Oh, stuffed peppers! Just the sound of it conjures up images of cozy family dinners, rich aromas wafting through the kitchen, and plates piled high with vibrant, wholesome goodness. This classic dish is a true culinary hug, delivering comfort with every bite. It’s a fantastic way to enjoy vegetables while indulging in a satisfying, flavorful meal that’s surprisingly easy to put together. Whether you grew up with a grandmother’s secret recipe or are trying them for the first time, these stuffed peppers are destined to become a new favorite in your home.
Stuffed peppers are a beloved staple in countless cuisines worldwide, each putting its unique spin on the concept. From Mediterranean variations bursting with herbs and feta to Mexican-inspired versions with corn and black beans, the versatility of this dish is truly endless. Our recipe, however, leans into the comforting, traditional American style: bell peppers generously filled with a savory mixture of ground meat, rice, and a luscious tomato sauce, baked until tender and bubbling. It’s the kind of meal that appeals to everyone at the table, a testament to its timeless deliciousness.
What makes stuffed peppers so special? Beyond their undeniable flavor, they’re incredibly adaptable and make for a wonderfully balanced meal. You get your vegetables, your protein, and your carbs all in one neat package. Plus, they’re a fantastic meal-prep option! You can assemble them ahead of time and bake them when you’re ready, making weeknight dinners a breeze. The bell peppers soften beautifully in the oven, taking on a sweet, smoky depth that complements the hearty filling perfectly. It’s a symphony of textures and tastes that will have everyone asking for seconds.
This recipe is designed to be straightforward and approachable, even for novice cooks. We’ll guide you through each step, from selecting the perfect peppers to achieving that irresistible golden-brown topping. You’ll be surprised at how simple it is to create such an impressive dish. And if you’re looking for more incredible recipes with beef, or perhaps want to explore different tomato soups recipes to complement this dish, Chief Stories has you covered with a treasure trove of culinary inspiration. Get ready to elevate your dinner game and make these delicious stuffed peppers a cornerstone of your family favorites food on weekend meals! Let’s get cooking!
Ingredients
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6 large bell peppers (any color, halved lengthwise, seeds and membranes removed)
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1 tablespoon olive oil
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1 pound lean ground beef (or ground turkey/chicken)
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1 medium onion (finely chopped)
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2 cloves garlic (minced)
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1 (15 ounce) can tomato sauce (divided)
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1 (14.5 ounce) can diced tomatoes (undrained)
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1/2 cup cooked rice (white or brown)
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1 teaspoon dried oregano
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon black pepper (or to taste)
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1 cup shredded mozzarella or cheddar cheese (for topping)
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1/4 cup fresh parsley (chopped, for garnish (optional))
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
💡 Tip: Ensure your baking dish is large enough to hold all pepper halves snugly.
Prepare the bell peppers: Wash and halve the bell peppers lengthwise, removing all seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet with the onions and garlic. Cook, breaking up the meat with a spoon, until it's fully browned. Drain any excess fat.
💡 Tip: Draining the fat is key to a less greasy, more flavorful filling.
Stir in the diced tomatoes (undrained), half of the tomato sauce (reserve the other half), cooked rice, dried oregano, salt, and black pepper. Mix well and let it simmer for 5 minutes to allow the flavors to meld.
Carefully spoon the beef and rice mixture into each bell pepper half, mounding it slightly. Pour the remaining half of the tomato sauce around the stuffed peppers in the baking dish.
Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. This helps the peppers soften and the filling cook through evenly.
Remove the foil and sprinkle the shredded cheese generously over the top of each stuffed pepper. Return to the oven, uncovered, and bake for another 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly with a slight golden hue.
💡 Tip: For extra browning on the cheese, you can briefly switch to broiler for the last 2-3 minutes, but watch it closely to prevent burning!
Carefully remove from the oven. Let the stuffed peppers rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired. Enjoy your delicious, homemade stuffed peppers!
💡 Tips
- Don't overcrowd your baking dish; ensure peppers have enough room to cook evenly.
- If your peppers are very firm, you can par-boil them for 5-7 minutes before stuffing to reduce overall baking time.
- Adjust seasoning to your taste! A pinch of red pepper flakes can add a nice kick.
- Cook your rice al dente, as it will continue to cook in the oven and absorb flavors.
- Leftovers store beautifully in an airtight container in the fridge for up to 3-4 days.
🎨 Variations
- Cheesy Delight: Mix some cream cheese or ricotta into the filling for an extra creamy texture.
- Vegetarian Powerhouse: Swap ground beef for lentils, quinoa, or a mixture of finely chopped mushrooms and black beans.
- Spicy Kick: Add a diced jalapeño to the filling or a dash of cayenne pepper for those who love a bit of heat.
- Mediterranean Twist: Add crumbled feta cheese, Kalamata olives, and a squeeze of lemon juice to the filling.
- Italian Herbs: Incorporate Italian seasoning, a touch of basil, and swap mozzarella for provolone cheese.
📊 Nutrition
Recipe FAQs
Can I make stuffed peppers ahead of time?
Absolutely! You can assemble the stuffed peppers completely (without baking) and store them covered in the refrigerator for up to 24 hours. When ready to bake, add about 10-15 minutes to the initial covered baking time.
Can I freeze stuffed peppers?
Yes, both cooked and uncooked stuffed peppers can be frozen. For uncooked, assemble them and freeze in the baking dish (ensure it's freezer-safe). Cover tightly. To cook, bake from frozen, increasing baking time. Cooked peppers can be frozen individually and reheated in the oven or microwave.
What kind of rice should I use?
Any cooked rice works! White rice (like long-grain or basmati) is common, but brown rice adds a nutty flavor and more fiber. Just make sure it's cooked before adding it to the filling.
What if my peppers aren’t tender after baking?
This can happen if your peppers were very thick-walled or if your oven runs a bit cool. Simply cover them again with foil and continue baking until they reach your desired tenderness. You can also try par-boiling the peppers for 5-7 minutes before stuffing them next time.
There you have it – a magnificent recipe for stuffed peppers that’s sure to bring joy to your table! This dish is more than just food; it’s an experience, a memory in the making. So go on, get those aprons on, and create some culinary magic. Don't forget to share your beautiful creations with us!
