Easy Stuffed Bell Peppers

Name: Easy Stuffed Bell Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 large bell peppers (any color); 1 pound ground beef (or turkey); 1 cup cooked rice (white, brown, or quinoa); 1 small onion, finely chopped; 2 cloves garlic, minced; 1 can (15 oz) tomato sauce; 1 teaspoon Italian seasoning; ½ teaspoon paprika; Salt and black pepper to taste; ½ cup shredded cheese (cheddar, mozzarella, or parmesan); 1 tablespoon olive oil; Fresh parsley for garnish

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There is something incredibly comforting about stuffed bell peppers. The combination of tender bell peppers, hearty filling, and rich flavors makes this dish a staple in many households. I remember my first attempt at making stuffed peppers—I was intimidated by the idea of hollowing out the peppers and preparing the filling. But once I tried it, I realized how easy and forgiving this dish is, especially for beginners.

This recipe is perfect for those who want a quick, healthy, and satisfying meal without spending hours in the kitchen. It’s a one-pan meal, meaning less cleanup, and it can be customized with different proteins, grains, and seasonings.

Whether you’re cooking for your family, meal-prepping for the week, or just learning your way around the kitchen, these easy stuffed bell peppers will quickly become a favorite.

Why This Recipe is Special

Beginner-friendly – Simple steps, easy-to-find ingredients, and minimal equipment required.
Nutritious and balanced – Packed with lean protein, fiber-rich grains, and vitamins from bell peppers.
Customizable – Use different proteins, grains, or spices to make it your own.

Perfect for meal prep – Make ahead and store for quick lunches or dinners.

Ingredients and Their Roles

Main Ingredients

Bell Peppers – The edible vessel for our filling; choose large, firm peppers in any color.
Ground Beef (or Turkey/Chicken) – Provides hearty protein; opt for lean meat for a healthier version.

Cooked Rice (or Quinoa, Cauliflower Rice) – Adds texture and helps bind the filling; whole grains boost fiber.
Onion and Garlic – Enhance the depth of flavor with their natural aromatics.
Tomato Sauce (or Diced Tomatoes) – Brings moisture and richness to the filling.

Cheese (Optional: Cheddar, Mozzarella, or Parmesan) – Melts beautifully for a creamy, satisfying finish.

Seasonings & Variations

Italian Seasoning – Adds classic Mediterranean flavors.
Paprika or Chili Powder – A touch of spice for warmth.

Salt & Pepper – Essential for balancing flavors.
Fresh Herbs (Parsley, Cilantro, or Basil) – Brightens up the dish.

Substitutions

Protein – Swap beef for chicken, turkey, or plant-based crumbles.

Grain-Free – Use cauliflower rice instead of regular rice.
Dairy-Free – Skip cheese or use dairy-free alternatives.

Step-by-Step Instructions

Step 1: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes inside. Lightly coat the peppers with olive oil and place them in a baking dish.

Step 2: In a large skillet over medium heat, cook the chopped onion and garlic until fragrant. Add the ground beef (or alternative protein) and cook until browned, breaking it apart as it cooks.

Step 3: Stir in the cooked rice, tomato sauce, and seasonings. Let it simmer for 5 minutes to allow the flavors to blend. Adjust salt and pepper to taste.

Step 4: Spoon the filling evenly into the prepared bell peppers. If using cheese, sprinkle a layer on top for a gooey, golden crust.

Step 5: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, allowing the cheese to melt and the peppers to soften.

Step 6: Remove from the oven and let them cool for a few minutes before serving. Garnish with fresh herbs for an extra touch of flavor.

Beginner Tips and Notes

How to Pick the Best Peppers: Choose firm, glossy bell peppers that can stand upright. If they wobble, slice a small piece off the bottom to stabilize them.

Make-Ahead Tip: Cook the filling in advance and store it in the fridge for up to 3 days before stuffing and baking.
Avoid Soggy Peppers: If you like a firmer texture, bake them for less time or pre-bake them empty for 10 minutes before stuffing.
Checking for Doneness: The filling should be heated through, and the peppers should be tender but not mushy.

Serving Suggestions

Side Dishes: Serve with a simple green salad, roasted vegetables, or garlic bread for a complete meal.
Toppings: Add a dollop of Greek yogurt or sour cream for extra creaminess.
Storage & Reheating: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F until warm.

Conclusion: Try This Easy Sheet Pan Dinner Tonight!

Stuffed bell peppers are a simple yet impressive dish that is perfect for busy nights, meal prep, or a nutritious family dinner. This lemon herb chicken recipe (if you want to try something different) also works well alongside stuffed peppers for a quick and healthy meal.

I would love to hear how this recipe turned out for you! Share your experience in the comments below—Did you try any variations? What’s your favorite way to make stuffed peppers? Let’s cook together!

FAQ About Easy Stuffed Bell Peppers

Can I make stuffed bell peppers ahead of time?

Yes! You can prepare the filling and stuff the peppers a day in advance. Store them covered in the refrigerator and bake when ready. If baking from cold, add an extra 5–10 minutes to the cooking time.

Do I have to cook the rice before stuffing the peppers?

Yes, using pre-cooked rice ensures the filling is fully cooked and prevents the dish from becoming too dry. If using raw rice, add extra liquid and bake longer.

What’s the best way to keep bell peppers from getting soggy?

Avoid overbaking and make sure to use firm, fresh bell peppers. Pre-baking the peppers for a few minutes before stuffing helps maintain their texture.

Can I use a different type of meat?

Absolutely! Ground turkey, chicken, or even plant-based crumbles work well as substitutes for ground beef. Adjust seasonings to match the protein you choose.

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