it simmer for about 5 minutes.
5. While the filling simmers, prepare the bell peppers by cutting off the tops and removing the seeds and cores.

Assembly and Baking

1. Fill each pepper with the meat and rice mixture. Place the stuffed peppers upright in a baking dish.
2. Drizzle a little olive oil over each pepper and cover the dish with foil.
3. Bake in the preheated oven for 25-30 minutes. Remove the foil and sprinkle shredded Monterey jack on top of each pepper. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
4. Serve the stuffed bell peppers warm, garnished with fresh parsley.

Notes

Stuffed bell peppers can be served hot. Pair them with a simple salad or garlic bread for a complete meal. To store leftovers, place them in an airtight container in the refrigerator for up to 3 days.