Q1: What kind of bell peppers are best for stuffing?

A1: While all colors work, red, yellow, and orange bell peppers are generally sweeter and less bitter than green ones. Choose firm peppers that can stand upright once cut.

Q2: Can I make stuffed bell peppers vegetarian or vegan?

A2: Absolutely! You can substitute ground meat with lentils, black beans, quinoa, or crumbled plant-based meat alternatives. Use vegetable broth and vegan cheese (if desired) for a truly plant-based version.

Q3: How do I prevent my stuffed bell peppers from getting soggy?

A3: Ensure your filling isn't too wet. If using raw meat or watery vegetables, you might want to pre-cook them slightly or drain excess liquid. Also, covering the dish for the initial baking period helps them steam and soften without drying out too quickly.

Q4: Can I prepare stuffed bell peppers ahead of time?

A4: Yes! You can assemble the stuffed-bell peppers (uncooked) a day in advance and store them in the refrigerator. You can also freeze assembled, uncooked peppers for up to 3 months.

Q5: What are some unique filling ideas for stuffed bell peppers?

A5: Beyond classic meat and rice, try Italian sausage with breadcrumbs, Mexican-inspired ground beef with corn and salsa, or a Mediterranean mix of lamb, rice, mint, and dill. Lentils and mushrooms or quinoa and spinach make excellent vegetarian fillings.

Stuffed Bell Peppers: 9 Reasons They're the Best

Description

Comforting, versatile, and meal-prep friendly these stuffed bell peppers marry tender, sweet peppers with a savory beef-and-rice filling, herbs, and melty cheese. A complete meal in one and endlessly customizable with Mediterranean, Mexican, or vegetarian twists.

Ingredients

Scale

6 medium bell peppers (red/yellow/orange for sweetness, or green for classic)

2 tbsp olive oil, divided

1 lb (450g) lean ground beef (90%) — or turkey

1 small onion, finely chopped

3 cloves garlic, minced

1 1/2 cups cooked rice (white or brown; about 1/2 cup uncooked)

1 cup (240g) tomato sauce (plus extra for pan, optional)

1 tbsp tomato paste (richness)

1 tsp dried oregano

1 tsp sweet paprika (or smoked, to taste)

1/2 tsp ground black pepper

3/4–1 tsp fine salt, to taste

1/4 cup fresh parsley, chopped (plus more for garnish)

1 cup (115g) shredded mozzarella or Monterey Jack (divided)

1/3 cup (30g) grated Parmesan (optional)

Optional pan sauce: 1/2 cup tomato sauce + 1/4 cup water or broth

Optional add-ins/variations (pick 1–2):

• 1 tsp cumin + 1/2 tsp chili powder (Mexican-style)

• 1/2 tsp crushed red pepper (heat)

• 1/2 cup corn or black beans (hearty)

• 1/2 cup diced tomatoes (juicy)

• Swap rice for 1 1/2 cups cooked quinoa or bulgur

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Instructions

1. Prep peppers: Heat oven to 375°F (190°C). Slice tops off peppers (reserve tops if desired); remove seeds and membranes. If tipsy, trim base slightly so they stand. Arrange upright in a lightly oiled 9×13-inch (23×33cm) dish. Optional extra-tender method: brush insides with 1 tbsp oil and bake empty 10–12 minutes while you make filling.

2. Cook filling: Heat 1 tbsp oil in a large skillet over medium. Sauté onion 3–4 minutes until translucent; add garlic 30 seconds. Add beef; cook, breaking up, until no longer pink. Drain excess fat if needed.

3. Season & bind: Stir in tomato sauce, tomato paste, oregano, paprika, pepper, and salt. Simmer 2–3 minutes to thicken slightly. Off heat, fold in cooked rice, parsley, and 1/2 cup mozzarella + Parmesan (if using). Taste and adjust salt/acid/spice.

4. Fill & pan sauce: Spoon filling into peppers, mounding slightly. (Optional) Pour 1/2 cup tomato sauce mixed with 1/4 cup water/broth around peppers in the dish to steam/keep moist.

5. Cover bake: Cover dish tightly with foil and bake 30–40 minutes until peppers are crisp-tender and filling is hot (195°F/90°C in center if checking).

6. Cheese finish: Uncover, top peppers with remaining 1/2 cup mozzarella. Bake 10–15 minutes more until cheese melts and browns in spots and peppers are fork-tender.

7. Garnish & serve: Rest 5 minutes. Spoon some pan sauce over each pepper. Garnish with parsley. Serve with a green salad or crusty bread.

Notes

Make it Mediterranean: Use 1/2 lb (225g) ground beef + 1/2 lb lamb; add 1 tsp dried mint, 1 tsp dill, lemon zest, and finish with yogurt sauce.

Make it Mexican-style: Add cumin, chili powder, corn/black beans; top with Jack or cheddar; finish with cilantro and a squeeze of lime.

Veggie option: Swap beef for 1 1/2 cups cooked lentils + 1 cup finely chopped sautéed mushrooms; use veggie broth and plant-based cheese if desired.

Rice swaps: Brown rice, wild rice blend, quinoa, or bulgur all work. Use about 1 1/2 cups cooked grains.

Avoid soggy peppers: Keep filling thick (reduce watery add-ins, simmer off moisture). Pre-bake peppers briefly or blanch 2 minutes, then dry well before stuffing.

Storage: Refrigerate airtight 3–4 days; reheat covered at 350°F/175°C ~20 minutes. Freeze cooked peppers up to 3 months; thaw overnight and reheat covered until hot.

Make-ahead: Assemble uncooked peppers, cover, and refrigerate up to 24 hours; or freeze up to 3 months. Bake from cold/frozen, adding 10–45 minutes as needed (keep covered longer).

Prep Time: 25 minutes
Cook Time: 45–60 minutes
Category: Main Course
Method: Baked
Cuisine: Mediterranean / American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 360
Sugar: 7g
Sodium: 720mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 24g
Cholesterol: 65mg