Why You’ll Love This Recipe

These easy stuffed bell peppers are a go-to meal when you’re craving something hearty and nutritious. The combination of tender bell peppers and a flavorful filling of rice, ground meat (or vegetarian option), and seasonings makes for a satisfying meal that everyone will enjoy. Not only are they packed with protein and veggies, but they can also be customized to suit your dietary preferences. Plus, they’re simple to prepare and perfect for making ahead!

Ingredients

4 bell peppers (red, green, yellow, or orange)
1 lb ground beef or turkey
1 cup cooked rice (white, brown, or quinoa)
1 can diced tomatoes (14.5 oz)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
1 cup shredded cheese (cheddar or mozzarella)
Salt and pepper to taste
1 tablespoon olive oil

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

Directions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a large skillet, heat olive oil over medium heat. Add diced onions and garlic, cooking for 2-3 minutes until softened.
Add the ground beef or turkey to the skillet and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Season with salt, pepper, oregano, cumin, and paprika.
Stir in the cooked rice and diced tomatoes. Let the mixture simmer for another 5 minutes to combine the flavors.
Stuff the bell peppers with the rice and meat mixture, packing the filling in tightly.
Place the stuffed peppers in a baking dish and cover with aluminum foil.
Bake for 25-30 minutes, then remove the foil and sprinkle the shredded cheese over the top of each pepper. Continue baking for an additional 5-7 minutes until the cheese is melted and bubbly.
Remove from the oven and let them cool slightly before serving.

Servings and Timing

This recipe serves 4.

Prep time: 15 minutes
Cook time: 35-40 minutes
Total time: 50-55 minutes

Variations

Vegetarian: Use black beans or lentils instead of ground meat for a plant-based alternative.
Cheese: Swap the cheese for a dairy-free option if you’re lactose intolerant or vegan.
Spicy: Add jalapeños or red pepper flakes to the filling for an extra kick of heat.
Grains: Replace rice with quinoa or couscous for a different texture and flavor.
Toppings: Top the stuffed peppers with sour cream, avocado, or a drizzle of hot sauce for extra flavor.

Storage/Reheating

Storage: Store leftover stuffed bell peppers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake at 350°F (175°C) for 10-15 minutes or until heated through. Alternatively, you can reheat them in the microwave for 2-3 minutes.

FAQs

1. Can I make stuffed bell peppers ahead of time?

Yes! You can prepare the stuffed peppers up to the point of baking, then cover and refrigerate them for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time.

2. Can I freeze stuffed bell peppers?

Yes, you can freeze stuffed bell peppers. After baking, allow them to cool completely, then wrap them in foil and store them in an airtight container in the freezer for up to 3 months. Reheat in the oven when ready to eat.

3. What can I substitute for ground beef in stuffed peppers?

You can use ground turkey, chicken, or plant-based alternatives like crumbled tofu, tempeh, or lentils for a vegetarian option.

4. How do I prevent the peppers from being too tough when baked?

To ensure tender peppers, you can either blanch them before stuffing or bake them covered with foil for the first half of the cooking time.

5. Can I add more vegetables to the filling?

Yes! You can add diced zucchini, mushrooms, or spinach to the filling for extra nutrients and flavor.

6. How long should I bake stuffed peppers?

Bake the stuffed peppers for about 25-30 minutes, covered with foil. Once you add the cheese, bake for an additional 5-7 minutes until melted.

7. Can I make stuffed peppers without cheese?

Yes, you can omit the cheese if you’re looking for a dairy-free or lighter version. The peppers are still delicious without it!

8. Can I use different types of rice for stuffed peppers?

Absolutely! You can use white rice, brown rice, quinoa, or even cauliflower rice as a low-carb option.

9. Can I use fresh tomatoes instead of canned ones?

Yes, you can use fresh tomatoes, but you’ll need to dice them and cook them down a bit to make sure they release enough juice for the filling.

10. What side dishes go well with stuffed peppers?

Stuffed peppers pair well with a simple side salad, roasted vegetables, or even some garlic bread.

Conclusion

These easy stuffed bell peppers are a fantastic dish that is as flavorful as it is versatile. With a simple and satisfying filling and customizable ingredients, you can make this meal your own. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is sure to become a favorite. Enjoy the delicious balance of vegetables, protein, and cheese in each bite!