Stuffed Bell Peppers: A Hearty, Flavor-Packed Classic

There’s something comforting about a dish that looks as good as it tastes.

Stuffed bell peppers are a timeless favorite—colorful, packed with flavor, and surprisingly easy to make.

They’re the kind of meal that feels special but doesn’t take hours to prepare.

Whether you're cooking for family, meal-prepping for the week, or just trying to use up leftover ingredients, this recipe has you covered.

Let’s get started!

Ingredients:

For the Peppers:

• 4 large bell peppers (any color, but red, yellow, and orange tend to be sweeter)

• 1 tablespoon olive oil

For the Filling:

• 1 pound ground beef (or turkey for a leaner option)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup cooked rice (white or brown)

• 1 can (14.5 oz) diced tomatoes, drained

• 1/2 cup tomato sauce (plus extra for topping)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon Italian seasoning

• 1/2 teaspoon paprika

• 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)

• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Step-by-Step Instructions:

1. Prep the Bell Peppers

Start by washing the bell peppers thoroughly. Slice off the tops and remove the seeds and membranes inside. If necessary, trim the bottoms slightly to help them stand upright. Brush the outsides with olive oil and set them aside.

2. Preheat the Oven

Set your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the peppers snugly.

3. Cook the Filling

In a large skillet over medium heat, warm a tablespoon of olive oil. Add the chopped onions and cook until soft, about 2-3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Next, add the ground beef (or turkey). Cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess grease if needed.

4. Mix in the Other Ingredients

Once the meat is cooked, stir in the cooked rice, drained diced tomatoes, tomato sauce, salt, black pepper, Italian seasoning, and paprika. Mix well and let it simmer for a couple of minutes. Remove from heat and stir in half of the shredded cheese.

5. Stuff the Peppers

Spoon the filling mixture into each bell pepper, pressing down gently to pack them. Place them upright in the greased baking dish. Drizzle a little extra tomato sauce over the tops for added moisture.

6. Bake

Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil, sprinkle the remaining cheese on top of each pepper, and bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly.

7. Serve and Enjoy

Remove the peppers from the oven and let them cool for a few minutes. Garnish with fresh parsley if desired. Serve warm and enjoy!

Tips for the Best Stuffed Bell Peppers:

• Pick the right peppers: Look for firm, evenly shaped bell peppers that can stand upright.

• Make it low-carb: Swap the rice for cauliflower rice or omit it entirely.

• Switch up the protein: Try ground chicken, sausage, or even a vegetarian mix with beans and mushrooms.

• Meal prep bonus: These freeze beautifully! Just wrap them individually and store them in the freezer for up to 3 months.

Stuffed bell peppers are a satisfying, wholesome meal that never gets old.

Try this recipe out and make it your own with different seasonings and ingredients. Enjoy!💖👇🍒