Introduction
Stuffed Bell Peppers are a classic, comforting dish, perfect for family dinners, potlucks, or cozy evenings. Their vibrant bell peppers, filled with a savory mixture of ground beef, rice, and tomato sauce, offer a hearty, flavorful meal. Baked to tender perfection and served in a white ceramic baking dish, garnished with chopped parsley, these peppers create a fresh, inviting aesthetic. This recipe delivers classic Stuffed Bell Peppers, adaptable for dietary preferences, best served hot for a satisfying experience.
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color), tops cut off, seeds removed
- 1 lb ground beef (lean, 85/15)
- 1 cup cooked white rice
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 1 tbsp olive oil
Baking Ingredients:
- 1/2 cup tomato sauce (for dish base)
- 1/4 cup water
For Serving:
- Optional: Chopped fresh parsley
- Suggested Accompaniments: Side salad, garlic bread
- Suggested Pairings: Red wine, iced tea
- Suggested Aesthetic: Serve in a white ceramic baking dish
- Suggested Equipment: 8×8-inch baking dish, large skillet
Step-by-Step Process
- Prepare Peppers: Cut tops off bell peppers and remove seeds and membranes. Set aside.
- Cook Filling: Heat olive oil in a large skillet over medium heat. Add onion and cook for 4-5 minutes until softened. Add garlic and cook for 1 minute. Add ground beef, breaking it up, and cook for 6-8 minutes until browned. Drain excess fat.
- Mix Filling: Stir in cooked rice, 1 cup tomato sauce, oregano, salt, and pepper. Cook for 2 minutes to combine. Remove from heat and stir in 1/4 cup cheddar cheese.
- Stuff Peppers: Spoon filling evenly into peppers, packing lightly. Place peppers upright in an 8×8-inch baking dish. Mix 1/2 cup tomato sauce with water and pour it into the dish around the peppers.
- Bake: Preheat oven to 375°F. Cover the dish with foil and bake for 35-40 minutes until the peppers are tender. Remove foil, sprinkle the remaining 1/4 cup cheese on top, and bake for 5 minutes until the cheese melts.
- Serve: Transfer peppers to a white ceramic baking dish and garnish with parsley. Serve hot with salad, garlic bread, and wine.
Tips for Better Stuffed Bell Peppers
- Choose firm, evenly sized peppers that stand upright.
- Pre-cook peppers (boil 5 minutes) for a softer texture if preferred.
- Drain the beef well to avoid a greasy filling.
- Don’t overpack peppers; loose filling ensures even cooking.
- Check pepper tenderness with a fork before adding cheese.
- Use fresh cheese for a better melt; pre-shredded may clump.
- Add sauce to the dish base to keep the peppers moist.
- Enhance aesthetic: Sprinkle parsley evenly, serve in a white ceramic dish for a colorful look.
Variations and Customization
- Vegetarian Stuffed Peppers: Replace beef with 2 cups cooked lentils or black beans.
- Gluten-Free Stuffed Peppers: Naturally gluten-free; ensure tomato sauce is gluten-free.
- Spicy Stuffed Peppers: Add 1/2 tsp chili powder or 1 diced jalapeño to the filling.
- Turkey Stuffed Peppers: Swap beef for ground turkey.
- Quinoa Stuffed Peppers: Replace rice with 1 cup cooked quinoa.
- Italian Stuffed Peppers: Add 1/4 cup Parmesan, 1 tsp dried basil, and omit oregano.
- Low-Carb Stuffed Peppers: Omit rice, add 1 cup chopped cauliflower rice.
- Cheesy Stuffed Peppers: Double cheese, mix 1/4 cup mozzarella into the filling.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 3 days.
- Reheat in a 350°F oven for 15-20 minutes or microwave for 1-2 minutes.
- Freeze baked peppers, wrapped, for 3 months; thaw in the fridge and reheat at 350°F.
- Serve hot for the best texture; cold peppers are denser.
- Use leftovers as filling for tacos or casseroles.
- Don’t leave at room temperature for over 2 hours.
- Pair with light sides like salad to balance heartiness.
- Presented in a white ceramic dish with parsley for vibrant charm.
Nutritional Information
Based on 4 servings (1 stuffed pepper each):
- Calories: 420 kcal
- Total Fat: 22g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 780mg
- Total Carbohydrates: 28g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 28g
- Vitamin A: 90% Daily Value
- Vitamin C: 150% Daily Value
- Calcium: 15% Daily Value
- Iron: 20% Daily Value
Note: Values vary by brand. These are high in protein and vitamins; try vegetarian, low-carb versions. Serve with greens for balance.
Conclusion
This Stuffed Bell Peppers recipe offers a hearty, colorful dish, perfect for any occasion, turning simple ingredients into a classic. Its easy preparation and vibrant presentation make it a favorite. The tender peppers and savory filling, with fresh garnishes, delight every time. It’s sure to be a cherished recipe, loved for its bold flavors.
Stuffed Bell Peppers Recipe: Hearty and Colorful
Hearty bell peppers stuffed with beef and rice.
Ingredients
- 4 bell peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion diced
- 2 cloves garlic minced
- 1 cup tomato sauce
- 1 tsp oregano
- ½ tsp salt
- ¼ tsp pepper
- ½ cup cheddar cheese
- 1 tbsp olive oil
- ½ cup tomato sauce
- ¼ cup water
- Optional: Parsley
- Suggested Pairings: Salad wine
Instructions
- Remove tops and seeds from peppers.
- Heat oil; cook onion for 4-5 minutes, garlic for 1 minute. Add beef and cook for 6-8 minutes.
- Stir in rice, 1 cup sauce, oregano, salt, pepper, and 1/4 cup cheese.
- Stuff peppers; place in an 8x8-inch dish with 1/2 cup sauce and water.
- Preheat oven to 375°F. Bake covered for 35-40 minutes, uncover, add cheese, and bake for 5 minutes.
- Garnish with parsley; serve with salad, wine.
Notes
- Choose firm peppers.
- Store in fridge for 3 days, freeze for 3 months.
- Try a vegetarian variation.
- Pair with bread.
