Here’s a tasty recipe for Stuffed Bell Peppers 🌶️ — hearty, flavorful, and customizable!
Ingredients (Serves 4)
- 4 large bell peppers (any color)
- 1 lb (450g) ground beef, turkey, or sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice (white, brown, or quinoa)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- Optional: chopped parsley or basil for garnish
Instructions
- Preheat oven
- 375°F (190°C).
- Prepare peppers
- Cut tops off bell peppers and remove seeds and membranes.
- Optional: blanch peppers in boiling water 3–4 minutes for softer texture.
- Cook filling
- In a skillet over medium heat, cook ground meat until browned.
- Add onion and garlic; sauté 3–4 minutes until soft.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Mix well.
- Stuff peppers
- Fill each pepper with the meat and rice mixture.
- Place in a baking dish.
- Bake
- Cover with foil and bake 30 minutes.
- Remove foil, sprinkle cheese on top, and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Serve
- Garnish with fresh parsley or basil.
- Serve hot, optionally with a side salad or crusty bread.
Tips
- Vegetarian version: Substitute meat with black beans, lentils, or mushrooms.
- Extra flavor: Add a splash of Worcestershire sauce or hot sauce to the filling.
- Make ahead: Assemble stuffed peppers, cover, and refrigerate for up to 24 hours before baking.
If you want, I can give a slow cooker version of stuffed bell peppers that’s even easier and super tender 😄
Do you want me to do that?
