EASY STUFFED BELL PEPPERS
**Introduction**
A vibrant bell pepper, hollowed out and filled to the brim with a savory, hearty mixture, then baked until tender – this is the simple magic of Stuffed Bell Peppers. This classic dish is the epitome of hearty and comforting food, offering a perfect, all-in-one package of protein, grains, and vegetables. The key flavors are robust and satisfying, typically featuring seasoned ground meat, rice, tomatoes, and melted cheese, all enhanced by the sweet, roasted flavor of the pepper itself. What makes it truly special is its incredible versatility and foolproof nature. It’s the perfect solution for a busy weeknight dinner that feels homemade and special, yet requires minimal active effort. It’s also an excellent way to use up leftover rice and vegetables hiding in the fridge. Anyone looking for a dependable, family-friendly meal that delivers on both flavor and nutrition will find a reliable friend in this recipe.
**Perfect for:**
* Busy Weeknight Dinners
* Family-Friendly Meals
* Using Up Leftovers
* Meal Prepping for the Week
* Comforting Weekend Meal
**Why You’ll Love This Easy Stuffed Bell Peppers Recipe**
**All-in-One Meal:** Each pepper is a complete, balanced dinner in itself, containing protein, carbohydrates, and vegetables, which means fewer dishes to plan and wash.
**Incredibly Customizable:** The filling is a blank canvas. Use any ground meat, grains like quinoa or couscous, and your favorite cheese or vegetables to make it your own.
**Family-Friendly and Crowd-Pleasing:** The familiar, comforting flavors are a hit with both kids and adults, making it a guaranteed winner at the dinner table.
**Excellent for Meal Prep:** These peppers hold up beautifully in the refrigerator and reheat wonderfully, making them ideal for preparing several healthy lunches or dinners in advance.
**Preparation and Cooking Time**
Total Time: 1 hour 10 minutes
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Servings: 4 servings
Calories per serving: Approximately 380-420 calories
**Nutritional Information (Per Serving – Estimate):**
**Calories:** 380-420 kcal
**Protein:** 28g
**Carbohydrates:** 32g
**Fat:** 16g
**Fiber:** 5g
**Sugar:** 9g
**Nutritional Disclaimer**
aileenrecipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
* 4 large bell peppers (any color)
* 1 tablespoon olive oil
* 1 pound lean ground beef (90/10)
* 1 medium yellow onion, finely diced
* 3 cloves garlic, minced
* 1 cup cooked white or brown rice
* 1 (15-ounce) can tomato sauce
* 1 teaspoon dried oregano
* 1 teaspoon paprika
* Salt and black pepper, to taste
* 1 cup shredded Italian blend cheese (or cheddar/mozzarella), divided
* Fresh parsley or basil, for garnish (optional)
**Step-by-Step Instructions**
1. **Prepare the Peppers:** Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds and white membranes from the inside. If needed, slice a very thin piece off the bottom of each pepper to help them stand upright, being careful not to cut through the cavity.
2. **Par-Cook the Peppers:** Arrange the hollowed-out peppers in a baking dish just large enough to hold them snugly. Add about ¼ inch of water to the bottom of the dish. Bake for 15-20 minutes while you prepare the filling. This step helps soften the peppers.
3. **Make the Filling:** In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and onion, cooking until the beef is browned and the onion is softened, about 8-10 minutes. Drain any excess fat.
4. **Combine Ingredients:** Add the minced garlic to the skillet and cook for one more minute until fragrant. Stir in the cooked rice, tomato sauce, oregano, paprika, salt, and pepper. Reduce heat to low and simmer for 5 minutes to allow the flavors to meld. Remove from heat and stir in ½ cup of the shredded cheese.
5. **Stuff the Peppers:** Remove the partially cooked peppers from the oven and carefully drain any remaining water from the baking dish. Spoon the beef and rice filling evenly into each pepper, pressing down gently and mounding it at the top.
6. **Bake:** Top each stuffed pepper with the remaining ½ cup of cheese. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
7. **Brown the Cheese:** Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender to your liking.
8. **Rest and Serve:** Let the stuffed peppers rest for 5 minutes before serving. This allows the filling to set slightly. Garnish with fresh herbs if desired.
**How to Serve Easy Stuffed Bell Peppers**
* As a complete main course, needing no other sides.
* Alongside a fresh green salad with a tangy vinaigrette to balance the richness.
* With a slice of crusty garlic bread for soaking up any delicious juices.
* Topped with a dollop of sour cream or a drizzle of hot sauce for extra flavor.
**Additional Tips for Easy Stuffed Bell Peppers**
* For a firmer pepper, you can skip the par-baking step, but you may need to add 10-15 minutes to the final covered baking time.
* Using pre-cooked rice is key to this recipe being “easy.” This is the perfect use for leftover rice.
* Let the filling cool for a few minutes before stuffing the peppers to make the process easier and safer.
* For a richer flavor, use a combination of ground beef and pork, or substitute with ground Italian sausage.
**Recipe Variations of Easy Stuffed Bell Peppers**
* **Turkey or Chicken Version:** Substitute the ground beef with lean ground turkey or chicken. You may want to add an extra tablespoon of tomato paste for depth of flavor.
* **Mexican-Inspired Version:** Use taco seasoning instead of oregano and paprika, black beans instead of rice, and top with pepper jack cheese and a sprinkle of cilantro.
* **Vegetarian Version:** Omit the ground beef and use two cans of drained and rinsed black beans or lentils. You may need to add a splash of vegetable broth if the filling seems dry.
**Freezing and Storage for Easy Stuffed Bell Peppers**
**Storage:** Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a 350°F (175°C) oven until warmed through.
**Freezing:** These peppers freeze exceptionally well. After baking and cooling completely, wrap each pepper individually in plastic wrap and then in foil. Place them in a freezer bag. They will keep for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
**FAQ Section about Easy Stuffed Bell Peppers**
**Can I make these stuffed peppers ahead of time?**
Absolutely. You can assemble the peppers completely up to 24 hours in advance. Cover the baking dish tightly and refrigerate. When ready to cook, you may need to add 5-10 minutes to the baking time since you are starting from cold.
**Do I have to use rice?**
No, you can substitute the rice with an equal amount of other cooked grains like quinoa, couscous, or even cauliflower rice for a low-carb option.
**My peppers are still a bit firm. What should I do?**
Simply cover them back up with foil and return them to the oven for another 10-15 minutes. The cooking time can vary based on the size and thickness of the peppers.
**Conclusion of Easy Stuffed Bell Peppers Recipe**
Easy Stuffed Bell Peppers are a timeless, dependable recipe that deserves a spot in every home cook’s repertoire. They deliver maximum comfort and flavor with minimal fuss, proving that a wholesome, homemade meal doesn’t have to be complicated. The harmonious blend of savory filling and sweet, tender pepper, all crowned with melted cheese, is a combination that is universally loved. Whether you follow the classic recipe exactly or use it as a springboard for your own creative variations, this dish is a guaranteed success. It’s a nourishing, satisfying, and beautifully presented meal that will have everyone asking for seconds.