Recipe
If there’s one dish that’s guaranteed to turn a simple dinner into something extraordinary, it’s these homemade stuffed peppers. Trust me, I’ve made these more times than I can count, and they’ve never failed to steal the show.
The secret? A hearty filling of seasoned ground beef, fluffy rice, and melty cheese, all cradled in sweet, tender bell peppers that roast to perfection. What sets these apart is the little splash of zesty tomato sauce that ties everything together—it’s seriously a flavor explosion.
My family always jokes that I could open a restaurant just selling these, and honestly, they might be onto something. Imagine biting into a pepper that’s just the right amount of soft, with a rich, savory filling that’s both comforting and satisfying.
Whether you’re cooking for a crowd or just treating yourself, this recipe is foolproof and totally worth the effort. Let’s get stuffing!
Ingredients
For the best homemade stuffed peppers, it’s all about balancing flavors and textures. Start with fresh, vibrant bell peppers—they’re the star of the dish and provide the perfect vessel for the filling.
The filling itself is a mix of hearty grains, savory proteins, and aromatic spices. Here’s what you’ll need, along with some insider tips to make this dish shine:
- Bell peppers (4 large, any color): Go for red, yellow, or orange for sweeter flavors, or green for a slightly bitter contrast. Look for peppers that can stand upright for easier stuffing.
- Cooked rice (1 ½ cups): Use long-grain white or brown rice for texture. Leftover rice works perfectly here!
- Ground beef or turkey (1 lb): Beef adds richness, while turkey keeps it lighter. Swap in plant-based crumbles for a vegetarian version.
- Onion (1 medium, finely chopped): Adds a subtle sweetness and depth.
- Garlic (3 cloves, minced): Non-negotiable for that aromatic punch.
- Tomato sauce (1 can, 15 oz): Opt for a low-sodium version to control the seasoning.
- Italian seasoning (1 tsp): A blend of herbs that brings warmth and complexity.
- Salt and pepper (to taste): Essential for seasoning every layer.
- Shredded cheese (1 cup, like mozzarella or cheddar): Melts beautifully and adds a gooey finish.
- Olive oil (1 tbsp): For sautéing the filling and adding richness.
Pro Tip: To elevate the dish, mix in a handful of fresh herbs like parsley or basil into the filling before baking.
If you’re feeling adventurous, add a pinch of smoked paprika or a splash of Worcestershire sauce for extra depth.
How to Make the Best Bell Peppers Recipe Title
- Stuff the peppers generously, packing the filling tightly to prevent it from collapsing during baking. Leave a little space at the top for bubbling.
- Arrange the peppers in a baking dish and pour a bit of broth or tomato sauce around them to keep them moist.
Cover with foil for the first 20 minutes to lock in steam.
– Bake uncovered for another 10-15 minutes until the tops are crispy and the peppers are tender.
Visual cue: The edges should be slightly charred, and the filling should be piping hot.
- Let them rest for 5 minutes before serving. This helps the filling set and makes them easier to handle.
- Garnish with fresh herbs or cheese for a vibrant finish.
Flexibility: Swap cheeses or add a drizzle of hot sauce for extra kick.
Nutrition
This homemade stuffed peppers recipe offers a delicious way to enjoy a hearty meal. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein | 12g |
| Carbohydrates | 20g |
| Fat | 10g |
| Fiber | 4g |
| Sugar | 6g |
Chef Tips
When you’re making stuffed peppers, I always recommend pre-cooking the filling slightly—it guarantees everything’s perfectly tender by the time the peppers finish baking.
Choose firm, evenly sized peppers for even cooking.
Don’t overstuff them; leave room for the filling to expand. A sprinkle of cheese on top adds flavor and helps hold everything together.
Let them rest 5 minutes before serving for the best texture.
Frequently Asked Questions
What Type of Rice Works Best for Stuffed Peppers?
I use long-grain white rice because it’s fluffy and doesn’t clump. Brown rice works if I want something heartier, but I’ll cook it first since it takes longer. Arborio’s too sticky for my preference.
Can I Use Quinoa Instead of Rice in This Recipe?
Yes, I can definitely use quinoa instead of rice in this recipe. It’s a great alternative because it’s high in protein and cooks similarly to rice. I’ll just adjust the liquid and cooking time as needed.
How Do I Prevent the Peppers From Becoming Too Soggy?
I’d recommend blanching the peppers for just 2-3 minutes before stuffing them—it helps soften them slightly without making them soggy. Also, bake them uncovered so they don’t steam too much in their own moisture.
Are Stuffed Peppers Suitable for a Keto Diet?
Yes, stuffed peppers can work for keto if you use low-carb fillings like ground meat, cheese, and cauliflower rice instead of grains. I’d skip high-carb ingredients like beans or regular rice to keep it keto-friendly.
Can I Make Stuffed Peppers in Advance and Reheat Them?
Yes, I can make stuffed peppers in advance and reheat them. I’d prepare and stuff them, then refrigerate for up to two days before baking. I can also freeze them and reheat in the oven until warmed through.
