Stuffed peppers are a classic comfort food that brings together vibrant bell peppers and a flavorful filling, all baked to perfection. Whether you’re craving a hearty, nutritious lunch or preparing a meal that can be made ahead of time, these stuffed peppers are just the ticket. Loaded with seasoned ground meat, rice, veggies, and a cheesy topping, they make for a balanced, delicious, and colorful plate. These stuffed peppers not only look visually appealing but also deliver layers of flavor that are sure to please everyone at the table. Let’s get those peppers stuffed!
Ingredients:
- 4 large bell peppers (any color)
- 1 pound ground beef or ground turkey
- 1 cup cooked rice (white or brown)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans (rinsed and drained)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon chili powder (optional, for a bit of heat)
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce (for extra umami flavor)
- Chopped fresh parsley or cilantro (for garnish)
Instructions:
Prepare the Bell Peppers
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottom slightly so they stand upright without tipping over.
- Drizzle the insides with a bit of olive oil and season with a pinch of salt and pepper.
- Arrange the bell peppers upright in a baking dish.
- Tip: If you want softer peppers, consider blanching them in boiling water for 3-4 minutes before stuffing to make them more tender after baking.
Cook the Filling
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3 minutes until turn soft.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef or turkey to the skillet. Cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
- Stir in the diced tomatoes, cooked rice, corn kernels, black beans, cumin, smoked paprika, Italian seasoning, chili powder (if using), Worcestershire sauce, salt, and pepper. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together and the excess liquid to evaporate.
- Tip: If you like your filling to have a richer flavor, add a few tablespoons of tomato paste or marinara sauce for depth.
Stuff and Bake the Peppers
- Spoon the filling into each bell pepper, packing it in tightly to ensure every bite is full of flavor.
- Top each pepper generously with shredded cheese.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes to allow the peppers to soften and the flavors to blend.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Tip: For an extra crispy cheese topping, broil the peppers for 1-2 minutes after baking, but keep a close eye to avoid burning.
Serve and Enjoy
- Let the stuffed peppers cool for a few minutes before serving.
- Garnish with chopped fresh parsley or cilantro for a burst of color and added freshness.
- Serve with a side salad, crusty bread, or even mashed potatoes to round out the meal. These stuffed peppers also pair well with a dollop of sour cream or a spoonful of guacamole on the side.
Notes & Variations:
- Vegetarian Option: Substitute the ground meat with cooked quinoa, lentils, or extra black beans for a vegetarian version that’s packed with protein and fiber. You could also add crumbled tofu or tempeh for added texture.
- Different Grains: Swap the rice for quinoa, bulgur, or couscous to mix things up and add different textures. Farro is also a great choice for a heartier bite.
- Cheese Choices: Use feta or goat cheese for a tangy twist, or try Monterey Jack for a creamy, mild flavor. If you like a sharper taste, try aged cheddar or even smoked gouda for a deeper flavor profile.
- Extra Veggies: Add diced zucchini, mushrooms, or spinach to the filling for even more veggies and flavor. You can also add grated carrots for a hint of sweetness and extra nutrition.
- Add a Sauce: For a saucier stuffed pepper, mix in 1/2 cup of marinara sauce or enchilada sauce with the filling before stuffing the peppers. This adds moisture and enhances the overall flavor.
Time Required:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Optional Pre-Bake Time (for softer peppers): 10-15 minutes
Nutritional Info (per stuffed pepper):
- Calories: 320
- Carbs: 25g
- Protein: 22g
- Fat: 16g
- Fiber: 6g
- Sugar: 5g
Chef’s Notes:
Stuffed peppers are a versatile dish that can be easily customized to suit your taste. You can make these ahead of time and store them in the refrigerator for up to 2 days before baking—just add a few extra minutes to the baking time if they’re coming straight from the fridge. If you prefer your peppers softer, you can pre-bake them for 10-15 minutes before stuffing. These stuffed peppers are also great for meal prep; make a batch on Sunday, and you’ll have a hearty, balanced lunch ready to go for the next few days.
For a kid-friendly version, consider adding a little tomato sauce or ketchup to the filling for extra sweetness. This dish is a great way to sneak in veggies while still delivering a delicious, comforting meal that even picky eaters will enjoy.
If you’re in the mood for experimenting, try using different types of peppers. Poblano peppers will add a smoky flavor, while banana peppers offer a sweeter, milder taste. You can also vary the proteins—try ground lamb for a Mediterranean flair or shredded chicken for a lighter version. The options are endless!
For an extra layer of flavor, consider topping the stuffed peppers with a sprinkle of panko breadcrumbs before baking. This will give them a delightful crunch that contrasts beautifully with the tender filling.
FAQs
- Can I freeze stuffed peppers? Yes! Stuffed peppers freeze well. Once cooled, wrap each pepper in plastic wrap and place in a freezer-safe container. To reheat, thaw in the refrigerator overnight and bake at 350°F until warmed through. Freezing them individually makes it easy to grab a quick lunch or dinner anytime.
- How do I make stuffed peppers without rice? You can replace the rice with cauliflower rice for a low-carb option or use quinoa for a different texture and added protein. The filling will still be flavorful and satisfying, and you’ll cut down on carbs if that’s your goal.
- What can I serve with stuffed peppers? Stuffed peppers are quite hearty on their own, but you can serve them with a fresh side salad, roasted vegetables, or garlic bread for a complete meal. They also pair well with a creamy coleslaw or a light cucumber salad to balance out the flavors.
- Can I use other types of peppers? Absolutely! You can use poblano peppers for a slightly smoky flavor or even banana peppers if you prefer a milder, sweeter taste. Just adjust the cooking time as needed. If you like a bit of spice, try Anaheim peppers for a gentle kick.
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How do I prevent the peppers from tipping over while baking? If your bell peppers are a bit uneven, trim the bottoms slightly to create a flat base. You can also nestle them close together in the baking dish so they help support each other. Alternatively, use a muffin tin to keep them upright.
- Can I make these stuffed peppers spicy? Yes, for a spicy twist, add diced jalapeños or a pinch of cayenne pepper to the filling. You could also top the peppers with pepper jack cheese for an added kick. For extra heat, drizzle with hot sauce before serving.
- How do I reheat leftover stuffed peppers? Reheat leftovers in the oven at 350°F for about 15-20 minutes, or until heated through. You can also use the microwave, but the oven will help maintain the texture of the pepper. To avoid drying them out, cover with foil while reheating.
- How do I keep stuffed peppers from being too watery? To prevent stuffed peppers from being too watery, make sure to drain the diced tomatoes well before adding them to the filling. You can also let the filling simmer a bit longer to cook off any excess liquid before stuffing the peppers.
- Can I make these ahead for meal prep? Absolutely! These stuffed peppers are perfect for meal prep. You can assemble them up to 2 days in advance and refrigerate until ready to bake. They’re also great for making in batches and freezing for a quick lunch or dinner down the road.
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How can I add more protein? To boost the protein content, add extra ground meat or stir in some cooked lentils. You can also mix in crumbled tofu or cooked chickpeas for an additional protein source without adding meat.
- Can I add a sauce on top of the stuffed peppers? Yes, you can add marinara sauce or enchilada sauce on top of the stuffed peppers before baking for added flavor and moisture. A creamy cheese sauce would also work well if you’re looking for something indulgent.
- What other spices can I use for the filling? Feel free to get creative with the spices! You can add smoked paprika, cayenne for heat, oregano for a Mediterranean twist, or even curry powder for a different flavor profile. Spices like thyme or rosemary also add a lovely herbaceous note.