Stuffed bell peppers are a versatile, delicious dish that offers the perfect combination of protein, vegetables, and grains. This recipe includes a savory filling of ground beef (or your preferred protein), rice, and seasoned vegetables, all baked together with cheese on top. It’s a comforting, all-in-one meal that works great for dinner or even meal prep for the week.
Ingredients:
- 4 large bell peppers (red, yellow, orange, or green – choose based on your preference)
- Bell peppers are the vessel for the filling and contribute a slight sweetness when baked.
- 1 lb ground beef (or substitute with ground turkey, chicken, or a plant-based protein like lentils or quinoa for a vegetarian option)
- Ground beef provides a rich, savory base for the filling. Turkey or chicken would result in a lighter filling, while plant-based proteins add a unique texture and flavor.
- 1 cup cooked rice (white or brown)
- Rice serves as the binder in the filling, adding bulk and texture. Brown rice offers more fiber, while white rice is fluffier and softer.
- 1 small onion, finely chopped
- Onion adds sweetness and depth of flavor to the filling. You can also use shallots for a milder flavor or red onions for a bit more bite.
- 2 cloves garlic, minced
- Garlic enhances the savory flavor and provides an aromatic background to the dish.
- 1 can (14.5 oz) diced tomatoes, drained
- Diced tomatoes add moisture to the filling and give it a slightly tangy flavor. Be sure to drain the liquid so it doesn’t make the filling too watery.
- 1 tsp Italian seasoning
- This blend of herbs (typically oregano, basil, thyme, and rosemary) adds a classic Mediterranean flavor to the dish.
- 1/2 tsp paprika
- Paprika provides a smoky flavor and subtle heat. For a spicier version, try using smoked paprika or hot paprika.
- Salt and pepper to taste
- Essential for seasoning and balancing the flavors in the filling.
- 1 cup shredded mozzarella cheese (or cheese of your choice)
- Mozzarella provides a creamy and melty topping. You can also use cheddar, Monterey Jack, or a blend of your favorite cheeses.
- 2 tbsp olive oil
- Olive oil is used for sautéing the onions, garlic, and meat. It adds richness and a hint of flavor.
- Fresh parsley, chopped (for garnish)
- Parsley adds a burst of color and a fresh, herbaceous finish to the dish.
Instructions:
- Prepare the Peppers:
- Preheat the oven to 375°F (190°C). This ensures that the peppers will bake evenly and the cheese will melt properly.
- Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. This creates a hollow space for the filling.
- Brush the insides of each bell pepper with a small amount of olive oil. This helps them roast nicely in the oven and prevents them from drying out.
- Cook the Filling:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onions and cook for about 3-4 minutes, stirring occasionally, until they become soft and translucent.
- Add the minced garlic and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
- Brown the Meat:
- Add the ground beef (or your choice of protein) to the skillet. Break it apart with a spoon and cook until browned. This should take about 5-7 minutes.
- Drain any excess fat if using beef or turkey. For a leaner filling, you can skip this step if using plant-based proteins.
- Add Seasonings and Rice:
- Stir in the drained diced tomatoes, cooked rice, Italian seasoning, paprika, and salt and pepper. Let the mixture cook together for about 5 minutes, allowing all the flavors to blend and the filling to heat through.
- If the mixture feels too dry, you can add a tablespoon of water or broth to loosen it up.
- Stuff the Peppers:
- Spoon the filling into each prepared bell pepper. Gently press the mixture down to ensure the peppers are well-filled.
- Top each stuffed pepper with shredded mozzarella cheese. You can add more cheese if you prefer a cheesier dish.
- Bake:
- Cover the baking dish with aluminum foil to help the peppers steam and cook evenly.
- Bake for 30 minutes in the preheated oven. This will soften the peppers and heat the filling through.
- After 30 minutes, remove the foil and bake for an additional 10 minutes to allow the cheese to melt and become bubbly and golden.
- Garnish and Serve:
- Once the peppers are baked, remove the dish from the oven and let them cool slightly.
- Garnish the stuffed peppers with freshly chopped parsley for a pop of color and a fresh flavor that complements the richness of the dish.
Serving Suggestions:
- Serve the stuffed bell peppers with a side of green salad for a light, refreshing contrast.
- Pair them with garlic bread or a slice of crusty bread to soak up the delicious sauce.
- For an extra layer of flavor, drizzle some balsamic glaze over the peppers before serving.
Tips:
- Substitute proteins: Feel free to swap out ground beef for turkey, chicken, or even a vegetarian option like lentils or quinoa. Adjust the cooking time as necessary for different proteins.
- Customize the filling: Add other vegetables like chopped mushrooms, zucchini, or spinach to the filling for extra nutrition and flavor.
- Make it ahead: You can prepare the stuffed peppers a day ahead and refrigerate them until ready to bake. This makes them great for meal prep.
- Freezer-friendly: These stuffed peppers can be frozen before or after baking. To freeze before baking, wrap them tightly in plastic wrap and aluminum foil. To bake from frozen, add 15-20 minutes to the baking time.
These stuffed bell peppers are a delicious, satisfying, and customizable dish that the whole family will love. Whether you’re cooking for a weeknight dinner or preparing a meal for a gathering, these peppers are sure to be a hit!