Stuffed Bell Peppers

Short Description

These Stuffed Bell Peppers feature a vibrant mixture of seasoned ground meat (or plant-based substitute), rice, vegetables, and melted cheese, all nestled inside tender bell pepper halves. This comforting dish is baked to perfection, offering a satisfying balance of flavors and textures in every bite.

Why You’ll Love This Recipe

• Colorful & Nutritious: Bell peppers bring a vibrant visual appeal and are rich in vitamins, while the filling provides a hearty, well-rounded meal.

• Customizable: Swap proteins, grains, or veggies to suit dietary needs—vegetarian, low-carb, or gluten-free options are all possible.

• One-Dish Convenience: Filling and baking the peppers in a single pan makes cleanup easy and straightforward.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Bell peppers (any color), halved and seeded

• Ground meat (beef, turkey, chicken) or plant-based alternative

• Cooked rice or quinoa

• Onion, finely chopped

• Garlic, minced

• Diced tomatoes (canned or fresh)

• Tomato sauce or paste

• Grated cheese (e.g., cheddar, mozzarella, or your preference)

• Olive oil

• Salt and pepper, to taste

• Optional spices: paprika, cumin, Italian seasoning, chili flakes

directions

1. Preheat the oven to 375°F (190°C).

2. In a skillet over medium heat, warm olive oil. Add the chopped onion and cook until softened, about 3–4 minutes.

3. Stir in the garlic and cook for another 30 seconds, until fragrant.

4. Add the ground meat (or plant-based alternative), breaking it up and cooking until no longer pink. Season with salt, pepper, and optional spices.

5. Mix in the diced tomatoes, tomato sauce (or paste), and cooked rice (or quinoa). Adjust seasoning as needed and simmer briefly to meld flavors.

6. Place bell pepper halves in a baking dish, open side up. Spoon the filling evenly into each pepper.

7. If desired, top with grated cheese.

8. Bake for 25–30 minutes, or until the peppers are tender and the filling is heated through. If using cheese, bake until melted and golden.

9. Let rest for a few minutes before serving.

Servings and timing

• Servings: Makes about 4–6 peppers, serving 4 people (one pepper per person).

• Prep time: Approximately 15–20 minutes.

• Cook time: Approximately 25–30 minutes.

• Total time: About 40–50 minutes.

Variations

• Vegetarian: Use cooked quinoa, lentils, or black beans instead of meat.

• Low‑carb: Replace rice with cauliflower rice or omit entirely.

• Spicy: Add chopped jalapeño, hot sauce, or chili flakes to the filling.

• Cheesy twist: Mix shredded cheese directly into the filling, or layer different cheeses for a melty top.

• Mediterranean: Use feta cheese, chopped olives, and oregano for a Greek-style twist.

storage/reheating

• Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.

• Freezing: You can freeze fully baked peppers—place in a freezer-safe container for up to 2–3 months. When ready to enjoy, thaw overnight in the fridge.

• Reheating:

  • Oven: Bake at 350°F (175°C) for about 15–20 minutes, until warmed through.

  • Microwave: Heat in 1-minute intervals until hot, usually 2–3 minutes depending on microwave power.

FAQs

What can I use instead of rice in stuffed bell peppers?

You can substitute rice with quinoa, cauliflower rice, couscous, or even cooked lentils to suit different dietary preferences or nutritional goals.

Can I make these ahead of time?

Yes, assemble the stuffed peppers and refrigerate them, covered, for up to 24 hours before baking. Increase baking time slightly to ensure they’re heated through.

How do I prevent the peppers from getting soggy?

Pre-baking the bell pepper halves for about 5–10 minutes before filling can help reduce excess moisture and keep them firm.

Can I use another type of cheese?

Absolutely—cheddar, Monterey Jack, Swiss, or even a sprinkle of Parmesan work well. Dairy-free cheese alternatives are also great for vegan versions.

Are these suitable for meal prepping?

Definitely! They store well in the fridge and can be reheated individually, making them a convenient option for lunches or dinners throughout the week.

How do I adapt this recipe to be gluten-free?

Use a gluten-free grain such as quinoa or rice, and ensure your tomato sauce or seasoning blends do not contain hidden gluten.

Can I add more vegetables to the filling?

Yes—diced zucchini, mushrooms, spinach, or carrots can be sautéed with the onions and added to the filling for extra flavor and nutrition.

How spicy is this dish by default?

The standard version is mild and crowd-pleasing. You can easily add spice using chili flakes, diced jalapeños, or hot sauce to taste.

Is it possible to make this vegan?

Yes, simply use plant-based ground meat alternatives or beans and dairy-free cheese options for a vegan-friendly version.

How do I make the bottoms of the peppers cook evenly?

Standing the peppers upright in a snug baking dish keeps them stable; if they tip, you can trim a small slice off the bottom to flatten them slightly before filling.

Conclusion

Stuffed Bell Peppers are a versatile and wholesome meal that brings color, nutrition, and flavor to your table. Whether you’re looking for a meat-based classic or a plant-powered version, this recipe adapts beautifully to your tastes and dietary needs. With handy make-ahead and reheating options, they’re perfect for both busy weeknights and meal prepping. Enjoy every vibrant, savory bite!