Stuffed bell peppers are one of those comforting and satisfying meals that have stood the test of time. Brightly colored bell peppers are filled with a savory mixture of ground meat, rice, vegetables, herbs, and cheese, then baked until tender and flavorful. This dish is both hearty and wholesome, making it perfect for weeknight dinners or even entertaining guests. The best part is its versatility—you can adjust the fillings to match your preferences, use what you have on hand, or even prepare them ahead of time for a stress-free meal.
Ingredients
For 6 servings (6 stuffed peppers), you will need:
- 6 large bell peppers (red, yellow, orange, or green)
- 1 pound ground beef (or turkey, chicken, or sausage)
- 1 cup cooked rice (white, brown, or wild rice)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup tomato sauce (plus extra for topping)
- 1 teaspoon Italian seasoning (or a mix of oregano, thyme, and basil)
- ½ teaspoon smoked paprika (optional, for depth)
- Salt and black pepper to taste
- 1 cup shredded mozzarella or cheddar cheese (divided)
- 2 tablespoons olive oil
- Fresh parsley or basil, chopped (for garnish)
Instructions
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). Wash the bell peppers thoroughly and cut the tops off, keeping them intact if you’d like to use them as “lids.” Remove the seeds and membranes from inside the peppers. To help them cook evenly, blanch them for about 3–4 minutes in boiling water, then transfer them to an ice bath. This step softens the peppers slightly before baking, but if you prefer a firmer texture, you can skip the blanching. Place the peppers upright in a lightly greased baking dish.
Step 2: Cook the Filling
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