Stuffed Pepper Recipe

Stuffed peppers are a timeless comfort food that brings together savory ground meat, aromatic spices, and fresh vegetables, all wrapped in the vibrant crunch of bell pepper. This easy and customizable recipe is a guaranteed crowd-pleaser, with a filling made from a combination of ground beef, rice, and a hearty mix of seasonings and cheese. Whether you prefer a milder version or like to add some heat with jalapeños, this recipe allows you to customize it to your tastes.

The beauty of stuffed peppers is their versatility. They can be made ahead of time, perfect for meal prep, and even freeze well for later. Plus, you can swap out the ground beef for turkey, chicken, or even plant-based options like tofu for a vegetarian version. The addition of fire-roasted tomatoes gives the filling a smoky depth, while the gooey cheese adds a rich, comforting finish. This dish is balanced, hearty, and bursting with flavor, making it perfect for a weeknight dinner or a special weekend meal.

Why You’ll Love This Recipe

• Customizable: You can use any ground meat (or tofu) and adjust the seasoning to your taste.
• Perfect balance of flavors: The combination of spices, cheese, and roasted tomatoes gives the filling a satisfying, rich taste.
• Healthy and filling: The peppers are packed with protein, fiber, and vitamins, making them a balanced meal.
• One-pan dish: Easy to make and clean up, with everything coming together in one pan.
• Meal prep friendly: These stuffed peppers store well and can be made ahead, making them perfect for busy weeks.

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Ingredients

For the Peppers

• Bell peppers (green, yellow, red, orange)
• Olive oil

For the Filling

• Ground beef (or ground turkey, chicken, pork, sausage, tofu)
• Medium onion (chopped)
• Jalapeno pepper (chopped, optional for heat)
• Garlic (chopped)
• Fire roasted tomatoes (canned, or use diced tomatoes or tomato sauce)
• Shredded cheese (cheddar, mozzarella, or a blend; pepperjack recommended)
• Paprika
• Dried oregano
• Dried basil
• Salt and pepper

For Garnish

• Fresh parsley (chopped)
• Red pepper flakes

Variations

• Swap the protein: Use ground turkey, chicken, sausage, or even tofu for a vegetarian option. You can also try a plant-based ground meat substitute.
• Add more veggies: Try adding diced zucchini, corn, or black beans to the filling for extra flavor and nutrition.
• Use different cheese: Cheddar, mozzarella, or pepperjack all work beautifully in this recipe. You can even add a bit of crumbled feta or goat cheese for a different twist.
• Add heat: If you love spicy food, include extra jalapeños, a pinch of cayenne pepper, or a splash of hot sauce in the filling.
• Top with sauce: For added richness, you can top the peppers with marinara or enchilada sauce before baking.

How to Make the Recipe

Step 1

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle with a little olive oil and place them upright in a baking dish.

Step 2

Heat olive oil in a large skillet over medium heat. Add the ground beef (or your choice of protein) and cook until browned, breaking it apart with a spatula as it cooks.

Step 3

Add the chopped onion, jalapeno, and garlic to the skillet. Cook for about 3-4 minutes, until softened and fragrant.

Step 4

Stir in the fire roasted tomatoes, paprika, oregano, basil, salt, and pepper. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken.

Step 5

Add the cooked rice to the skillet and stir to combine. Taste and adjust seasonings if needed. Remove from heat.

Step 6

Spoon the filling into the hollowed-out peppers, packing it tightly. Top with shredded cheese.

Step 7

Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender. For a golden, bubbly topping, remove the foil during the last 5 minutes of baking.

Step 8

Garnish the stuffed peppers with fresh parsley and red pepper flakes before serving.

Tips for Making the Recipe

• Use a sturdy baking dish: Make sure your baking dish is large enough to hold the peppers upright. A casserole dish works best for this.
• Avoid overcooking the peppers: You want the peppers to remain tender but still hold their shape, so don’t bake them too long.
• Customize the filling: Feel free to adjust the filling ingredients based on what you have on hand. Quinoa, couscous, or cauliflower rice can be great substitutes for regular rice.
• Make ahead: You can prepare the peppers and filling in advance, refrigerating them until ready to bake.

How to Serve

• Serve these stuffed peppers with a side of roasted vegetables, a crisp green salad, or a bowl of soup for a complete meal.
• A dollop of sour cream or a drizzle of ranch dressing can complement the heat and add extra creaminess.
• For a light version, serve with a side of steamed greens like spinach, kale, or broccoli.

Make Ahead and Storage

Storing Leftovers

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. They can be reheated in the oven at 350°F (175°C) for about 10-15 minutes, or in the microwave for 2-3 minutes until hot.

Freezing

To freeze stuffed peppers, place them in an airtight container or wrap them individually in foil. Freeze for up to 3 months. Reheat from frozen in the oven at 350°F (175°C) for 25-30 minutes or until heated through.

Reheating

Reheat in the microwave or oven until the peppers are heated through. If reheating in the oven, you can cover them with foil to prevent drying out.

FAQs

1. Can I use different vegetables for the filling?

Yes, feel free to add other vegetables like corn, zucchini, or mushrooms to the filling for added flavor and texture.

2. Can I make this recipe without meat?

Absolutely! You can use tofu, tempeh, or even beans like black beans or kidney beans for a vegetarian option.

3. How can I make the filling spicier?

Add more jalapenos, or include chili powder, cayenne pepper, or hot sauce for extra heat.

4. Can I use cooked quinoa instead of rice?

Yes, quinoa makes a great substitute for rice in stuffed peppers and adds extra protein.

5. How do I keep the peppers from becoming too soggy?

Make sure not to overcook the peppers. You want them tender but still able to hold their shape. Baking them with foil for part of the time helps retain moisture.

6. Can I use other types of cheese?

Yes, you can use any cheese you like. Mozzarella, Monterey Jack, or even crumbled feta can be great alternatives.

7. How do I make stuffed peppers ahead of time?

Prepare the peppers and filling in advance, store them in the refrigerator, and bake them when you’re ready to eat.

8. Can I freeze stuffed peppers?

Yes, freeze the peppers before baking them for up to 3 months. Just be sure to wrap them tightly in plastic wrap or foil.

9. What can I serve with stuffed peppers?

A simple green salad, roasted vegetables, or a side of garlic bread are great accompaniments.

10. Can I make stuffed peppers without a baking dish?

If you don’t have a baking dish, you can use a roasting pan or even a sheet pan, as long as the peppers are standing upright.

Conclusion

Stuffed peppers are a versatile, hearty, and delicious meal that’s perfect for busy weeknights or a weekend dinner. This recipe brings together savory ground beef (or a substitute), spices, cheese, and rice in a sweet and tender bell pepper. Whether you enjoy them mild or spicy, they’re a family-friendly dish that’s easy to prepare and customize. Make extra for leftovers or freeze them for later—this dish is just as tasty the second time around!

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