Stuffed Peppers 

Why You’ll Love This Recipe

Stuffed peppers are a perfect one-dish meal that’s both filling and flavorful. With their vibrant colors, tender peppers, and flavorful fillings, they’re as visually appealing as they are tasty. The recipe is easy to customize based on your preferences—whether you’re looking for a classic beef and rice version, a vegetarian option, or a Mediterranean-inspired twist. They’re also great for meal prep, as they store well and can be enjoyed throughout the week. Plus, the combination of flavors melds perfectly when baked, making it a delicious comfort food.

Ingredients

• 4 large bell peppers (red, yellow, green, or orange)

• 1 cup cooked rice (white, brown, or quinoa)

• 1 pound ground beef, turkey, or chicken (or use plant-based protein for a vegetarian version)

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 can (14.5 ounces) diced tomatoes, drained

• 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)

• 1 teaspoon dried oregano

• 1 teaspoon cumin

• Salt and pepper to taste

• Fresh parsley or basil for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).

2. Slice the tops off the bell peppers and remove the seeds and membranes. If the peppers don’t stand up straight, you can slightly trim the bottoms to make them level. Place the peppers in a baking dish.

3. In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

4. Add the minced garlic and ground meat (or plant-based protein). Cook until browned, breaking the meat into smaller pieces with a spoon. If using plant-based protein, cook according to package instructions.

5. Stir in the cooked rice, diced tomatoes, oregano, cumin, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to combine.

6. Spoon the filling into the hollowed-out peppers, packing it in gently. If desired, sprinkle the top with shredded cheese.

7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and golden.

8. Remove from the oven and garnish with fresh parsley or basil before serving.

Servings and Timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 35 minutes

• Total time: 50 minutes

Variations

• Vegetarian: Substitute the meat with black beans, lentils, or a plant-based meat alternative like tofu or tempeh. You can also add extra veggies like zucchini, spinach, or mushrooms.

• Cheesy Stuffed Peppers: Add extra cheese to the filling for a creamy, cheesy texture. You can also top the peppers with more cheese before baking for a golden, melty topping.

• Mediterranean Style: Use quinoa instead of rice, and add feta cheese, Kalamata olives, and fresh herbs like oregano and mint to the filling. You can also use tomato sauce or diced tomatoes with herbs for a Mediterranean twist.

• Spicy Stuffed Peppers: Add a finely chopped jalapeño or some chili flakes to the filling for a spicy kick. You can also use a spicy salsa or hot sauce for extra heat.

Storage/Reheating

• Storage: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.

• Freezing: Stuffed peppers freeze well! Wrap each pepper individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for about 45 minutes or until heated through.

• Reheating: Reheat leftovers in the microwave or oven. If using the oven, bake at 350°F (175°C) for about 15 minutes or until warmed through.

FAQs

Can I use different types of peppers for stuffing?

Yes, you can use any color of bell pepper—red, yellow, green, or orange. For a spicier version, you can use poblano peppers or other mild chili peppers.

Can I make stuffed peppers without meat?

Absolutely! You can replace the meat with beans, lentils, quinoa, or vegetables like mushrooms, zucchini, and eggplant. For added flavor, consider adding cheese or tofu.

Can I make stuffed peppers ahead of time?

Yes, you can prepare the stuffed peppers ahead of time, stuff them, and store them in the refrigerator for up to a day before baking. Just add a few extra minutes to the cooking time if they are cold from the fridge.

How do I prevent the peppers from being too crunchy?

If you prefer your peppers to be more tender, you can blanch them in boiling water for 3-4 minutes before stuffing and baking them.

Can I use cooked rice or quinoa from a package?

Yes, pre-cooked rice or quinoa from a package is an easy option to save time. Just make sure it’s fully cooled before adding it to the filling.

How can I make this dish spicier?

Add finely chopped jalapeños or chili flakes to the filling, or top the peppers with spicy salsa before baking.

How do I store leftover stuffed peppers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Can I add more vegetables to the filling?

Yes! You can add chopped spinach, mushrooms, corn, or even roasted sweet potatoes to the filling for added flavor and texture.

How do I know when the peppers are done cooking?

The peppers should be tender and the filling should be hot and bubbling. You can test the tenderness of the peppers by piercing them with a fork or knife.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free rice or quinoa and avoid adding any breadcrumbs that contain gluten.

Conclusion

Stuffed peppers are a delicious and versatile dish that can be customized to suit your taste and dietary needs. Whether you’re making a classic version with ground meat or opting for a vegetarian filling, this dish is sure to please everyone at the table. With a rich combination of textures and flavors, stuffed peppers make for a perfect weeknight meal or a healthy make-ahead option for busy days. Enjoy!