Easy Stuffed Bell Peppers

This hearty stuffed bell peppers recipe has been my dinner rotation staple for years, offering the perfect balance of protein, vegetables, and grains in one beautiful package. The vibrant peppers serve as edible bowls for a delicious mixture that's both satisfying and nutritious.

I first discovered this recipe when looking for ways to use up bell peppers from my garden. What started as a practical solution has become one of my family's most requested meals, especially during busy weeknights when we need something filling but not too heavy.

Ingredients

• Four medium bell peppers any color works but red and yellow offer sweetness that complements the savory filling
• One pound ground turkey or lean beef provides substantial protein while keeping the dish relatively light
• One cup cooked rice acts as the perfect binding agent that absorbs all the delicious flavors
• One can diced tomatoes adds moisture and tangy flavor without making the filling soggy
• One small onion creates an aromatic base that enhances all other ingredients
• Two cloves garlic essential for depth of flavor never skimp here
• One cup shredded cheddar cheese forms that irresistible golden crust on top
• Salt and pepper to taste always adjust according to your preference
• Optional seasonings like Italian herbs elevate the flavor profile with minimal effort

Step-by-Step Instructions

Prepare the Oven

Preheat your oven to 375°F and prepare your baking dish with a light coating of nonstick spray. This temperature is ideal as it allows the peppers to cook through without burning while giving enough heat to melt the cheese perfectly.

Prepare the Peppers

Cut the tops off each bell pepper creating a natural bowl. Remove all seeds and membrane from inside, being careful not to puncture the sides. A small paring knife works wonderfully for this task.

Create the Flavor Base

Sauté the onion until translucent, about 3 minutes, then add garlic and cook for 30 seconds until fragrant. This order prevents the garlic from burning which would impart bitterness.

Cook the Protein

Add your ground meat of choice to the aromatics, breaking it apart with a wooden spoon. Cook thoroughly until no pink remains, usually 5 to 7 minutes. Drain any excess fat to keep the filling from becoming greasy.

Mix the Filling

In a large bowl, combine your cooked meat mixture with rice, diced tomatoes, and seasonings. Stir thoroughly to ensure even distribution of flavors. The mixture should be moist but not watery.

Stuff the Peppers

Fill each prepared pepper generously with your mixture, pressing down slightly to eliminate air pockets. Place them upright in your prepared baking dish so they support each other.

Bake to Perfection

Cover the dish with foil and bake for 30 minutes. This steams the peppers to the ideal tenderness. Remove the foil, add cheese on top, and bake uncovered for another 10 minutes until the cheese bubbles and begins to brown.

Bookmark

The colorful bell peppers are more than just pretty vessels they actually contain more vitamin C than oranges. I discovered this fact years ago and now make this dish whenever someone in my household is feeling under the weather. My daughter used to push peppers aside on her plate, but after trying them stuffed like this, she now specifically requests the red ones, which are slightly sweeter than their green counterparts.

Make-Ahead Options

These stuffed peppers are perfect for meal prepping. You can prepare the entire dish up to the baking point, cover tightly, and refrigerate for up to 24 hours. When ready to cook, simply add an extra 10 minutes to the covered baking time since youll be starting with cold peppers. I often make a double batch on Sunday and reheat individual peppers throughout the week for quick lunches.

Freezer-Friendly Tips

Stuffed peppers freeze beautifully. After cooling completely, wrap each pepper individually in plastic wrap, then aluminum foil, and freeze for up to 3 months. To reheat, unwrap and place in a baking dish with a little water at the bottom. Cover with foil and bake at 350°F for about 20 minutes, then uncover and continue heating until the center registers 165°F. The texture remains remarkably good, with only minimal softening of the peppers.

Variation Ideas

This recipe serves as a wonderful template that can be adapted countless ways. For a Mexican twist, use taco seasoning in the filling and top with pepper jack cheese. For Mediterranean flavors, substitute quinoa for rice and add feta cheese, olives, and oregano. Vegetarians can replace the meat with black beans, corn, and extra vegetables for a equally satisfying meal. During summer months, I love adding fresh herbs from my garden like basil, parsley, or cilantro to brighten the flavors.

Serving Suggestions

These stuffed peppers are substantial enough to serve as a complete meal on their own, but they pair beautifully with a simple green salad dressed with vinaigrette. For heartier appetites, a slice of crusty bread on the side helps soak up any delicious juices. When entertaining, I arrange the colorful peppers on a large white platter garnished with fresh herbs for a presentation that always impresses guests before they take their first bite.

Recipe Q&A

→ Can I make stuffed bell peppers ahead of time?

Yes! You can prepare the peppers and filling up to 24 hours in advance. Store the assembled but unbaked peppers in the refrigerator, covered. When ready to serve, add about 10 minutes to the covered baking time since they'll be starting from cold.

→ What can I substitute for the ground meat to make these vegetarian?

For a vegetarian version, substitute the meat with plant-based alternatives like chopped mushrooms, lentils, crumbled tofu, or a commercial meat substitute. You can also add extra beans or chickpeas for protein.

→ How do I know when the bell peppers are done cooking?

The bell peppers are done when they've softened but still hold their shape. You should be able to easily pierce them with a fork. The cheese on top should be melted and slightly golden, and the internal temperature of the filling should reach 165°F.

→ Can I freeze stuffed bell peppers?

Absolutely! You can freeze them either before or after baking. For pre-baked freezing, cool completely, then wrap individually in plastic wrap and foil. For post-baking, freeze them on a baking sheet until solid, then transfer to freezer bags. Reheat from frozen at 350°F for about 30-40 minutes.

→ What side dishes pair well with stuffed bell peppers?

Stuffed bell peppers are a complete meal on their own, but they pair beautifully with a simple green salad, garlic bread, roasted vegetables, or a light soup. For heartier appetites, consider serving with additional crusty bread to soak up the flavorful juices.

→ How can I prevent my peppers from becoming too soggy?

To prevent soggy peppers, don't overcook them. Also, make sure to drain excess liquid from the tomatoes and meat mixture before stuffing. Some cooks prefer to parboil the peppers for 2-3 minutes before stuffing to ensure they'll be perfectly tender without becoming mushy.