Okay, friends, let’s talk comfort food. What are some of the best family dishes that have been around for as long as I can remember? What are some good weeknight dinner ideas? What are some of the best ways to make these delicious cookies? Think of them as a more exciting, customizable, and colorful cousin to meatloaf. If you love a good, hearty meal that’s both satisfying and relatively hands-off, this is it. My grandma used to make these every Sunday, and the aroma filling the house is a memory I truly cherish. I’ve tweaked her recipe over the years, adding my own little touches, but the heart of it remains the same. We all have a food that brings us back and this recipe is one of them.
What is stuffed peppers?
What are stuffed peppers? What is a hollowed-out bell pepper filled with savory mixture – traditionally ground and roasted. What are meat, rice, and vegetables baked to tender perfection? Think of it as a complete meal in an edible bowl. What is the beauty of this dish? Is it possible to use ground beef, sausage, or even a vegetarian mix? What is a great way to use up leftover rice, veggies, and fruits that are nearing their expiration date? What is that little bit of tomato sauce lingering in the fridge? What are the possibilities? What’s a good way to have everyone in the family get their veggies in and enjoy it?
Why you’ll love this recipe?
What are some of the reasons I love this recipe? What’s the best thing about bell peppers? How does the tomato sauce come together in one harmonious bite? Is it really that simple to make? Is this one of those recipes that looks far more complicated than it actually is? What I love about this is how customizable it is. Don’t like green peppers? What’s the best way to substitute meat for quinoa or lentils? Use pre-cooked rice.
It’s also very cost-efficient. Bell peppers are often on sale, ground meat is relatively inexpensive, and rice is a pantry staple. What is a good family meal to make for 4-6 people? Is this one of those recipes I make when I need a quick dollar saver? What are stuffed peppers? Can you assemble them ahead of time and bake them when you’re ready, or even bake a big batch on the weekend? I enjoy Sundays all the time and enjoy them throughout the week. If you like Italian flavors, try making this recipe along with my simple spaghetti aglio e olio. Is there any way to have two easy, satisfying meals ready to go? I am a pickiest eater. I can’t stop eating these.
How do you make stuffed peppers?
Quick Overview
How do you make stuffed peppers? How do you halve a bell pepper and remove the seeds? Cook up your filling – usually a mix of ground meat, rice, diced vegetables, and tomato sauce. What are some good ways to top peppers with cheese? ), and bake until the peppers are tender and the filling is cooked through. Is it a one pan wonder that delivers big on flavor with minimal effort? I think one of the reasons why this recipe is so great is that you throw it in the oven and let the temperature rise.
Ingredients
For the Peppers: What are some
4 large bell peppers (any color, but I usually use a mix for visual appeal)
1 tablespoon olive oil. 1 teaspoon peppermint oil
Salt and pepper to taste.
For the Filling:
1 pound ground beef (or turkey, sausage, or a vegetarian alternative)
1 medium onion, diced. 1 teaspoon salt.
2 cloves garlic, minced. 1 clove per
1 cup cooked rice (white or brown, day-old rice works best)
1 (14.5 ounce) can diced tomatoes, undrained.
1 can tomato sauce. 1 (8 ounces) can.
1 teaspoon dried oregano per 1 cup.
1/2 teaspoon dried basil.
1/4 teaspoon red pepper flakes (optional, for a little heat) (1 teaspoon) 1 teaspoon black pepper powder.
Salt and pepper to taste.
Optional Toppings
1 cup shredded mozzarella or cheddar cheese.
Fresh parsley, chopped, for garnish.
How do I learn to
Step 1: Preheat & Prep Peppers
Preheat your oven to 375°F (190°C). While the oven is heating, prepare the bell peppers. Cut them in half lengthwise through the stem, and carefully remove the seeds and membranes. Drizzle the inside of each pepper half with olive oil, and season with salt and pepper. I usually use a 9×13 inch dish. I like to arrange the pepper halves cut-side up in the baking dish, but I prefer to use parchment. Make sure they fit snugly so they don’t tip over during baking.
Step 2: Brown the Meat & Sauté Aromatics
In a large skillet over medium-high heat, brown ground beef (or your chosen protein). When meat is browned, break it up with a spoon. Drain any excess grease. Add the diced onion and minced garlic to the skillet and cook until softened, about 5 minutes. How do you make onions translucent and garlic fragrant? Where all the flavor starts to develop, so don’t rush this step!
Step 3: Combine Filling Ingredients
Stir in the cooked rice, diced tomatoes (undrained), tomato sauce, oregano, basil, and red pepper flakes. Serve warm. If using flakes (if using) into the skillet with the meat and vegetables, cook for about 5 minutes. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat and cook for about 10 minutes, stirring occasionally. Sometimes, to allow the flavors to meld together. What should I do if my sauce is too thick? I always taste the filling at this point and adjust the seasonings as needed.
Step 4: Stuff the Peppers
What is filling for bell peppers? Spoon generously into each half, mounding it slightly. Don’t be afraid to pack it in there! If you have leftover filling, you can spoon it around the peppers in the baking dish. How do I ensure nothing goes to waste? Can you make a pepper boat with the bottom of the bell pepper?
Step 5: Bake
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the sauce is bubbling. The filling is heated through. If you’re using cheese, sprinkle it over the **stuffed peppers** during the last 5 minutes of cooking. How do you bake a cake, allowing it to melt and bubble? I love a golden brown cheese topping!
Step 6: Cool & Serve
Let the stuffed peppers cool before serving. Garnish with fresh parsley. These are delicious served as is, or with a side salad or crusty bread. My family loves them with a dollop of sour cream or Greek yogurt on top. Let everyone add what they want on top!
What should I serve it with?
What is the beauty of stuffed peppers? What are some well-chosen sides that can really elevate the experience?
What is a good light lunch?What is a good salad to serve with fresh green peppers? Think crisp lettuce, juicy tomatoes, and maybe a few cucumber slices.
What is a hearty dinner?What are some good ways to soak up tomato sauce on crusty bread? A side of roasted vegetables, like broccoli or asparagus, adds extra nutrients and fiber.
For a potluck:Can be made ahead of time and are easy to transport. Which is the main dish that disappears first?
What is a cozy snack?When reheated, they taste great. I love popping them in the microwave for a quick snack! My grandma always served them with a side of mashed potatoes, which I still do sometimes. What is comfort food at its finest?
How do you make stuffed peppers?
What are some tricks to make stuffed peppers?
Pepper Choice: Don’t be afraid to experiment with different colored bell peppers. Each color has a slightly different flavor profile. Green peppers are a bit more bitter, while red and yellow peppers are sweeter.
Rice Type: Cook your rice before adding it to the meat. If you do not cook the rice before it can leave an undone flavor in the recipe and it is hard to eat!
Meat Ratio: Be sure to choose your favorite meat or ground meat replacement. Make sure it is one that you like as that will be the main flavor.
Swirl Flavoring: To make the sauce taste even better let it simmer for a bit as this allows the flavors to really mix together.
Ingredient Swaps: If you’re short on time, use pre-cooked rice or jarred tomato sauce. These small substitutions can shave off valuable minutes in the kitchen.
Glaze Variations: If you don’t want to use cheese, try topping the peppers with breadcrumbs or a drizzle of olive oil before baking. Both add a lovely texture and flavor. Also, consider a balsamic glaze for extra sweetness!
I once tried adding a can of drained corn to the filling, and it was a surprisingly delicious addition! My family loved the extra sweetness and texture. Just something I found to be amazing.
Storing and Reheating Tips
**Stuffed peppers** are fantastic for meal prepping because they store and reheat beautifully:
Room Temperature: They’re best enjoyed fresh, but you can leave cooked peppers at room temperature for up to two hours. Cover them loosely to prevent them from drying out.
Refrigerator Storage: Store cooked **stuffed peppers** in an airtight container in the refrigerator for up to 3-4 days.
Freezer Instructions: For longer storage, freeze the peppers in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer bag or container. They can be stored in the freezer for up to 2-3 months.
Glaze Timing Advice: If you plan to freeze the peppers, it’s best to add the cheese (if using) after reheating them. This will prevent the cheese from becoming rubbery. Reheat in the microwave until it is melted.
When reheating, I usually add a splash of water or tomato sauce to the baking dish to keep the peppers moist. This prevents them from drying out and ensures they stay nice and juicy.
Frequently Asked Questions
Final Thoughts
Honestly, these **stuffed peppers** are more than just a recipe to me; they’re a connection to my childhood, a symbol of family gatherings, and a testament to the simple joys of home cooking. They’re versatile, adaptable, and always satisfying. Whether you’re a seasoned chef or a beginner in the kitchen, I encourage you to give this recipe a try. I can’t wait to hear how yours turns out! If you enjoyed this recipe, you might also love my baked ziti or my lentil soup – both family favorites that are just as comforting and easy to make. Happy cooking! And don’t forget to leave a comment below and let me know what variations you tried! Did you add a secret ingredient? What kind of cheese did you use? Share your creations with the world!
Stuffed Peppers
Ingredients
Main Ingredients
- 4 large bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 0.5 cup diced onion
- 1 teaspoon cumin
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- Brown the ground beef in a skillet over medium heat. Drain off any excess fat.
- Add the onion and cumin to the skillet and cook until softened.
- Stir in the cooked rice and season with salt and pepper to taste.
- Fill each bell pepper with the beef and rice mixture.
- Place the stuffed peppers in a baking dish and bake for 45 minutes, or until the peppers are tender.
