Why You’ll Love This Recipe

• Healthy and Nutritious: Packed with vegetables, lean protein, and whole grains (like quinoa or rice), this dish is nutritious and filling.

• Customizable: You can easily adjust the filling to suit your preferences, whether you prefer ground turkey, beef, chicken, or a vegetarian version with beans and vegetables.

• Colorful and Flavorful: The bell peppers add a vibrant color and natural sweetness that pairs perfectly with the savory filling.

• Easy to Make: This recipe requires minimal prep and can be made in advance for a quick weeknight dinner or meal prep for the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 large bell peppers (red, yellow, or green)

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 cup cooked rice (or quinoa for a healthier alternative)

• 1 lb ground turkey, beef, or chicken (or a vegetarian substitute like black beans)

• 1 can (14.5 oz) diced tomatoes, drained

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon paprika

• Salt and pepper, to taste

• 1/2 cup shredded cheese (cheddar, mozzarella, or a Mexican cheese blend), optional

• Fresh parsley or basil for garnish (optional)

Directions

Prepare the Peppers:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.

2. Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms of the peppers slightly so they stand upright. Place the peppers in the prepared baking dish.

Make the Filling:

3. Cook the Meat or Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.

4. Brown the Meat: Add the ground meat (or vegetarian substitute) to the skillet and cook, breaking it apart with a spoon, until browned and cooked through. If you’re using beans or cooked vegetables, just sauté them with the onion and garlic until heated through.

5. Add the Tomatoes and Seasonings: Stir in the diced tomatoes, oregano, basil, paprika, salt, and pepper. Let the mixture simmer for 2-3 minutes to allow the flavors to meld. Then, stir in the cooked rice or quinoa and cook for another 2 minutes to combine everything.

Stuff the Peppers:

6. Stuff the Peppers: Carefully spoon the filling into each bell pepper, pressing down gently to pack it in. If using, sprinkle the shredded cheese on top of each stuffed pepper.

Bake the Peppers:

7. Bake: Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly (if using cheese).

Serve:

8. Garnish and Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh parsley or basil before serving.

Servings and Timing

• Servings: 4 (1 stuffed pepper per serving)

• Preparation Time: 10 minutes

• Cooking Time: 35-40 minutes

• Total Time: 45-50 minutes

Variations

• Vegetarian Version: Swap the meat for black beans, lentils, or a combination of diced vegetables like zucchini, mushrooms, and corn for a vegetarian-friendly stuffed pepper.

• Spicy Version: Add chopped jalapeños or chili powder to the filling for a little heat. You can also sprinkle some hot sauce on top.

• Cheese Options: Feel free to mix in different cheeses like feta, goat cheese, or a spicy pepper jack for added flavor.

• Grain-Free Option: Skip the rice or quinoa and use cauliflower rice for a low-carb version.

Storage/Reheating

• Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

• Freezing: You can freeze stuffed peppers before or after baking. To freeze, wrap them tightly in foil and place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator and bake as instructed.

• Reheating: Reheat in the oven at 350°F (175°C) for about 15 minutes, or microwave on high for 2-3 minutes until heated through.

FAQs

Can I use frozen peppers for this recipe?

Yes, you can use frozen bell peppers, but they may be a bit softer after baking. It’s best to thaw them before stuffing and baking them.

Can I make these ahead of time?

Yes! You can prepare the peppers and filling ahead of time. Stuff the peppers, cover them, and refrigerate for up to 24 hours. When ready, bake them as directed.

Can I use other proteins instead of ground meat?

Definitely! Ground chicken, turkey, beef, all work well. You can also substitute with beans, tofu, or lentils for a vegetarian or vegan option.

How do I make the peppers softer?

If you prefer your peppers to be more tender, you can pre-bake the empty peppers for 10-15 minutes before stuffing them, or cover them with foil while baking to trap steam and soften them further.

Conclusion

Stuffed Bell Peppers are a satisfying, customizable, and nutritious dish that’s perfect for dinner. With a hearty, savory filling and a tender pepper shell, they’re a great way to enjoy vegetables while indulging in a comforting, flavorful meal. Whether you prefer a classic meat filling or a vegetarian twist, these stuffed peppers are sure to become a favorite in your household. Enjoy!

Stuffed Bell Peppers

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• Author: Alice
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 55-65 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

Stuffed Bell Peppers are a hearty, customizable dish that combines colorful bell peppers with a savory filling of rice, vegetables, and protein. This healthy, nutritious meal is easy to make and perfect for any occasion, whether it’s a weeknight dinner or a special gathering. The peppers are baked to perfection, creating a tender, flavorful dish that’s both satisfying and delicious.

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Ingredients

• 4 large bell peppers (red, yellow, or green)

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 cup cooked rice (or quinoa for a healthier alternative)

• 1 lb ground turkey, beef, or chicken (or a vegetarian substitute like black beans)

• 1 can (14.5 oz) diced tomatoes, drained

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon paprika

• Salt and pepper, to taste

• 1/2 cup shredded cheese (cheddar, mozzarella, or a Mexican cheese blend), optional

• Fresh parsley or basil for garnish (optional)

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Instructions

• Make the Filling:

  • Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

  • Add the ground meat (or vegetarian substitute) to the skillet and cook until browned, breaking it apart with a spoon. For beans or vegetables, simply sauté with the onions and garlic.

  • Stir in diced tomatoes, oregano, basil, paprika, salt, and pepper. Simmer for 2-3 minutes.

  • Mix in cooked rice or quinoa and cook for another 2 minutes until combined.

• Stuff the Peppers: Carefully spoon the filling into each bell pepper, packing it in gently. If desired, sprinkle shredded cheese on top of each stuffed pepper.

• Bake the Peppers: Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly (if using).

• Serve: Remove the peppers from the oven, garnish with fresh parsley or basil, and serve hot.

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Notes

Vegetarian Version: Substitute meat with black beans, lentils, or a mix of vegetables like zucchini, mushrooms, and corn.Spicy Version: Add chopped jalapeños, chili powder, or hot sauce to the filling for heat.Cheese Options: Experiment with different cheeses like feta, goat cheese, or pepper jack.Grain-Free Option: Use cauliflower rice instead of rice or quinoa for a low-carb alternative.Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.Freezing: Wrap uncooked or cooked stuffed peppers in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.Reheating: Reheat in the oven at 350°F (175°C) for 15 minutes, or microwave on high for 2-3 minutes until heated through.