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Stuffed Pepper Recipe: A Healthy, Easy, and Flavor-Packed Meal
Imagine bright bell peppers bursting with hearty ground beef, fluffy rice, and melted cheese—that’s what my go-to Stuffed Pepper Recipe delivers, all baked to perfection in under an hour.
Full Recipe Introduction
Stuffed peppers are a classic comfort-food staple, yet they somehow feel fresh every time you make them. My version marries lean ground beef (or swap in a vegetarian crumble), brown rice, diced tomatoes, and spices for a dish that’s as colorful as it is nourishing. You’ll find these beauties star at summer barbecues, cozy autumn nights, or even a quick weeknight dinner when you need something healthy and satisfying. I first stumbled on this combination while visiting my sister in Santa Fe—she’d added a hint of chili powder that sent my taste buds soaring! Over the years, I’ve tweaked measurements, tried different cheeses, and learned a handful of tricks (like par-cooking rice for a tender filling) to make every bite perfect.
Why You’ll Love This Recipe (H2)
• Ready in under 1 hour—perfect for busy weeknights.
• Healthy twist—lean ground beef, fiber-rich brown rice, vitamin-packed bell peppers.
• Easy prep—one pan to brown the meat, one baking dish, minimal cleanup.
• Customizable—keep it mild or make it spicy with jalapeños or chili flakes.
• Vegetarian-friendly—swap ground beef for plant-based crumbles or lentils.
• Kid-approved—cheese and a mild tomato sauce make it a family favorite.
• Meal-prep superstar—makes great leftovers for lunch or freezer-friendly dinners.
• Baked to melty-cheese perfection—every bite has that gooey, golden crust.
• Crowd-pleasing colors—red, yellow, orange, and green bell peppers brighten any table.
Ingredients (H2)
• 6 large bell peppers (mixed colors if you like)—cored, tops trimmed (look for firm, shiny skins).
• 1 lb lean ground beef (90/10) or vegetarian ground (for a meatless twist).
• 1 cup cooked brown rice (about ½ cup uncooked)—or white rice if you prefer fluffier texture.
• 1 can (14.5 oz) diced tomatoes, drained (fire-roasted adds smoky depth).
• 1 small onion, finely chopped (sweet onions work nicely).
• 2 cloves garlic, minced (fresh over jarred for zing).
• 1 tsp chili powder (or more for a spicy kick).
• ½ tsp cumin (to echo Mexican-inspired flavors).
• ½ tsp dried oregano (optional).
• Salt and pepper, to taste.
• 1 cup shredded cheddar or Monterey Jack cheese (plus extra for topping).
• 2 tbsp olive oil (extra virgin for sautéing).
• Fresh parsley or cilantro, chopped (for garnish).
Tip: You can substitute turkey or chicken for ground beef, use quinoa instead of rice, or swap cheddar for a creamy mozzarella.
Directions (H2)
- Preheat & Prep
Preheat your oven to 375°F. While it warms, slice the pepper tops off, remove seeds, and give them a quick rinse—set aside standing upright in a baking dish. - Cook Aromatics
Heat olive oil in a large skillet over medium heat. Toss in onion and garlic, stirring until translucent—about 2 minutes. You’ll smell that sweet onion aroma right away. - Brown the Beef
Add ground beef, breaking it up with a wooden spoon. Season with chili powder, cumin, oregano, salt, and pepper. Cook until no pink remains—about 5–6 minutes. - Stir in Tomatoes & Rice
Stir in the drained diced tomatoes and cooked rice. Let the mixture bubble for 2–3 minutes so flavors marry. Taste and adjust seasoning—add more chili powder if you crave heat. - Fill the Peppers
Spoon the beef and rice mixture into each bell pepper, packing gently. They should be snug but not overflowing—leave room for cheese. - Top with Cheese
Sprinkle shredded cheese evenly over each pepper. This creates that golden, gooey blanket we all adore. - Bake to Perfection
Pour ¼ cup of water into the bottom of the baking dish (keeps peppers tender). Cover loosely with foil and bake 25 minutes. Remove foil and bake 10 more minutes until cheese is bubbling and edges of peppers are lightly charred. - Garnish & Serve
Let peppers rest 5 minutes, then top with fresh parsley or cilantro. Serve with a side salad or warm tortillas for scooping up every last bit.
Servings & Timing (H2)
Yield: 6 stuffed peppers
Prep Time: 20 minutes (chopping, cooking rice ahead helps)
Cook Time: 35 minutes (including baking)
Total Time: 55 minutes
Variations (H2)
• Spicy Sriracha Twist – Mix 1–2 tsp sriracha into the filling for extra heat.
• Italian Style – Swap ground beef for Italian sausage, add basil and mozzarella.
• Vegetarian Lentil – Replace meat with cooked green lentils and use vegetable broth.
• Mexican Street Food – Top with crumbled cotija, lime wedges, and chopped cilantro.
• Mediterranean Flair – Use ground lamb, chopped spinach, feta, and a pinch of cinnamon.
• Low-Carb Swap – Skip rice, add riced cauliflower and extra veggies like zucchini.
Storage & Reheating (H2)
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil or use freezer-safe bags—freeze for up to 3 months.
To Reheat:
• Microwave: 1–2 minutes on high (covered with a damp paper towel to keep peppers moist).
• Oven: 350°F for 15–20 minutes (uncovered if you want to re-crisp the cheese).
Make-Ahead Tip: Assemble peppers, cover tightly, and refrigerate up to a day before baking—just add 5–10 minutes to bake time.
Notes (H2)
• I’ve tried both white and brown rice—brown holds up better for leftovers, white rice gives a softer bite.
• If peppers topple over, slice a tiny sliver off the bottom to level them—no fancy pepper stand required!
• Drain tomatoes well or the filling can get soggy.
• For extra flavor depth, stir in 1 tsp Worcestershire sauce or a splash of red wine.
• Testing showed that letting filling rest 5–10 minutes before baking prevents cheese from sliding off.
FAQs (H2)
Q1: Can I use zucchini boats instead of bell peppers?
A1: Absolutely—slice zucchini lengthwise, scoop out seeds, and fill as you would peppers; bake 20–25 minutes.
Q2: How do I make this vegetarian?
A2: Swap ground beef for plant-based crumbles or cooked lentils, and use vegetable broth in place of meat drippings.
Q3: My peppers are still crunchy after baking—what happened?
A3: Try adding an extra ¼ cup of water to the baking dish and covering peppers with foil; bake another 10 minutes.
Q4: Can I prep this recipe ahead for a potluck?
A4: Yes—assemble and refrigerate, then bake just before serving; add 5–10 minutes to your bake time.
Q5: What’s the best cheese for melting?
A5: Monterey Jack or a mild cheddar melt wonderfully; mozzarella or fontina also work if you prefer creaminess.
Q6: Is this recipe gluten-free?
A6: It is if you swap soy sauce (if using) for tamari and verify that your spices and rice are certified gluten-free.
Q7: How can I reduce sodium?
A7: Choose low-sodium diced tomatoes, skip added salt, and use fresh herbs to boost flavor without extra sodium.
Q8: Can kids help prepare this dish?
A8: Definitely—little ones can rinse peppers, spoon in filling, and sprinkle cheese under supervision for a fun, hands-on task.
Conclusion (H2)
This Stuffed Pepper Recipe brings together the best of healthy eating and comfort food in one vibrant dish. Whether you’re team ground beef or rooting for a vegetarian spin, it’s easy, customizable, and sure to become a family favorite. Give it a try, leave a comment below with your favorite twist, and don’t forget to explore our taco salad and zucchini fritter recipes next!
Ready to get started? Grab those bell peppers and let’s make dinner memorable tonight!
Stuffed Pepper Recipe
Ingredients
- 6 large bell peppers (mixed colors) cored, tops trimmed
- 1 cup cooked brown rice (about ½ cup uncooked) or white rice if you prefer
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp chili powder or more for a spicy kick
- ½ tsp cumin to echo Mexican-inspired flavors
- ½ tsp dried oregano optional
- Salt and pepper to taste
- Fresh parsley or cilantro chopped (for garnish)
Instructions
- Preheat your oven to 375°F. Rinse bell peppers, slice tops off, and remove seeds. Stand peppers upright in a baking dish.
- In a large skillet, sauté onion and garlic in olive oil until translucent.
- Add ground beef to skillet with spices. Cook until no pink remains.
- Mix in diced tomatoes and cooked rice. Adjust seasoning to taste.
- Stuff each bell pepper with beef and rice mixture.
- Sprinkle shredded cheese over each pepper.
- Add water to baking dish, cover with foil, bake, and then finish baking until cheese is bubbly.
- Let peppers rest, garnish with parsley or cilantro, and serve warm.
