Making stuffed bell peppers feels like crafting a little masterpiece in the kitchen. When I first gave this recipe a shot, I couldn’t believe how perfectly balanced the flavors came out. The tender peppers filled with hearty goodness and topped with melty cheese were an instant hit.
It’s not just easy to put together but incredibly satisfying to serve. Whether for family or friends, this recipe brings a lot of wow to the dinner table.
Credit: loveandlemons
Ingredients
- 6 bell peppers (any color): These are the stars of the dish! Choose firm and smooth peppers for the best results.
- 3 tablespoons olive oil, divided: Adds flavor and helps with the sautéing process.
- 8 ounces lean ground beef: Great for a flavorful and hearty filling. You could also try ground turkey or sausage.
- Salt and pepper to taste: Essential for enhancing every ingredient in the mixture.
- 1 medium onion, chopped: Brings a slightly sweet flavor to balance out the savory ingredients.
- 3 cloves garlic, finely chopped: Adds an irresistible aroma and depth to the filling.
- 1 large zucchini, diced: A fresh addition that blends beautifully with the other flavors.
- 4 Roma tomatoes, diced: Use fresh tomatoes for the best flavor, as they bring some acidity and juiciness.
- 1 cup cooked rice (a mix of white and brown works well): Provides a hearty texture and absorbs the seasoning beautifully.
- 2 cups shredded pepper jack cheese, divided: This adds a creamy and slightly spicy finish. Always shred cheese fresh for better melting.
Note: This recipe serves six generously stuffed peppers. If you’re feeding a crowd, you can stretch the recipe to fill eight smaller peppers by slightly reducing the filling per pepper.
Variations
This recipe is highly adaptable! Here are some easy swaps and creative ideas to make it fit your preferences or dietary needs:
- Meat-Free: Replace the ground beef with plant-based meat or cooked lentils for a vegetarian version.
- Low-Carb: Use cauliflower rice instead of regular rice.
- Dairy-Free: Skip the cheese or use a dairy-free alternative like vegan mozzarella.
- Extra Veggies: Add diced mushrooms, spinach, or corn to the filling for an extra boost of flavor and nutrition.
If you’re looking for a creamy and indulgent pairing, try it alongside One Pan Creamy Parmesan Ranch Chicken for a complete feast.
Cooking Time
Here’s a quick overview of how long this recipe takes to prepare and cook:
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 15 minutes
Equipment You Need
You won’t need anything fancy for this recipe. Here’s what works best:
- Large skillet: For sautéing the filling ingredients.
- Cutting board and knife: Essential for prepping vegetables.
- Mixing bowl: To combine the filling easily.
- Baking dish: Large enough to hold all the peppers snugly.
- Foil: Helps steam the peppers and cook them evenly.
How to Make Stuffed Bell Peppers?
Crafting stuffed bell peppers is a joy, with each step building up to a mouthwatering final dish. From prepping your ingredients to pulling the finished tray fresh out of the oven, here’s how to do it step by step:
Preparing the Bell Peppers
Start by cutting the tops off the peppers. Keep the tops aside, as you’ll finely chop them for the filling later. Clean out the seeds and membranes from the inside of each pepper gently but thoroughly. Then, place the peppers upright in a baking dish and set them aside while preparing the filling.
Cooking the Filling
Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and season it lightly with salt and pepper. Cook until the meat browns, breaking it up with a spoon as it cooks. Once browned, transfer the meat to a plate and set it aside.
Next, add the remaining tablespoon of olive oil to the skillet along with the chopped onions and pepper tops. Cook these for about 3-4 minutes, or until they start to soften. Add the garlic and zucchini, then cook for another minute, stirring well. Toss in the diced tomatoes and season the mixture with more salt and pepper. Once everything is heated through, mix in the cooked beef and rice. Stir in 1 ½ cups of shredded cheese, taste the filling, and adjust the seasoning if needed.
Stuffing and Baking
Preheat your oven to 350°F. Spoon the filling carefully into the hollowed-out peppers until they’re packed full. Sprinkle the remaining cheese over the tops for a melty, golden finish. Add a small amount of water to the bottom of the baking dish, then cover the dish tightly with foil. Bake the peppers for about 30 minutes.
Remove the foil and continue baking for another 15-20 minutes. This step allows the cheese to melt and the peppers to soften just right. Serve hot, fresh from the oven!
Credit: dinneratthezoo
Additional Tips for Making This Recipe Better
From my experience, a few small tweaks can take this recipe to the next level. Here’s what worked for me:
- Use a mix of yellow, red, and orange peppers for a colorful presentation.
- Always season your filling generously to ensure the flavors shine through.
- Don’t overstuff the peppers! It’s tempting, but evenly packed peppers cook more evenly.
- If the tops look like they’re browning too quickly, cover them loosely with foil halfway through the second bake.
How to Serve Stuffed Bell Peppers?
Stuffed bell peppers are beautiful as they are! Serve them on a large platter for a family-style meal. I like to garnish them with freshly chopped parsley or a sprinkle of red pepper flakes for a touch of color and heat. For extra flair, you can serve these with crusty bread or a green side salad to round out the meal. You can also enjoy similar recipes like Parmesan Spaghetti Squash with Chicken for a wholesome twist.
Nutritional Information
Each pepper is not just delicious but nutritious! Here’s what you get per serving:
- Calories: 290
- Protein: 15g
- Carbohydrates: 22g
- Fat: 12g
Make Ahead and Storage
Need to prep in advance? No problem! Here’s what you need to know:
- Make Ahead: Prep the peppers, filling, and cheese separately. Store them in the fridge and assemble them just before baking.
- Storage: Leftovers keep well in the fridge for up to three days. Place them in an airtight container for best results.
- Freezing: You can freeze the stuffed (but unbaked) peppers. Simply thaw overnight in the fridge and bake as directed.
- Reheating: Warm them in the microwave or oven until heated through.
Why You’ll Love This Recipe?
There’s so much to love about making stuffed bell peppers! Here are my top reasons:
- Easy to Prepare: The steps are simple and perfect for even novice cooks.
- Customizable: You can switch up the ingredients to suit your taste or dietary needs.
- Make-Ahead Friendly: Prep everything ahead of time for a stress-free dinner.
- Visually Stunning: These peppers brighten up the table and impress anyone you serve them to.
- Family Pleaser: Adults and kids alike love the cheesy, flavor-packed filling.
Stuffed bell peppers are the kind of recipe you’ll want to keep in your regular rotation. They’re comforting, flavorful, and endlessly adaptable, making them perfect for nearly any occasion. Happy cooking!
For more creative recipes, check out our collection of Dinner Ideas.