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Stuffed Bell Pepper Recipe
This Stuffed Bell Pepper Recipe brings bright colors, juicy bell pepper boats filled with savory ground beef, rice and cheese goodness—a healthy dinner idea that’s both an easy recipe and crowd-pleaser.
As a 50-year-old home cook with more than three decades in the kitchen, I can tell you these peppers are one of my go-to meal fixes. They’re stuffed just right, loaded with protein and veggies, and set on your table in under an hour. Whether you need a weeknight healthy dinner, a festive side dish, or a vegetarian option swap, this recipe tutorial has you covered.
Why You’ll Love This Recipe
- Family-friendly and fuss-free: kids adore the bright bell pepper “cups.”
- Ready in about 45 minutes—perfect for busy weeknights.
- Customizable: switch out ground beef for turkey, beans, or vegan crumbles.
- Nutrient-packed: peppers deliver vitamin C while rice and cheese add satisfying comfort.
- Make-ahead magic: prep the filling in the afternoon and bake when dinner time hits.
- Freezer-friendly: stash extras for last-minute meals—no takeout needed.
- One-pan convenience: minimal dishes for maximum flavor.
- Crowd-pleaser: colorful enough for potlucks or holiday spreads.
Ingredients
- 4 large bell peppers (choose red, yellow, or orange for sweetness; green works, too)
- 1 pound ground beef (swap for ground turkey, chicken, or plant-based crumbles for a vegetarian option)
- 1 cup cooked rice (white, brown, or jasmine; Lundberg family white rice is my favorite)
- 1 cup shredded cheese (cheddar or mozzarella, plus a sprinkle of Parmesan if you like)
- 1 tablespoon olive oil (extra-virgin for the best aroma)
- 1 small yellow onion, finely chopped (Vidalia onions add a mild sweetness)
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, drained (use fire-roasted for a smoky twist)
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning (or herbes de Provence)
- ½ teaspoon smoked paprika (optional—for a hint of warmth)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Tips on Ingredients
• Bell peppers: look for firm, unblemished skins and sturdy stems.
• Ground beef: 80/20 lean-to-fat ratio gives juiciness without greasiness.
• Rice: cooled, day-old rice helps prevent sogginess in the filling.
Directions
- Prep your peppers. Slice off the tops and scoop out seeds and membranes. Rinse inside and out, then pat dry—this helps them roast without steaming.
- Preheat your oven to 375°F and lightly grease a baking dish with olive oil. While it warms, heat 1 tablespoon oil in a large skillet over medium-high heat.
- Sauté onion and garlic for about 3 minutes, until fragrant and soft. Stir occasionally so the garlic doesn’t burn—nobody likes bitter cloves.
- Add ground beef to the skillet. Break it up with a spatula, seasoning with salt, pepper, Italian seasoning, and smoked paprika. Cook until no pink remains, about 5–7 minutes.
- Stir in drained tomatoes, tomato paste, and cooked rice. Cook another 2–3 minutes until the mixture is well combined and slightly thickened. Taste and adjust seasoning.
- Spoon the filling into each bell pepper cavity, packing lightly so you can mound a little extra on top.
- Cover the baking dish with foil and bake for 25 minutes. Remove foil, sprinkle cheese over the peppers, and bake uncovered for another 10 minutes—cheese should be bubbly and lightly golden.
- Let peppers rest for 5 minutes on the countertop before serving. Garnish with fresh parsley for a pop of color.
Servings & Timing
Makes 4 servings (1 pepper each)
Prep Time: 15 minutes (20 if you’re chopping veggies by hand)
Cook Time: 35 minutes (with cover and cheese melt)
Total Time: 50–55 minutes
Variations
• Mexican-style: swap Italian seasoning for taco spice, stir in black beans, top with cilantro and lime.
• Mediterranean twist: use ground lamb, feta cheese, chopped olives, and a sprinkle of oregano.
• Quinoa boost: replace rice with quinoa for extra protein and a nutty flavor.
• Cheesy spinach: stir in a handful of fresh spinach leaves and use Swiss cheese on top.
• Spicy kick: add chopped jalapeños to the beef mixture and a dash of hot sauce.
Storage & Reheating
Refrigerator: Store cooled peppers in an airtight container for up to 4 days.
Freezer: Freeze individual peppers in freezer-safe bags for up to 3 months—thaw overnight in the fridge.
Reheating: Microwave for 2–3 minutes covered, or warm in a 350°F oven for 10–12 minutes. If frozen, bake covered at 350°F for 25–30 minutes, then uncover to melt cheese.
Make-ahead tip: Prepare filling a day ahead, store in fridge; stuff peppers just before baking for fresher texture.
Notes
• I once overstuffed mine and ended up with a soggy bottom—lesson learned: don’t pack the filling too tight.
• Leftover tomato juice in the skillet? Drizzle it over the peppers before baking for extra moisture.
• If you prefer a firmer pepper, bake covered for only 20 minutes before adding cheese.
• For a gluten-free lift, double-check that your tomato paste has no additives.
FAQs
Q: Can I use raw rice instead of cooked?
A: It’s best to use pre-cooked rice—you’ll avoid undercooked grains and soggy filling.
Q: How do I make this recipe vegetarian?
A: Swap ground beef for lentils or a plant-based crumble and use vegetable broth for moisture.
Q: What cheese melts best on stuffed peppers?
A: Cheddar and mozzarella both melt nicely; a bit of Parmesan on top adds a golden crust.
Q: Are these freezer-friendly?
A: Absolutely—just wrap each pepper well, freeze flat in a sealed bag, and thaw overnight before reheating.
Q: Can I prepare these in a slow cooker?
A: Yes! Layer peppers upright in the slow cooker, pour filling between them, and cook on low for 4 hours.
Q: How spicy are these?
A: The base recipe is mild; add chili flakes or hot sauce if you like more heat.
Q: What’s the best way to prevent watery filling?
A: Drain the canned tomatoes well and let your cooked rice cool completely before mixing.
Q: Any tip for cutting bell peppers evenly?
A: Slice around the stem and core in one motion—then gently wiggle the top off for a neat opening.
Conclusion
This Stuffed Bell Pepper Recipe is a colorful, healthy dinner that’s both comforting and adaptable. From family weeknights to casual gatherings, these peppers hit all the right notes—meaty or vegetarian, mild or spicy. Give them a try, let me know how you customize them, and explore more cozy recipes on the blog. Your next easy recipe adventure awaits!
Stuffed Bell Pepper Recipe
Ingredients
- 4 large bell peppers choose red, yellow, or orange
- 1 pound ground beef
- 1 cup cooked rice white, brown, or jasmine
- 1 cup shredded cheese cheddar or mozzarella
- 1 tablespoon olive oil extra-virgin
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 can diced tomatoes drained
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika optional
- Salt and black pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Slice off the tops, scoop out seeds and membranes, rinse inside and out, pat dry.
- Preheat oven to 375°F, grease a baking dish. Heat oil in a skillet.
- Cook for 3 minutes until fragrant and soft.
- Season with salt, pepper, Italian seasoning, and smoked paprika. Cook until no pink remains.
- Cook until well combined and slightly thickened. Adjust seasoning.
- Pack filling into each pepper, cover with foil, bake for 25 minutes, then add cheese and bake uncovered for 10 more minutes.
- Rest for 5 minutes before serving. Garnish with fresh parsley.
