Ah, *Stuffed Bell Peppers*! There’s just something so comforting and delightful about them. I remember the first time I made these for my family; the aroma of the savory filling wafting through the house had everyone gathering around the kitchen, eagerly waiting to dig in. They’re not just delicious; they’re the ultimate blank canvas! You can customize them with your favorite ingredients and flavors. Plus, they make for a colorful and appealing dish that’s perfect for family dinners, potlucks, or just a cozy night in. Trust me, once you try making these, they’ll become a staple in your home, too!
Ingredients List
Here’s everything you’ll need to whip up some delicious *Stuffed Bell Peppers*. It’s super simple, and I promise you’ll love it!
- 4 large bell peppers (any color you like—red, yellow, or green work great!)
- 1 cup cooked rice (white or brown, whatever you prefer)
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 can diced tomatoes (15 oz, with juice—don’t drain it!)
- 1 onion, chopped (just chop it up nice and small)
- 2 cloves garlic, minced (fresh garlic brings so much flavor!)
- 1 teaspoon cumin (for that warm, earthy flavor)
- 1 teaspoon paprika (adds a lovely smokiness!)
- Salt and pepper to taste (don’t forget to season well!)
- 1 cup shredded cheese (cheddar or mozzarella are my favorites)
How to Prepare *Stuffed Bell Peppers*
Making *Stuffed Bell Peppers* is easier than you might think! Just follow these simple steps, and you’ll have a delicious meal ready in no time. Let’s dive in!
Prepping the Peppers
First, grab those beautiful bell peppers! Cut off the tops and scoop out the seeds and membranes inside. Be gentle so you don’t tear the sides. This creates the perfect little cups for your tasty filling!
Cooking the Filling
Now, let’s get to the good stuff! In a large skillet, heat a drizzle of oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion turns translucent. Next, toss in the ground beef and cook until it’s browned and fully cooked through—this should take about 5-7 minutes. Once the beef is ready, drain any excess fat if needed. Stir in the cooked rice and diced tomatoes, along with the cumin, paprika, salt, and pepper. Mix everything until it’s well combined and heated through. The aroma will be irresistible!
Stuffing and Baking
Now for the fun part—stuffing those peppers! Spoon the savory filling into each pepper, pressing down gently to pack it in. Top each one with a generous sprinkle of shredded cheese. Place the stuffed peppers upright in a baking dish and add a splash of water to the bottom—this keeps them moist while baking. Pop them in the preheated oven at 375°F (190°C) and bake for about 30-35 minutes, or until the peppers are tender and the cheese is bubbly and golden. Wow, you’re going to love the way they look and smell!
Why You’ll Love This Recipe
- Quick preparation time—ready in just about 50 minutes!
- Easy to customize with different fillings, like quinoa or beans for a twist!
- Healthy option packed with nutritious vegetables.
- Kid-friendly meal that even picky eaters enjoy!
- Great for leftovers—these flavors get even better the next day!
Tips for Success
To make your *Stuffed Bell Peppers* truly shine, don’t skimp on seasoning! Taste your filling as you go and adjust the spices to your liking. If you want to switch things up, try using ground turkey, chicken, or even lentils for a vegetarian option. Adding black beans or corn can bring extra flavor and texture, too! For perfectly tender peppers, make sure they’re fresh and not too thick-skinned. If you like them softer, you can blanch them in boiling water for a few minutes before stuffing. Trust me, these little tweaks can take your dish to the next level!
Nutritional Information
Let’s talk numbers! Here’s the estimated nutritional data for one serving of *Stuffed Bell Peppers*. Keep in mind that these values can vary based on the specific ingredients you use, but this will give you a good idea:
- Calories: 350
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 5g
- Protein: 20g
These values are just an estimate, but they show that you’re getting a hearty meal packed with protein and flavor. Enjoy guilt-free!
FAQ Section
Got questions about *Stuffed Bell Peppers*? Don’t worry, I’ve got you covered! Here are some common queries I hear, along with my answers to help you out:
Can I use other grains instead of rice?
Absolutely! Quinoa is a fantastic alternative, and you can also try couscous or even barley. Just make sure they’re cooked before adding them to your filling!
What can I substitute for ground beef?
You can swap ground beef for ground turkey, chicken, or even plant-based options like lentils or black beans for a vegetarian twist. The spices will still keep it flavorful!
How do I store leftovers?
Place any leftover *Stuffed Bell Peppers* in an airtight container and keep them in the fridge for up to 3 days. They make for a great quick lunch or dinner later!
Can I freeze *Stuffed Bell Peppers*?
Yes! Just wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 2 months. Thaw them in the fridge before reheating.
How long do they take to bake?
They usually need about 30-35 minutes in a preheated oven at 375°F (190°C) until the peppers are tender and the cheese is melted and bubbly!
Serving Suggestions
When it comes to serving *Stuffed Bell Peppers*, the options are endless! I love pairing them with a fresh green salad drizzled with a light vinaigrette for a refreshing crunch. Garlic bread is another fantastic side, perfect for soaking up any leftover juices. And if you want to add a little zing, a dollop of sour cream or a side of salsa can really elevate the flavors. Trust me, these combos will make your meal even more delightful!
Storage & Reheating Instructions
Storing your *Stuffed Bell Peppers* is a breeze! After they’ve cooled down, simply place any leftovers in an airtight container and pop them in the fridge. They’ll stay fresh for up to 3 days, making for a quick and easy meal later on. When you’re ready to enjoy them again, just preheat your oven to 350°F (175°C). Cover the peppers with foil to prevent drying out and bake for about 15-20 minutes, or until heated through. If you’re in a hurry, you can also reheat them in the microwave for 2-3 minutes, but the oven really brings back that delicious, bubbly cheese texture!
For more delicious recipes, check out our all recipes section!
For tips on healthy eating, you can visit Healthline for more information.
Print
Stuffed Bell Peppers: 7 Comforting & Savory Secrets
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Stuffed bell peppers filled with a savory mixture.
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound ground beef
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, brown the ground beef with onions and garlic.
- Add cooked rice, diced tomatoes, cumin, paprika, salt, and pepper to the beef mixture.
- Stuff the bell peppers with the mixture.
- Top with shredded cheese.
- Place the peppers in a baking dish and add a little water to the bottom.
- Bake for 30-35 minutes until the peppers are tender.
Notes
- You can use quinoa instead of rice for a healthier option.
- Feel free to add other vegetables to the stuffing.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Stuffed Bell Peppers