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.
Ingredients
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4 large bell peppers (red, yellow, or green)
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1 tablespoon olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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1 cup cooked rice (or quinoa for a healthier alternative)
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1 lb ground turkey, beef, or chicken (or a vegetarian substitute like black beans)
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1 can (14.5 oz) diced tomatoes, drained
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon paprika
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Salt and pepper, to taste
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1/2 cup shredded cheese (cheddar, mozzarella, or a Mexican cheese blend), optional
- Fresh parsley or basil for garnish (optional)
Instructions
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Make the Filling:
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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.
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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.
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Stir in diced tomatoes, oregano, basil, paprika, salt, and pepper. Simmer for 2-3 minutes.
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Mix in cooked rice or quinoa and cook for another 2 minutes until combined.
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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.
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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).
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Serve: Remove the peppers from the oven, garnish with fresh parsley or basil, and serve hot.
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.
