Introduction to Stuffed Bell Peppers
As a busy mom myself, I’ve often found that dinner can turn into a scramble. That’s where these delightful Stuffed Bell Peppers come to the rescue. Bursting with a savory mixture that combines ground beef, brown rice, and fresh vegetables, this dish is not only easy to whip up but also delicious and satisfying. Whether you’re feeding a hungry family after a long day or impressing friends with a cozy meal, these colorful peppers are the perfect solution. Let’s dig into this healthy recipe that has become a staple in my kitchen!
Why You’ll Love This Stuffed Bell Peppers
Stuffed Bell Peppers are a weeknight hero! They come together quickly, making them perfect for busy evenings. Each bite is a harmonious blend of flavors, with the beef and rice charmingly cradled in the sweet, juicy pepper. Plus, they’re customizable! You can swap in your favorite ingredients or adjust the spices to please even the pickiest eaters. It’s a feel-good meal that ticks all the boxes!
Ingredients for Stuffed Bell Peppers
When preparing Stuffed Bell Peppers, you’ll want a variety of fresh and flavorful ingredients. Here’s what you’ll need to bring this delicious dish to life.
- Large bell peppers: Choose vibrant colors like red, yellow, or green for the best taste and presentation.
- Extra-virgin olive oil or avocado oil: These oils add flavor and help sauté the vegetables until they’re just perfect.
- Onion: Diced onions give a sweet, aromatic base to the filling. You can use yellow, red, or even green onions if you prefer.
- Garlic: Fresh minced garlic brings robust flavor. Feel free to add more if you love that garlicky punch!
- Lean ground beef: This is the heart of the stuffing. Lean ground turkey or chicken makes a great substitute if you’re looking for something lighter.
- Cooked brown rice: This nutritious grain adds texture and substance to your stuffing. Quinoa or farro can also be lovely alternatives.
- Diced tomatoes: Canned diced tomatoes provide moisture and tang. Replacing them with fresh tomatoes can brighten the filling, just be sure to adjust for liquid.
- Tomato paste: A small amount packs a concentrated tomato flavor and helps thicken the filling.
- Dried oregano: This herb complements the beef beautifully, giving it an earthy note.
- Smoked paprika: It adds depth and a subtle smokiness. If you’re sensitive to spice, use less for a milder flavor.
- Kosher salt and freshly ground black pepper: Essential for seasoning. They elevate all the flavors—don’t skip this!
- Shredded cheddar jack cheese: This melty topping is the cherry on top! For a healthier alternative, use reduced-fat cheese or skip it entirely.
- Fresh parsley: A sprinkle of this vibrant herb adds color and freshness just before serving—it’s all about that finishing touch!
For exact measurements, check the end of the article, where you’ll find a handy printable version to help keep your kitchen organized.
How to Make Stuffed Bell Peppers
Creating Stuffed Bell Peppers is as straightforward as it is satisfying. Let’s walk through the steps together. Each part of this process builds flavors that make your meal shine. You’ll be amazed at how easily you can prepare these at home!
Prepare the Bell Peppers
Start by preheating your oven to 375°F.
Cut the tops off the large bell peppers, leaving a sturdy base.
Carefully remove the cores and seeds.
Once hollowed out, place them cut side up in a deep baking dish or on a rimmed baking sheet.
This helps them stay upright while baking, ensuring a perfect, juicy filling!
Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté until it becomes soft and translucent—this usually takes about 3-4 minutes.
Then, introduce the minced garlic to the pan.
Cook for about a minute longer, stirring often.
This simple step builds a delicious foundation for your Stuffed Bell Peppers!
Cook the Ground Beef
Next, add the lean ground beef to the skillet.
Using a wooden spoon, break up the meat as it cooks.
It should take around 5-6 minutes for the beef to turn from pink to brown.
If there’s excess fat, drain it before moving to the next step.
This ensures a less greasy filling!
Combine the Filling Ingredients
Now, it’s time to pull everything together.
Stir in the cooked brown rice along with diced tomatoes (juice included), tomato paste, dried oregano, and smoked paprika.
Mix well until every bit of the filling is combined.
Cook for an additional 4-5 minutes.
You want the filling to thicken slightly.
Don’t forget to taste it! Season with kosher salt and black pepper to your liking.
Stuff the Peppers
Using a spoon, start filling each bell pepper with the beef and rice mixture.
Be gentle; pack the filling in but don’t press too hard.
You want them filled to the top without overstuffing.
This step is where the fun begins—watch those vibrant colors come to life!
Bake the Stuffed Bell Peppers
Once stuffed, place the peppers in your preheated oven.
Bake for about 10-12 minutes.
You want them tender yet firm.
The smell wafting through your kitchen will be mouthwatering!
Add Cheese and Final Bake
After the initial bake, take the dish out of the oven and sprinkle shredded cheddar jack cheese evenly over the top of each stuffed pepper.
Return them to the oven for an additional 5-7 minutes.
Wait for the cheese to melt, bubble, and turn golden brown at the edges.
It’s the finishing touch that brings everything together beautifully!
Tips for Success
- Choose firm bell peppers to prevent them from collapsing while baking.
- Pre-cook the rice in advance to save time during meal prep.
- Make the filling ahead and store it in the refrigerator for up to two days.
- For an added kick, sprinkle some red pepper flakes into the filling.
- Experiment with different cheeses for varied flavors.
Equipment Needed
- Baking dish: A deep 9×13 inch dish works great. A large rimmed baking sheet can be a good alternative.
- Skillet: A large non-stick skillet makes sautéing a breeze. If you don’t have one, any regular skillet will do.
- Spoon: Use a sturdy spoon for stuffing the peppers; a rubber spatula can help mix ingredients too.
Variations
- Vegetarian Stuffed Peppers: Swap the ground beef for cooked lentils, beans, or a meat alternative. You can add extra vegetables like zucchini or mushrooms for a hearty filling.
- Spicy Stuffed Peppers: Add jalapeños or cayenne pepper to the filling for a fiery kick. You could even mix in some chopped chipotles in adobo for a smoky flavor.
- Southwestern Style: Incorporate black beans, corn, and spices like cumin and chili powder for a southwestern twist. Top with avocado or cilantro for fresh bursts of flavor!
- Cheesy Stuffed Peppers: Mix different cheese varieties like pepper jack or feta into the filling for more depth. You can also add cheese inside the peppers for extra gooey goodness.
- Quinoa-Brown Rice Mix: Combine quinoa with brown rice for added nutrition. Quinoa offers a light, nutty flavor and is packed with protein!
Serving Suggestions
- Fresh Salad: Pair your Stuffed Bell Peppers with a crisp garden salad tossed in a light vinaigrette.
- Garlic Bread: Slice up some warm garlic bread for a perfect side that complements the flavors.
- Wine: Enjoy with a glass of red wine, which balances the savory filling beautifully.
- Garnish: Add a dollop of sour cream or guacamole on top for an extra creamy texture.
- Chopped Cilantro: Sprinkle fresh cilantro for an aromatic garnish that brightens the dish.
FAQs about Stuffed Bell Peppers
As you dive into the world of Stuffed Bell Peppers, you might have some questions. Let me shed some light on the common queries that come up when preparing this delicious dish.
Can I use different types of meat in my stuffed peppers?
Absolutely! While I love the savory taste of lean ground beef, you can easily swap it for ground turkey, chicken, or even plant-based alternatives. Just remember to adjust your cooking time accordingly, especially for leaner meats that cook faster!
How do I store leftover stuffed peppers?
If you’re lucky enough to have leftovers, let them cool before wrapping them in plastic or placing them in an airtight container. They’ll keep in the refrigerator for up to three days, making a lovely quick lunch or dinner option later!
Can I freeze stuffed peppers?
You can definitely freeze Stuffed Bell Peppers! Just make sure they’re completely cooled before wrapping them tightly. They can be frozen for up to three months. When you’re ready to eat, thaw them in the fridge overnight before baking.
Are there vegetarian options for stuffed peppers?
Yes! Vegetarian Stuffed Peppers can be made using lentils, beans, or a mix of your favorite veggies. These options can make the dish just as hearty and delicious while satisfying everyone’s dietary preferences.
How can I make my stuffed peppers spicier?
If you crave a little heat, add jalapeños, red pepper flakes, or even some diced chipotles in adobo to the filling. Spice it to your taste, and enjoy that kick!
Final Thoughts
Making Stuffed Bell Peppers is more than just cooking; it’s a delightful experience that brings the family together around the table.
These vibrant vegetables cradle a comforting filling that’s adaptable to everyone’s tastes.
I love how this dish can turn a busy weeknight into something special and nourishing.
Plus, the aroma wafting through the kitchen as they bake truly feels like a warm hug.
So gather your loved ones, whip up this easy recipe, and enjoy every scrumptious bite together.
Trust me, the smiles will be worth it and the memories created are what matter most!
Print
Stuffed Bell Peppers
- Total Time: 45 minutes
- Yield: 7 servings 1x
- Diet: Gluten Free
Description
Stuffed Bell Peppers are a delicious and healthy dish filled with a savory mixture of ground beef, brown rice, and vegetables, topped with melted cheese.
Ingredients
- 7 large bell peppers, tops removed and cores hollowed out
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 pound lean ground beef
- 1½ cups cooked brown rice
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika (or 2 teaspoons for milder flavor)
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar jack cheese
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the cores and seeds. Place the hollowed-out peppers cut side up in a baking dish or on a rimmed baking sheet. The dish should be deep enough to keep the peppers upright during baking.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for about 1 minute more, stirring frequently to prevent burning.
- Add the ground beef to the skillet with the onions and garlic. Break up the meat with a wooden spoon and cook until no longer pink, about 5-6 minutes. Drain excess fat if necessary.
- Stir in the cooked brown rice, diced tomatoes (with their juice), tomato paste, dried oregano, and smoked paprika. Mix well to combine all ingredients. Cook for about 4-5 minutes, stirring occasionally, until the sauce is slightly reduced and thickened. Taste and season with salt and pepper as needed.
- Using a spoon, fill each hollowed-out bell pepper with the beef and rice mixture. Pack the filling in gently but don’t press too firmly. The peppers should be filled completely to the top.
- Place the stuffed peppers in the preheated oven and bake for 10-12 minutes, until the peppers begin to soften and become slightly tender but still hold their shape.
- Remove the baking dish from the oven and sprinkle the shredded cheddar jack cheese evenly over each stuffed pepper. Return to the oven and bake for an additional 5-7 minutes, until the cheese is completely melted and starting to bubble and turn golden at the edges.
- Remove the stuffed peppers from the oven and let them rest for 5 minutes. Sprinkle with freshly chopped parsley before serving. Enjoy while hot!
Notes
- For a vegetarian option, substitute ground beef with lentils or a meat alternative.
- You can use any color of bell peppers you prefer.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
Keywords: Stuffed Bell Peppers, Healthy Recipe, Ground Beef