Description
A quick and delicious recipe for Stuffed Bell Peppers that combines colorful bell peppers filled with a seasoned mixture of ground meat, rice, fresh herbs, and tomato sauce. This wholesome and customizable dish is perfect for an easy weeknight dinner or meal prepping, offering a nutritious, flavorful, and visually appealing meal.
Ingredients
Scale
Bell Peppers
- 4 firm, colorful bell peppers
Filling
- 1 lb ground meat (beef, turkey, or chicken)
- 1 cup cooked rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Cheese (optional)
- 1/2 cup shredded cheddar, mozzarella, or parmesan cheese
Instructions
- Prepare the Peppers: Wash the bell peppers and slice off the tops. Carefully remove the seeds and membranes without piercing the walls, creating a neat vessel for the filling.
- Cook the Filling: In a skillet, heat olive oil over medium heat. Sauté chopped onions and garlic until fragrant. Add the ground meat, seasoning with salt, pepper, oregano, cumin, and crushed red pepper flakes if using. Cook until browned. Stir in cooked rice, tomato sauce, and fresh parsley, combining everything into a savory mixture.
- Stuff and Assemble: Fill each bell pepper cavity generously with the meat and rice mixture, pressing gently to pack the filling while keeping the pepper intact. Place the stuffed peppers upright in a baking dish. Sprinkle cheese over the top if desired.
- Bake to Perfection: Cover the baking dish with foil and bake at 375°F (190°C) for 30 to 40 minutes until peppers are tender but not mushy. Remove the foil in the last 10 minutes to allow the cheese to melt and brown slightly.
Notes
- Choose fresh, firm, and shiny bell peppers for the best texture.
- Don’t overcook the rice before mixing; slightly undercooked rice will finish cooking inside the peppers without becoming mushy.
- Use a baking dish with sides to keep peppers upright and prevent filling spillage.
- Add cheese during the last 10 minutes of baking for a gooey melted topping.
- Let the stuffed peppers rest for a few minutes after baking to allow the filling to set and enhance the flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: stuffed bell peppers, easy dinner, weeknight meal, ground meat recipe, healthy stuffed peppers, baked stuffed peppers, meal prep, gluten free
