Stuffed peppers are a classic dish that combines flavors and textures in one delicious package. They’re versatile, allowing you to fill them with grains, proteins, and vegetables of your choice. This recipe is perfect for a family meal or a weeknight dinner, and it is an easy way to get your servings of vegetables.
How to Make Stuffed Peppers
Ingredients:
- 3/4 cups uncooked brown rice or white rice
- 6 bell peppers, any color
- 2 teaspoons olive oil
- 3/4 cup finely chopped yellow onion
- 1 pound ground beef or ground turkey
- 3 cloves garlic, minced
- 15 ounce can diced tomatoes
- 8 ounce can tomato sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded mozzarella cheese or cheddar cheese, divided
Directions:
- Cook rice according to package directions. Set aside to cool.
- Preheat oven to 400 degrees F.
- Cut the tops off the peppers and remove seeds and membranes.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 2-3 minutes.
- Add ground beef or turkey and cook until browned. Drain excess grease.
- Add garlic and cook for 30 seconds.
- Stir in diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5 minutes.
- Remove from heat and stir in cooked rice and half of the cheese.
- Pour 1/2 cup of water into a baking dish. Fill peppers with the meat and rice mixture and place in the dish. Sprinkle remaining cheese on top.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 5 minutes until cheese is browned. Serve.
How to Serve Stuffed Peppers
Stuffed peppers are best served hot from the oven. You can serve them alone or with a side salad for a complete meal. They also pair well with crusty bread or a light dipping sauce.
How to Store Stuffed Peppers
If you have leftovers, let the stuffed peppers cool completely. Then, place them in an airtight container in the refrigerator. They will last for up to 4 days. You can also freeze them. Wrap each pepper individually in plastic wrap and then place them in a freezer-safe bag. They will keep for about 3 months.
Tips to Make Stuffed Peppers
- For extra flavor, add chopped vegetables like zucchini, mushrooms, or spinach into the filling.
- If you prefer a spicier kick, add some red pepper flakes or jalapeños to the mix.
- You can use quinoa or a different grain instead of rice for a healthier option.
Variation
You can easily switch up the filling. Try using different meats like chicken, or make it vegetarian by using beans and vegetables.
FAQs
Can I use frozen bell peppers for this recipe?
Yes, you can use frozen bell peppers. Just thaw them and make sure to drain any excess water before filling.
Can I make stuffed peppers ahead of time?
Absolutely! You can prepare them a day in advance and store them in the refrigerator. Just bake them when you’re ready to serve.
How do I know when stuffed peppers are done?
The stuffed peppers are done when the cheese is melted and bubbly, and the peppers are tender, which usually takes about 35 minutes in the oven.
Stuffed Peppers
Ingredients
Method
- Cook rice according to package directions. Set aside to cool.
- Preheat oven to 400 degrees F.
- Cut the tops off the peppers and remove seeds and membranes.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 2-3 minutes.
- Add ground beef or turkey and cook until browned. Drain excess grease.
- Add garlic and cook for 30 seconds.
- Stir in diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5 minutes.
- Remove from heat and stir in cooked rice and half of the cheese.
- Pour 1/2 cup of water into a baking dish. Fill peppers with the meat and rice mixture and place in the dish. Sprinkle remaining cheese on top.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 5 minutes until cheese is browned.
- Serve hot from the oven, alone or with a side salad for a complete meal.
