Easy Stuffed Bell Peppers are a culinary superhero in disguise, offering a wholesome and delicious meal that’s incredibly simple to prepare. This recipe demystifies the concept of stuffed vegetables, transforming humble bell peppers into flavorful, satisfying vessels for a hearty filling, making it the perfect solution for weeknight dinners.
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Key Ingredients for Easy Stuffed Bell Peppers
- 4 large bell peppers (any color: red, yellow, orange, or green)
- 1 pound ground beef or ground turkey (or a blend)
- 1 cup cooked white or brown rice
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper (from one of the peppers, or an extra)
- 2 cloves garlic, minced
- 1 (15-ounce) can tomato sauce (divided)
- 1/2 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup breadcrumbs for topping
How to Make Easy Stuffed Bell Peppers
This recipe for easy stuffed bell peppers is a flavor explosion waiting to happen, boasting simple preparation and deeply satisfying results. The tender bell peppers cradle a savory mixture of seasoned meat, fluffy rice, and aromatic vegetables, all bound together with a luscious tomato sauce. With a quick preparation time of about 20 minutes and a cooking time of 35-40 minutes, you’ll have a beautiful and delicious meal on your table without the fuss.
Step-by-Step Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Slice off the tops of the peppers, about 1/2 inch below the stem. Carefully scoop out the seeds and membranes from the inside of each pepper, creating hollow cavities for the filling. You can discard the tops or chop them finely to add to the filling if desired.
- Par-cook the Peppers (Optional but Recommended): To ensure the peppers are tender and fully cooked, place them upright in a baking dish. Fill the cavities with a little water (about 1/4 inch). Cover the baking dish tightly with foil. Bake for about 15-20 minutes while you prepare the filling. This step helps prevent the outside of the pepper from being too firm when the filling is cooked through.
- Brown the Meat and Aromatics: While the peppers are par-cooking (or if you skip that step), heat a large skillet over medium-high heat. Add the ground beef or turkey and break it up with a spoon. Cook, stirring occasionally, until it’s browned through. Drain off any excess grease from the skillet.
- Sauté Vegetables: Add the chopped onion and green bell pepper to the skillet with the browned meat. Cook for about 5-7 minutes, stirring occasionally, until the vegetables have softened.
- Add Garlic and Seasonings: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the Italian seasoning, salt, and black pepper to the skillet. Stir to combine.
- Incorporate Rice and Sauce: Add the cooked rice to the skillet with the meat and vegetable mixture. Pour in half of the can of tomato sauce (reserve the other half for later). Stir everything together until well combined. Taste the mixture and adjust seasonings if needed.
- Stuff the Peppers: Remove the par-cooked peppers from the oven (if you did step 2) and carefully drain out any water. Spoon the meat and rice filling generously into each hollowed-out bell pepper. Don’t overstuff them; leave a little room for the sauce.
- Top and Bake: Arrange the stuffed peppers upright in the baking dish. Pour the remaining half of the tomato sauce evenly over the tops of the stuffed peppers and around the bottom of the baking dish to prevent sticking and add moisture. Sprinkle the shredded cheese evenly over the tops of each pepper. If using breadcrumbs, sprinkle them on top of the cheese for an extra crispy topping.
- Bake Until Golden and Bubbly: Cover the baking dish tightly with foil. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- Broil for a Golden Finish (Optional): For a golden-brown and bubbly cheese topping, remove the foil during the last 5 minutes of baking and broil for 2-3 minutes, watching carefully to prevent burning.
- Rest and Serve: Carefully remove the baking dish from the oven. Let the stuffed bell peppers rest for 5-10 minutes before serving. This allows the flavors to meld and makes them easier to handle. Serve hot, spooning any extra sauce from the bottom of the dish over the peppers.
Why You’ll Love This Easy Stuffed Bell Peppers
You’ll absolutely fall in love with these easy stuffed bell peppers because they are a true weeknight wonder! The vibrant colors and savory aroma are just the beginning; the tender, slightly sweet bell peppers perfectly complement the hearty and flavorful filling, creating a complete meal in one package. Making these at home is incredibly budget-friendly compared to dining out, and the customizable nature means you can adjust the ingredients to suit your family’s preferences, much like you might tweak a classic meatloaf. The sprinkle of golden cheese and the rich tomato sauce make them simply irresistible. Why not give them a try tonight and experience this delightful culinary hug for yourself?
Storing and Reheating Tips
- Refrigeration: Once cooled, store leftover easy stuffed bell peppers in an airtight container in the refrigerator for up to 3-4 days. Make sure they are completely cool before sealing the container to prevent condensation.
- Freezing: For longer storage, you can freeze stuffed bell peppers. Place them in a freezer-safe container or wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 2-3 months. It’s best to freeze them before adding the cheese topping if possible, or freeze them separately to add after reheating.
- Reheating:
- Oven: The best way to reheat is in the oven. Place the stuffed peppers in a baking dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through. If you froze them, they may need an additional 10-15 minutes. Add cheese on top during the last few minutes if you froze them plain.
- Microwave: For a quicker reheat, place a stuffed pepper on a microwave-safe plate, cover loosely with a damp paper towel, and microwave on 50% power for 2-3 minutes, or until heated through.
- Stovetop: You can also reheat them gently in a skillet with a little added sauce, covered, over low heat.
Final Thoughts
These easy stuffed bell peppers are a testament to how simple ingredients can come together to create a truly satisfying and wholesome meal. Give them a try; you’ll be amazed at how delicious and straightforward they are to make.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Easy Stuffed Bell Peppers
Easy Stuffed Bell Peppers are a culinary superhero in disguise, offering a wholesome and delicious meal that’s incredibly simple to prepare. This recipe demystifies the concept of stuffed vegetables, transforming humble bell peppers into flavorful, satisfying vessels for a hearty filling, making it the perfect solution for weeknight dinners.
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Slice off the tops of the peppers, about 1/2 inch below the stem. Carefully scoop out the seeds and membranes from the inside of each pepper, creating hollow cavities for the filling. You can discard the tops or chop them finely to add to the filling if desired.4 large bell peppers
- To ensure the peppers are tender and fully cooked, place them upright in a baking dish. Fill the cavities with a little water (about 1/4 inch). Cover the baking dish tightly with foil. Bake for about 15-20 minutes while you prepare the filling. This step helps prevent the outside of the pepper from being too firm when the filling is cooked through.
- While the peppers are par-cooking (or if you skip that step), heat a large skillet over medium-high heat. Add the ground beef or turkey and break it up with a spoon. Cook, stirring occasionally, until it’s browned through. Drain off any excess grease from the skillet.1 pound ground beef or ground turkey
- Add the chopped onion and green bell pepper to the skillet with the browned meat. Cook for about 5-7 minutes, stirring occasionally, until the vegetables have softened.1/2 cup finely chopped onion, 1/4 cup finely chopped green bell pepper
- Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the Italian seasoning, salt, and black pepper to the skillet. Stir to combine.2 cloves garlic, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add the cooked rice to the skillet with the meat and vegetable mixture. Pour in half of the can of tomato sauce (reserve the other half for later). Stir everything together until well combined. Taste the mixture and adjust seasonings if needed.1 cup cooked white or brown rice, 1 (15-ounce) can tomato sauce
- Remove the par-cooked peppers from the oven (if you did step 2) and carefully drain out any water. Spoon the meat and rice filling generously into each hollowed-out bell pepper. Don’t overstuff them; leave a little room for the sauce.4 large bell peppers
- Arrange the stuffed peppers upright in the baking dish. Pour the remaining half of the tomato sauce evenly over the tops of the stuffed peppers and around the bottom of the baking dish to prevent sticking and add moisture. Sprinkle the shredded cheese evenly over the tops of each pepper. If using breadcrumbs, sprinkle them on top of the cheese for an extra crispy topping.4 large bell peppers, 1 (15-ounce) can tomato sauce, 1/2 cup shredded cheddar cheese, 1/4 cup breadcrumbs
- Cover the baking dish tightly with foil. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- For a golden-brown and bubbly cheese topping, remove the foil during the last 5 minutes of baking and broil for 2-3 minutes, watching carefully to prevent burning.
- Carefully remove the baking dish from the oven. Let the stuffed bell peppers rest for 5-10 minutes before serving. This allows the flavors to meld and makes them easier to handle. Serve hot, spooning any extra sauce from the bottom of the dish over the peppers.4 large bell peppers
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months. Reheat in oven, microwave, or stovetop.