Introduction
Stuffed Bell Peppers are a timeless comfort food that brings together hearty ingredients, bold seasoning, and vibrant vegetables in one satisfying dish. Tender bell peppers are filled with a savory mixture of seasoned ground meat, rice, and sauce, then baked until perfectly soft and flavorful. This classic recipe has been a family favorite for generations because it’s filling, nutritious, and endlessly customizable.
What makes Stuffed Bell Peppers so appealing is their balance. The natural sweetness of bell peppers pairs beautifully with the rich, savory filling, while baking allows all the flavors to meld together into a comforting, cohesive meal. Each pepper becomes its own complete serving—perfect for weeknight dinners, meal prep, or casual family gatherings.
This dish is also incredibly practical. It can be prepared ahead of time, freezes well, and reheats beautifully. Whether you stick to the traditional beef-and-rice version or customize it with different proteins, grains, or seasonings, stuffed bell peppers adapt easily to your taste and dietary needs.
If you’re looking for a reliable, wholesome meal that feels homemade and satisfying, Stuffed Bell Peppers are a classic you’ll return to again and again.
Ingredients
6 large bell peppers (any color)
1 lb ground beef (or ground turkey)
1 cup cooked rice
1 small onion, finely diced
2 cloves garlic, minced
1 cup tomato sauce
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon paprika
1 tablespoon olive oil
1 cup shredded mozzarella or cheddar cheese
Preparation
Step 1: Prepare the Bell Peppers
Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Rinse and set aside. Lightly blanch peppers in boiling water for 3–4 minutes to soften slightly, then drain.
Step 2: Cook the Filling
Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened. Stir in garlic and cook for 30 seconds. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Step 3: Season and Combine
Stir in cooked rice, tomato sauce, tomato paste, salt, pepper, Italian seasoning, and paprika. Simmer for 5 minutes until the mixture is thick and well combined.
Step 4: Stuff the Peppers
Arrange bell peppers upright in a baking dish. Spoon the filling evenly into each pepper, pressing gently to pack the filling. Sprinkle cheese generously over the top of each pepper.
Step 5: Bake
Cover the dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until peppers are tender and cheese is melted and bubbly.
Variations
Cheesy Stuffed Peppers: Mix extra cheese into the filling.
Mexican-Style: Add taco seasoning, black beans, and corn.
Low-Carb Version: Replace rice with cauliflower rice.
Vegetarian: Use lentils, quinoa, or mushrooms instead of meat.
Italian Style: Add marinara sauce and Parmesan cheese.
Cooking Notes
Blanching peppers helps them cook evenly.
Do not overfill to prevent spilling during baking.
Covering initially keeps peppers from drying out.
Use evenly sized peppers for consistent cooking.
Serving Suggestions
Serve Stuffed Bell Peppers hot with a simple green salad, garlic bread, or roasted vegetables. They also pair well with mashed potatoes or a light soup for a complete, comforting meal.
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