Here’s a classic, flavorful Stuffed Bell Peppers recipe 🫑—comforting, customizable, and perfect for weeknight dinners or meal prep.
🫑 Classic Stuffed Bell Peppers
⏱ Time
- Prep: 20 minutes
- Cook: 40–45 minutes
- Serves: 4–6
Ingredients
- 4–6 bell peppers (any color)
- 1 lb (450 g) ground beef or turkey
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup crushed or diced tomatoes
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 1 tbsp olive oil
- 1 cup shredded cheese (mozzarella, cheddar, or a mix)
Instructions
1️⃣ Prep the peppers
- Preheat oven to 375°F (190°C).
- Cut tops off peppers, remove seeds and membranes.
- Lightly blanch peppers in boiling water for 3–4 minutes (optional, for softer peppers). Drain.
2️⃣ Make the filling
- Heat olive oil in a skillet.
- Sauté onion until soft; add garlic (30 seconds).
- Add ground meat and cook until browned.
- Stir in rice, tomatoes, tomato paste, spices, salt, and pepper. Simmer 5 minutes.
3️⃣ Stuff & bake
- Place peppers upright in a baking dish.
- Fill generously with the meat mixture.
- Add a little water or tomato sauce to the bottom of the dish.
- Cover with foil and bake 30 minutes.
4️⃣ Add cheese
- Uncover, sprinkle cheese on top, and bake 10–15 minutes more until bubbly.
🌟 Tips for Best Flavor
- Use red or yellow peppers for sweetness
- Add Worcestershire sauce or soy sauce for depth
- Finish with fresh parsley or basil
🔄 Easy Variations
- Vegetarian: Use lentils, beans, or quinoa
- Low-carb: Replace rice with cauliflower rice
- Mexican-style: Add cumin, chili powder, and top with salsa
- Mediterranean: Use ground lamb, oregano, feta
🧠 Make-Ahead & Storage
- Assemble ahead and refrigerate up to 24 hours
- Freeze unbaked peppers for up to 3 months
- Reheat covered to keep peppers tender
If you want, I can also share:
- Slow cooker or air fryer versions
- A sauce-filled stuffed pepper bake
- Healthy meal-prep tips
- Kid-friendly variations
Just tell me 😊
