Stuffed peppers are a delicious and colorful dish that can be enjoyed in many ways. This recipe features bell peppers filled with a savory mixture of ground meat, rice, and spices. For those looking for a cheesy variation, you can check out these cheese-stuffed peppers.
Why Make This Recipe
Making stuffed peppers is a great way to use fresh vegetables while enjoying a hearty meal. They are versatile and can accommodate various fillings, making them suitable for different diets and preferences. Plus, they make for a delightful family dinner or a dish to impress guests. You may also find Halloween Stuffed Peppers useful.
How to Make Stuffed Peppers
Ingredients:
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes with juice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- In a skillet over medium heat, cook the chopped onion and minced garlic until soft, about 5 minutes.
- Add the ground beef or turkey to the skillet and cook until browned. Drain excess fat.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for another 5 minutes until heated through.
- Spoon the meat mixture into the hollowed-out bell peppers, packing it tightly.
- Top with shredded cheese if desired.
- Pour a small amount of water into the bottom of the baking dish, cover with aluminum foil, and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is bubbly.
How to Serve Stuffed Peppers
Stuffed peppers can be served on their own or with a side salad. For a twist, you can add a dollop of sour cream on top. They also pair well with a crusty bread or garlic bread, making the meal even more satisfying.
How to Store Stuffed Peppers
If you have leftovers, store the stuffed peppers in an airtight container in the refrigerator. They can be kept for about 3 to 4 days. To reheat, simply use the microwave or oven until heated through.
Tips to Make Stuffed Peppers
- Try adding different spices or herbs to customize the flavors according to your taste.
- For a healthier version, consider using lean ground turkey or substituting cauliflower rice for regular rice.
- You can also make a lighter meal by using creamy keto low-carb stuffed bell peppers.
Variation
You can change the type of protein in this recipe. Ground chicken or quorn are excellent substitutes for beef or turkey. Additionally, you might like experimenting with different kinds of peppers like poblano for a different flavor profile, such as in this keto cilantro lime shrimp stuffed poblano peppers recipe.
FAQs
-
Can I freeze stuffed peppers?
Yes, you can freeze stuffed peppers either before or after baking. Just ensure they are tightly wrapped. -
What can I serve with stuffed peppers?
Stuffed peppers go well with a side salad or rice. They can also be served with bread to soak up the juices. -
How do I know when stuffed peppers are done?
The stuffed peppers are ready when the peppers are tender and the cheese on top is bubbly and slightly golden.
Conclusion
Stuffed peppers are a fantastic dish that can be enjoyed for any meal. If you’re looking for inspiration, consider trying the best stuffed peppers recipe from Delish or explore more options at Once Upon a Chef for delicious variations. Enjoy your cooking adventures!
Print
Stuffed Peppers
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
Delicious bell peppers filled with a savory mixture of ground meat, rice, and spices. A versatile and colorful dish suitable for any meal.
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes with juice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- In a skillet over medium heat, cook the chopped onion and minced garlic until soft, about 5 minutes.
- Add the ground beef or turkey to the skillet and cook until browned. Drain excess fat.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for another 5 minutes until heated through.
- Spoon the meat mixture into the hollowed-out bell peppers, packing it tightly.
- Top with shredded cheese if desired.
- Pour a small amount of water into the bottom of the baking dish, cover with aluminum foil, and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is bubbly.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave or oven until heated through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Written by Anna
Anna is the founder and recipe developer behind Chroka Recipes. She creates easy, restaurant-quality homemade recipes — from comforting dinners and decadent desserts to healthy salads and quick breakfasts. With 2,200+ published recipes, Anna helps home cooks discover their next favorite dish.
