Easy Stuffed Bell Peppers Recipe
Easy Stuffed Bell Peppers: A Delicious and Nutritious Meal
Are you looking for a healthy, flavorful meal that’s easy to prepare? Look no further than Easy Stuffed Bell Peppers! This dish is a colorful and satisfying way to enjoy a variety of ingredients wrapped in a tasty bell pepper. Whether you’re cooking for your family or hosting a dinner party, these stuffed peppers are sure to impress.
Why Make This Recipe
Easy Stuffed Bell Peppers are not only delicious but exceedingly versatile. You can fill them with your choice of meat, beans, or grains, making them suitable for various dietary preferences. They are packed with protein, fiber, and essential nutrients, ensuring a nutritious meal. Plus, the vibrant colors of the bell peppers make this dish visually appealing, adding a pop of color to your table.
How to Make Easy Stuffed Bell Peppers
Follow this step-by-step guide to create your own delightful stuffed bell peppers.
Ingredients
- 4 medium bell peppers (red, yellow, or green)
- 1 lb ground turkey or lean beef
- 1 cup cooked rice (white or brown)
- 1 (14.5 oz) can diced tomatoes, drained
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional: Italian seasoning, herbs of choice
Directions
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, sauté the onion and garlic until fragrant.
- Add the ground meat to the skillet and cook until browned; drain excess fat.
- In a bowl, combine the meat mixture with cooked rice, diced tomatoes, salt, pepper, and any additional seasonings.
- Generously stuff each pepper with the filling mixture and place them upright in the baking dish.
- Cover with aluminum foil and bake for about 30 minutes.
- Remove the foil, sprinkle cheese on top of each pepper, and bake uncovered for an additional 10 minutes until bubbly.
How to Serve Easy Stuffed Bell Peppers
Once out of the oven, let the stuffed peppers cool for a few minutes. Serve them hot, garnished with fresh herbs like parsley or basil for an extra touch of flavor. They make a perfect main dish when paired with a side salad or some crusty bread.
How to Store Easy Stuffed Bell Peppers
To keep your Easy Stuffed Bell Peppers fresh, allow them to cool completely, then store them in an airtight container in the refrigerator. They can last for up to 3-4 days. For longer storage, consider freezing them. Wrap each pepper tightly in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer.
Tips to Make Easy Stuffed Bell Peppers
- Mix Up the Filling: Feel free to add beans, corn, or different spices to the filling for a unique twist.
- Make Ahead: Prepare the filling a day in advance and stuff the peppers just before baking.
- Don’t Overcook: Keep an eye on your peppers while baking to ensure they don’t become too soft.
Variations
- Vegetarian Option: Substitute the ground meat with black beans or lentils for a hearty vegetarian alternative.
- Cheese Lovers: Experiment with different types of cheese such as mozzarella or pepper jack for added flavor.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling for a spicier version.
FAQs
-
Can I use frozen bell peppers?
Yes, you can use frozen bell peppers. Just make sure to thaw and drain them before stuffing. -
How do I know when the stuffed peppers are done?
The peppers are done when they are tender and the cheese is bubbly and golden brown. -
Can I make stuffed peppers without meat?
Absolutely! Use a combination of rice, vegetables, and beans for a delicious meatless option.
Enjoy making your Easy Stuffed Bell Peppers and surprise your loved ones with this healthy and vibrant dish!
Easy Stuffed Bell Peppers
Ingredients
Main Ingredients
- 4 pieces medium bell peppers (red, yellow, or green) Top cut off and seeds removed.
- 1 lb ground turkey or lean beef Choose your preferred meat.
- 1 cup cooked rice (white or brown)
- 1 can diced tomatoes (14.5 oz), drained
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese For topping.
- Salt and pepper to taste
- Optional: Italian seasoning, herbs of choice For additional flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, sauté the onion and garlic until fragrant.
Cooking
- Add the ground meat to the skillet and cook until browned; drain excess fat.
- In a bowl, combine the meat mixture with cooked rice, diced tomatoes, salt, pepper, and any additional seasonings.
- Generously stuff each pepper with the filling mixture and place them upright in the baking dish.
- Cover with aluminum foil and bake for about 30 minutes.
- Remove the foil, sprinkle cheese on top of each pepper, and bake uncovered for an additional 10 minutes until bubbly.
