Ah, stuffed peppers! They’re one of my absolute favorite meals to whip up when I want something satisfying yet versatile. Picture this: vibrant bell peppers filled to the brim with a savory mixture of rice, meat, and spices, all baked to perfection. They’re incredibly easy to customize, making them perfect for any occasion, whether it’s a cozy weeknight dinner or a gathering with friends. Plus, they’re gluten-free and packed with flavor! Trust me, once you try making stuffed peppers, you’ll find yourself coming back to this recipe again and again. Let’s dive into the deliciousness!
Ingredients List
- 4 large bell peppers (any color you love, just make sure they’re firm and vibrant!)
- 1 cup cooked rice (I often use leftover rice, but any kind works—white, brown, or even quinoa for a twist!)
- 1 pound ground beef (you can also go for ground turkey or chicken if you prefer something lighter)
- 1 can diced tomatoes (14.5 oz; the juicy goodness adds a nice depth to the filling)
- 1 onion, chopped (a medium onion is perfect for this recipe)
- 2 cloves garlic, minced (because garlic makes everything better!)
- 1 teaspoon cumin (for that warm, earthy flavor)
- 1 teaspoon paprika (smoky or sweet, depending on your taste)
- Salt to taste (don’t be shy, but taste as you go!)
- Black pepper to taste (freshly cracked has the best flavor)
- 1 cup shredded cheese (optional, but who doesn’t love cheesy goodness on top?)
How to Prepare Stuffed Peppers
Preparing stuffed peppers is a delightful experience that combines vibrant ingredients and comforting flavors. Let’s break it down step by step!
Prepping the Bell Peppers
Start by preheating your oven to 375°F (190°C). While that’s warming up, take your large bell peppers and slice off the tops, about an inch down. Don’t forget to remove the seeds and any white membranes inside—those can be a bit bitter. You want the peppers to stand upright, so if they wobble, just trim a tiny bit off the bottom to create a flat base. Set them aside, looking all colorful and ready to be filled!
Cooking the Filling
In a large skillet over medium heat, add a splash of oil and sauté the chopped onion and minced garlic until they turn translucent and aromatic, about 3–5 minutes. This is where the magic begins! Next, add your ground beef to the pan, breaking it apart with a spatula. Cook until it’s browned and no longer pink, which should take about 5–7 minutes. Once that’s done, stir in your cooked rice, can of diced tomatoes (with their juices!), cumin, paprika, salt, and pepper. Cook everything together for another 5 minutes, letting those flavors meld beautifully. Wow, the smell will be incredible!
Stuffing and Baking the Peppers
Now, it’s time to stuff those peppers! Grab a spoon and fill each one generously with your savory mixture, packing it in lightly. Place the stuffed peppers upright in a baking dish. Cover the dish with foil to keep everything nice and moist while they bake. Pop them in the oven and let them bake for 30 minutes. Once that’s done, take off the foil, sprinkle the shredded cheese on top if you’re using it, and return them to the oven for an additional 10 minutes until the cheese is melted and bubbly. Yum! Your kitchen will smell amazing, and those peppers will look so inviting!
How to Prepare Stuffed Peppers
Preparing stuffed peppers is a delightful experience that combines vibrant ingredients and comforting flavors. Let’s break it down step by step!
Prepping the Bell Peppers
Start by preheating your oven to 375°F (190°C). While that’s warming up, take your large bell peppers and slice off the tops, about an inch down. Don’t forget to remove the seeds and any white membranes inside—those can be a bit bitter. You want the peppers to stand upright, so if they wobble, just trim a tiny bit off the bottom to create a flat base. Set them aside, looking all colorful and ready to be filled!
Cooking the Filling
In a large skillet over medium heat, add a splash of oil and sauté the chopped onion and minced garlic until they turn translucent and aromatic, about 3–5 minutes. This is where the magic begins! Next, add your ground beef to the pan, breaking it apart with a spatula. Cook until it’s browned and no longer pink, which should take about 5–7 minutes. Once that’s done, stir in your cooked rice, can of diced tomatoes (with their juices!), cumin, paprika, salt, and pepper. Cook everything together for another 5 minutes, letting those flavors meld beautifully. Wow, the smell will be incredible!
Stuffing and Baking the Peppers
Now, it’s time to stuff those peppers! Grab a spoon and fill each one generously with your savory mixture, packing it in lightly. Place the stuffed peppers upright in a baking dish. Cover the dish with foil to keep everything nice and moist while they bake. Pop them in the oven and let them bake for 30 minutes. Once that’s done, take off the foil, sprinkle the shredded cheese on top if you’re using it, and return them to the oven for an additional 10 minutes until the cheese is melted and bubbly. Yum! Your kitchen will smell amazing, and those peppers will look so inviting!
Nutritional Information
These delightful stuffed peppers not only taste amazing, but they’re also packed with nutrition! Each stuffed pepper contains approximately 350 calories, with 15g of fat, 25g of protein, and 30g of carbohydrates. Keep in mind that these values are estimates and can vary based on your specific ingredient choices and portion sizes.
Why You’ll Love This Recipe
Stuffed peppers are truly a winner in my kitchen, and here’s why you’ll adore this recipe just as much as I do:
- Quick Preparation: With just 15 minutes of prep, you can have these beauties in the oven, making weeknight dinners a breeze!
- Customizable Fillings: You can swap out ingredients based on what you have on hand or your dietary preferences—think black beans for a vegetarian twist!
- Hearty and Satisfying: Each pepper is filled with a delicious, filling mixture that will keep you satisfied without weighing you down.
- Colorful Presentation: The vibrant colors of the peppers make for a stunning dish that’s sure to impress family and friends.
- Leftover Friendly: They taste even better the next day, making them perfect for meal prep or leftovers!
Tips for Success
To ensure your stuffed peppers turn out perfectly every time, here are some of my favorite tips! First, choose firm, ripe bell peppers with no blemishes—this helps them hold their shape while baking. If you want a bit more flavor, try roasting your peppers for a few minutes before stuffing them; it really enhances their sweetness. For alternative fillings, think outside the box: quinoa, lentils, or even a mix of sautéed vegetables can make delicious vegetarian options. Lastly, don’t forget to garnish with fresh herbs like parsley or cilantro right before serving to add a pop of color and flavor!
Variations on Stuffed Peppers
One of the best things about stuffed peppers is their incredible versatility! If you’re looking for a vegetarian option, try swapping the ground beef for black beans or lentils, and add some chopped spinach or zucchini for extra veggies. For a Mediterranean twist, mix in feta cheese, olives, and herbs like oregano or basil. You can also experiment with spices—try adding curry powder for an Indian flair or taco seasoning for a Mexican-inspired version. Don’t be afraid to get creative; the possibilities are endless, and you might just discover your new favorite combination!
Serving Suggestions
To complement your stuffed peppers, serve them alongside a refreshing Greek salad with cucumbers, tomatoes, and feta. You might also enjoy a drizzle of tzatziki sauce for a cool, creamy contrast. For an extra touch, a side of warm pita bread can round out this Mediterranean meal beautifully!
Storage & Reheating Instructions
To store any leftovers, simply place the stuffed peppers in an airtight container and refrigerate for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) for about 15–20 minutes, covered with foil to keep them moist. You’ll love how they taste just as good!
Print
Stuffed Peppers: 5 Steps to Delicious Homemade Joy
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Stuffed peppers filled with a savory mixture of rice, meat, and spices.
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound ground beef
- 1 can diced tomatoes (14.5 oz)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, sauté onion and garlic until translucent.
- Add ground beef and cook until browned.
- Stir in cooked rice, diced tomatoes, cumin, paprika, salt, and pepper.
- Stuff the mixture into each pepper.
- Place peppers in a baking dish and cover with foil.
- Bake for 30 minutes.
- Remove foil, add cheese on top (if using), and bake for an additional 10 minutes.
Notes
- You can substitute ground turkey or chicken for beef.
- For a vegetarian option, replace meat with black beans or lentils.
- Garnish with fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: stuffed peppers, bell peppers, main course, Mediterranean cuisine
