Easy Stuffed Bell Peppers
Stuffed bell peppers have always been a family favorite in my house. They are colorful, comforting, and packed with flavor. This easy recipe combines ground turkey or lean beef, rice, and cheese into a delicious, hearty meal that’s perfect for a weeknight dinner or meal prep. With minimal ingredients and straightforward steps, it’s a dish that comes together quickly, making it ideal for busy nights. Get ready to delight your taste buds with these scrumptious stuffed peppers!
Why you’ll love this dish
Why make stuffed bell peppers? For starters, they are incredibly versatile and can cater to a variety of tastes. This recipe is a delightful balance of protein, carbs, and veggies, all wrapped in a sweet bell pepper shell. It’s a budget-friendly meal option that won’t break the bank, plus kids often love the interactive aspect of stuffing their own peppers. With simple ingredients and quick preparation, it’s fantastic for weeknight dinners, ensuring you can get a nutritious meal on the table without a fuss.
"These stuffed peppers were a hit with my family! I love how easy they are to make, and I could customize the filling to my kids’ liking."
Preparing Easy Stuffed Bell Peppers
Creating these stuffed bell peppers is a delightful journey. You’ll slightly sauté the aromatics to bring out their flavors, combine them with protein and grains, and then stuff each pepper generously. It’s as easy as that! You’ll have a hearty, filling meal that can be enjoyed on its own or with sides.
What you’ll need
- 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
Feel free to swap out ingredients to suit your dietary preferences; for instance, quinoa could be a fantastic substitute for rice, and ground chicken or plant-based meat can replace the turkey or beef.
Step-by-step instructions
- 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. Set the tops aside for later use.
- In a skillet over medium heat, sauté the chopped onion and minced garlic until they become fragrant, about 2-3 minutes.
- Add the ground turkey or beef to the skillet, cooking until browned. Drain any excess fat from the meat.
- In a large bowl, mix the meat mixture with cooked rice, drained diced tomatoes, salt, pepper, and any additional seasonings you prefer.
- Generously stuff each pepper with the filling mixture and place them upright in the prepared baking dish.
- Cover the dish with aluminum foil and bake for about 30 minutes.
- Remove the foil, sprinkle shredded cheddar cheese on top of each pepper, and bake uncovered for an additional 10 minutes or until bubbly and golden brown.
Best ways to enjoy it
Once your stuffed peppers are out of the oven, allow them to rest for a few minutes—this enhances the flavors even further. Pair them with a fresh green salad or some homemade garlic bread for a complete meal. A dollop of sour cream or a sprinkle of fresh herbs can elevate the dish even more, adding that extra touch.
Storage and reheating tips
If you have leftovers, you’ll be pleased to know that stuffed peppers store quite well. To keep them fresh, place leftover peppers in an airtight container in the refrigerator for up to four days. When you’re ready to enjoy them again, reheating in the oven ensures the cheese stays melty and delicious. Alternatively, they can be frozen for up to three months. Just remember to wrap them well!
Helpful cooking tips
For the best flavor, consider adding Italian seasoning or fresh herbs like basil or parsley to your filling mix. If you’re short on time, using pre-cooked rice or microwavable pouches can save you a step. For added texture, you can mix in some chopped mushrooms or zucchini with the meat.
Creative twists
Feeling adventurous? These stuffed peppers can be customized in numerous ways. Try adding black beans for a Southwestern flair or switching the cheese to mozzarella for a different taste. You can also experiment with different types of meat or go completely vegetarian with beans, lentils, or a medley of vegetables.
Your questions answered
How long does it take to prep?
Prep time is around 15 minutes, with a total cooking time of about 40 minutes. Perfect for a busy evening!
Can I freeze them?
Absolutely! Stuffed peppers can be frozen before or after baking. Just ensure they’re in an airtight container.
Are there any substitutions for the rice?
Yes! Quinoa, cauliflower rice, or even couscous can be excellent alternatives, depending on your dietary needs.
This easy stuffed bell pepper recipe is not just a meal; it’s a canvas ready for your culinary creativity. Enjoy making it your own and delighting in each vibrant bite!
Stuffed Bell Peppers
Ingredients
Main Ingredients
- 4 medium medium bell peppers (red, yellow, or green)
- 1 lb ground turkey or lean beef
- 1 cup cooked rice (white or brown)
- 1 can 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
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. Set the tops aside for later use.
- In a skillet over medium heat, sauté the chopped onion and minced garlic until they become fragrant, about 2-3 minutes.
- Add the ground turkey or beef to the skillet, cooking until browned. Drain any excess fat from the meat.
- In a large bowl, mix the meat mixture with cooked rice, drained diced tomatoes, salt, pepper, and any additional seasonings you prefer.
- Generously stuff each pepper with the filling mixture and place them upright in the prepared baking dish.
Cooking
- Cover the dish with aluminum foil and bake for about 30 minutes.
- Remove the foil, sprinkle shredded cheddar cheese on top of each pepper, and bake uncovered for an additional 10 minutes or until bubbly and golden brown.
