Stuffed Bell Peppers: A Hearty, Customizable Dinner Classic
Ever wondered how to make those colorful, flavor-packed stuffed bell peppers you’ve seen at potlucks? I’ve got you covered! This recipe is a crowd-pleaser that’s easier than you might think.
KEY INFO:
• Prep time: 20-30 minutes
• Cook time: 35-45 minutes
• Total time: 55-75 minutes
• Servings: 4-6
• Difficulty level: Moderate
• Dietary tags: Adaptable for vegetarian, vegan, gluten-free, dairy-free
EQUIPMENT NEEDED:
• Large baking dish (9×13-inch)
• Large skillet
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Oven
Pro tip: Line your baking dish with foil for easy cleanup!
INGREDIENTS:
• 4-6 bell peppers, any color
• 450g (1 lb) ground beef or Italian sausage
• 240ml (1 cup) cooked white rice
• 240ml (1 cup) tomato sauce or salsa
• 180g (1 ½ cups) shredded cheddar cheese
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tbsp taco seasoning (or mix of chili powder, cumin, oregano)
• Salt and pepper to taste
Substitutions:
• Ground turkey or plant-based mince for beef
• Quinoa or cauliflower rice for white rice
• Dairy-free cheese for cheddar
METHOD:
1. Preheat your oven to 375°F (190°C). This is the sweet spot for perfectly tender peppers.
2. Slice those peppers in half lengthwise and scoop out the seeds. Don’t toss ’em in the bin though – they’re great for composting!
3. Place the peppers cut-side up in your baking dish. Give them a quick 15-minute bake to soften them up.
4. While the peppers are warming up, let’s make that filling! Heat a splash of oil in a large skillet over medium heat.
5. Toss in your diced onion and cook until it’s soft and slightly golden. About 5 minutes should do it.
6. Add the minced garlic and cook for another minute. Your kitchen should be smelling amazing right about now!
7. Time for the meat! Add your ground beef or sausage to the skillet. Break it up with your wooden spoon and cook until it’s nicely browned. No pink bits left, folks!
8. Stir in your tomato sauce or salsa and those flavor-packed spices. Let it simmer for a few minutes until everything’s hot and well combined.
9. Off the heat, stir in your cooked rice and about 2/3 of the cheese. This is where the magic happens!
10. Your peppers should be out of the oven by now. Fill each half generously with your meaty mixture.
11. Sprinkle the remaining cheese over the top. Because let’s face it, there’s no such thing as too much cheese.
12. Pop the peppers back in the oven for 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye out for that golden-brown goodness!
CRUCIAL TIPS:
• Don’t overcook your peppers in the initial bake. We want them tender, not mushy!
• Make sure your meat is fully cooked before adding the other ingredients.
• Let the peppers cool for a few minutes before serving. That filling is hot!
STORAGE AND SCALING:
• These beauties will keep in the fridge for up to 3 days. Perfect for meal prep!
• To freeze, cool completely and wrap individually. They’ll last up to 3 months.
• Scaling up? Just increase your ingredients proportionally. It’s that simple!
COMMON MISTAKES:
• Undercooking the meat. Nobody wants food poisoning!
• Overstuffing the peppers. Leave a little room for the cheese topping.
• Forgetting to season. Don’t be shy with those spices!
VARIATIONS:
• Southwestern style: Use taco seasoning, salsa, and top with avocado and cilantro. Looking for more inspiration? Check out our Quinoa-Stuffed Peppers for a vegetarian twist!
• Italian twist: Swap the beef for Italian sausage and use marinara sauce instead of tomato sauce. For a complementary dish, explore these Classic Italian-Style Zucchini Boats.
• Veggie delight: Skip the meat and load up on sautéed vegetables instead. Pair with a Mediterranean Chickpea Salad for a wholesome meal combo.
There you have it, folks! A versatile, delicious dinner that’s sure to impress. Whether you’re feeding a crowd or meal prepping for the week, these stuffed peppers have got your back. For another stuffed vegetable idea, try our Stuffed Zucchini Boats. Now, who’s ready to get cooking?
