Stuffed Bell Peppers Recipe

Stuffed bell peppers are a versatile, colorful dish that transforms simple ingredients into something truly satisfying. This recipe delivers a perfect balance of savory ground beef, fluffy rice, and vibrant vegetables all nestled inside sweet pepper halves.

You’ll love how impressive these look on the dinner table, yet they’re incredibly straightforward to prepare. Best of all, this dish comes together in under 30 minutes, making it perfect for weeknight dinners or meal prep.

Nutrition Facts

Per 100g serving:

• Calories: 145 kcal
• Protein: 12g
• Carbohydrates: 8g
• Fat: 6g
• Fiber: 2g
• Sodium: 320mg

Ingredients

• 4 large bell peppers (any color)
• 500g ground beef
• 1 cup cooked rice
• 1 small onion, finely diced
• 1 can (400g) diced tomatoes
• 1 cup beef broth
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• ½ cup shredded cheddar cheese (optional)

Step-by-Step Instructions

1. Prepare the bell peppers

Start by preheating your oven to 375°F (190°C). Rinse your bell peppers under cold water and pat them dry. Carefully cut off the top quarter of each pepper and set the tops aside.

Using a small spoon or melon baller, gently remove the seeds and white membranes from inside each pepper, creating a hollow shell.

Once cleaned, arrange the pepper shells in a baking dish cut-side up. You want them to sit snugly so they don’t tip over during cooking. Season the inside of each pepper lightly with salt and pepper.

2. Brown the ground beef

Heat a large skillet over medium-high heat and add the ground beef. Break it apart with a wooden spoon as it cooks, stirring frequently. Cook for about 5-7 minutes until the meat is no longer pink and has browned nicely on the edges.

Drain excess fat from the skillet if needed, leaving about a tablespoon behind for flavor. This step takes just a few minutes but creates a delicious foundation for your filling.

3. Sauté the aromatics

Add the diced onion to the browned beef and cook for 2-3 minutes until it becomes translucent and fragrant. Then stir in the minced garlic and cook for another minute, stirring constantly to prevent burning.

These aromatics add incredible depth and flavor to your filling. Don’t skip this step, as the garlic and onion create the flavor backbone of the entire dish.

4. Combine the filling ingredients

Pour the can of diced tomatoes (with their juices) into the skillet along with the beef broth. Add the cooked rice, dried oregano, salt, and pepper. Stir everything together thoroughly until well combined.

Let this mixture simmer for 2-3 minutes to allow the flavors to meld together beautifully. The broth will be partially absorbed by the rice, creating a moist, flavorful filling.

5. Fill the peppers

Carefully spoon the beef and rice mixture into each prepared bell pepper, dividing it equally among the four peppers. Pack the filling in gently but firmly so it holds together nicely.

The filling should come up to near the top of each pepper.

If you’re using cheese, sprinkle a generous handful into the top of each pepper now. The cheese will melt beautifully as the peppers roast.

6. Bake until tender

Cover the baking dish with aluminum foil and place it in your preheated oven. Bake for 15-18 minutes, until the peppers are tender when pierced with a fork. Remove the foil and bake for an additional 2-3 minutes if you want the cheese to brown slightly.

The peppers will soften significantly during roasting while the filling heats through completely. You’ll know they’re done when the pepper skin becomes slightly wrinkled and yields easily to pressure.

Tips for Variations or Side Dishes

You can easily customize this recipe to suit your preferences and dietary needs. Try using ground turkey or chicken instead of beef for a lighter option, or add diced mushrooms and zucchini to boost the vegetable content.

For a vegetarian version, simply omit the meat and add an extra cup of cooked rice plus some black beans.

Pair stuffed peppers with fresh green salad, garlic bread, or steamed broccoli for a complete meal. Spanish rice or cilantro-lime rice make excellent alternative filling bases. You can also add jalapeños, bell pepper flakes, or hot sauce to the filling if you enjoy heat.

Serving Suggestions

Serve your stuffed peppers hot directly from the oven while the cheese is still melting and the peppers are at their most tender. Place each pepper on a plate and spoon any pan juices over the top for extra moisture and flavor.

A simple side salad with vinaigrette cuts through the richness beautifully.

For a more elegant presentation, arrange the peppers on a platter with fresh parsley or cilantro sprinkled on top. You can also serve them family-style in the baking dish with crusty bread on the side.

These peppers are equally delicious at room temperature, making them perfect for leftovers the next day.

FAQ

1. Can I prepare the peppers ahead of time?

Absolutely! You can fill the peppers up to 8 hours in advance and refrigerate them covered until you’re ready to bake. Just add 5-10 minutes to the baking time if cooking from cold.

This makes stuffed peppers perfect for meal prep.

2. How should I store leftovers?

Store covered leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat them gently in a 350°F oven for about 10 minutes, or microwave individual servings for 1-2 minutes.

3. Can I freeze stuffed peppers?

Yes, you can freeze unbaked stuffed peppers for up to 3 months in a freezer-safe container. Bake them directly from frozen, adding about 10-15 minutes to the cooking time.

4. What if I don’t have cooked rice on hand?

You can use minute rice or instant rice instead-just prepare it according to package directions shortly before assembling. Alternatively, use cauliflower rice for a lower-carb option.

5. Do I need to blanch the peppers first?

No blanching is necessary for this recipe. The peppers soften perfectly during the baking time, so you can use them raw as is. Blanching is only helpful if you prefer them softer before filling.