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Stuffed Bell Peppers

Stuffed Bell Peppers
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Stuffed Bell Peppers combine colorful, firm bell peppers filled with a savory mixture of seasoned ground meat, grains, onions, garlic, and tomato sauce, all topped with melted cheese. This hearty and visually stunning dish is simple to prepare, customizable to your taste, and perfect for family meals or entertaining guests. Baked to juicy perfection, these stuffed peppers offer a comforting blend of textures and flavors in one convenient one-dish meal.

Ingredients

Scale

Bell Peppers

  • 4 medium to large colorful bell peppers, tops sliced off, seeds and membranes removed

Filling

  • 1 lb ground meat (beef, turkey, chicken, or plant-based substitute)
  • 1 cup cooked rice or quinoa
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup tomato sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon fresh parsley or 1 teaspoon dried oregano (optional)

Topping

  • 1 cup shredded mozzarella or cheddar cheese

Instructions

  1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers, carefully remove the seeds and membranes. Rinse the peppers and set them aside to drain while you prepare the filling.
  2. Make the Filling: In a large skillet over medium heat, sauté the finely chopped onions and minced garlic until translucent and fragrant. Add the ground meat, cooking until browned and crumbly. Stir in the cooked rice, tomato sauce, salt, pepper, paprika, and herbs. Let the mixture simmer for a few minutes to blend flavors thoroughly.
  3. Stuff the Peppers: Generously fill each pepper with the meat and rice mixture, packing it firmly but not overstuffing to allow even cooking. Place the stuffed peppers upright in a baking dish.
  4. Bake: Cover the dish with foil to lock in moisture and bake for approximately 30 minutes. Remove the foil, sprinkle the shredded cheese on top of each pepper, and bake uncovered for an additional 10 minutes or until the cheese is bubbly and golden brown.
  5. Serve and Enjoy: Let the stuffed peppers rest for a few minutes after baking so the filling can set slightly and cool to a comfortable temperature before serving.

Notes

  • Choose firm bell peppers that stand upright and hold their shape during baking.
  • Cook the meat and rice fully before stuffing peppers to ensure even cooking.
  • Day-old rice is recommended as it is less sticky and easier to stuff.
  • Covering the peppers with foil while baking prevents drying and keeps them moist.
  • Allow the stuffed peppers to rest after baking for cleaner slicing and better texture.

Nutrition

Keywords: stuffed bell peppers, baked peppers, ground meat recipe, colorful dinner, family friendly, gluten free

Find it online: https://ninagourmet.com/stuffed-bell-peppers/