🌶️ Stuffed Bell Peppers
📝 Description:
These Stuffed Bell Peppers are a wholesome and satisfying meal all in one! Tender roasted bell peppers are filled with a savory mix of ground meat, rice, tomatoes, spices, and topped with melty cheese. This versatile recipe is great for meal prep, family dinners, or cozy nights in. Easy to customize and always a crowd-pleaser!
🛒 Ingredients:
- 4 large bell peppers (any color: red, yellow, orange, green)
- 1 lb (450g) ground meat (beef, turkey, or chicken)
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) diced tomatoes (with juices)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend)
- Fresh parsley, chopped (for garnish)
🔪 Instructions:
- Preheat oven to 375°F (190°C).
- Prep the peppers:
Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish. (Optional: Lightly brush the insides with oil and roast for 10 minutes for extra softness.) - Cook the filling:
In a large skillet over medium heat, sauté diced onion until soft (about 3–4 minutes). Add garlic and cook for another 30 seconds.
Add ground meat and cook until browned. Drain excess fat if needed. Stir in diced tomatoes, cooked rice, oregano, paprika, salt, and pepper. Simmer for 5 minutes to blend flavors. - Stuff the peppers:
Spoon the filling into each bell pepper, pressing down slightly to pack in the mixture. Top each pepper with shredded cheese. - Bake:
Cover with foil and bake for 25–30 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden. - Garnish & serve:
Sprinkle with fresh parsley and serve warm!
💡 Notes & Tips:
- Make it vegetarian: Substitute meat with black beans, lentils, or a meatless crumble.
- Add more veggies: Chopped zucchini, mushrooms, or spinach mix well into the filling.
- Spice it up: Add chili flakes, jalapeños, or use pepper jack cheese for extra heat.
- Short on time? Use microwaveable rice or leftover rice to speed things up.
- Cheese tip: Add cheese only during the last 10 minutes for a gooey, golden top.
🍽 Servings:
- Makes 4 stuffed bell peppers
- Serves 4 as a main dish (1 per person)
🔍 Nutritional Info (Per Stuffed Pepper – Approximate):
- Calories: 350–400
- Protein: 25g
- Fat: 20g
- Carbs: 22g
- Fiber: 4g
- Sugar: 6g
(Varies based on meat type, cheese, and rice used.)
🌟 Health Benefits:
- Balanced meal: Contains protein, fiber, healthy fats, and veggies in one dish.
- Bell peppers: High in vitamin C and antioxidants.
- Lean protein: Use turkey or chicken for a lower-fat option.
- Whole grains: Swap in brown rice or quinoa for extra fiber and nutrients.
- Customizable for dietary needs: Easily made gluten-free, dairy-free, or low-carb.
❓ Q & A:
Q: Can I make these ahead of time?
A: Yes! Assemble the peppers, refrigerate, and bake when ready. Or fully bake and reheat throughout the week.
Q: Can I freeze stuffed peppers?
A: Absolutely. Let them cool, then wrap individually and freeze for up to 3 months. Reheat in the oven or microwave.
Q: What’s the best type of rice to use?
A: Any! White, brown, jasmine, basmati, or even quinoa or cauliflower rice for low-carb.
Q: Can I make it without rice?
A: Yes! Use riced cauliflower, chopped veggies, or beans as a substitute for a lower-carb version.
Q: What side dishes go well with this?
A: A simple green salad, garlic bread, or roasted vegetables pair perfectly.