Here’s a classic stuffed peppers recipe—colorful bell peppers filled with a savory meat-and-rice mixture, baked until tender. 🌶️
Classic Stuffed Peppers (Serves 4)
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef or turkey
- 1 cup cooked rice (white, brown, or quinoa)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1 tsp Italian seasoning or dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded mozzarella or cheddar cheese
- 1–2 tbsp olive oil
Optional Topping/Sauce
- ½ cup tomato sauce or marinara for topping
Instructions
1. Prep peppers
- Preheat oven to 375°F (190°C).
- Cut tops off peppers and remove seeds and membranes.
- Blanch peppers in boiling water 3–4 minutes for softer texture (optional).
2. Make filling
- Heat oil in a skillet over medium heat.
- Sauté onion and garlic until soft.
- Add ground meat, cook until browned; drain fat.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
3. Stuff peppers
- Spoon meat and rice mixture into peppers.
- Place peppers in a baking dish, standing upright.
- Optional: Pour tomato sauce over or around peppers.
- Sprinkle cheese on top.
4. Bake
- Cover with foil and bake 25–30 minutes.
- Remove foil, bake another 10–15 minutes until cheese is melted and peppers are tender.
Tips
- Make ahead: Assemble stuffed peppers and refrigerate; bake 35–40 minutes when ready.
- Cheese twist: Mix shredded cheese into the filling for extra gooeyness.
- Vegetarian: Replace meat with mushrooms, beans, or lentils.
Variations
- Mexican-style: Add black beans, corn, taco seasoning, and top with pepper jack cheese.
- Italian-style: Use marinara sauce, Italian herbs, and Parmesan.
- Quinoa stuffed peppers: Replace rice with quinoa for a protein boost.
If you want, I can give a quick 30-minute version that skips the pre-cooking of rice and still tastes amazing.
Do you want me to do that?
