What You’ll Love About This Recipe
This homemade stuffed bell pepper recipe is perfect for a cozy dinner or a fun cooking project that everyone can enjoy. It’s easy to make, packed with flavor, and a great way to use up leftover ingredients.
You’ll love how the bell peppers stay tender while the filling bakes into a hearty, savory masterpiece. Plus, the recipe is super flexible—feel free to swap in your favorite veggies, grains, or proteins. And the best part? It’s a one-dish wonder, meaning less cleanup and more time to savor every bite.
Recipe
Stuffed bell peppers make for a hearty and flavorful dish that’s perfect for any meal. This recipe combines ground beef, rice, and vegetables, all baked inside vibrant bell peppers for a wholesome and satisfying result.
Ingredients:
- 6 large bell peppers (any color)
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheese (optional)
Instructions:
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes.
- In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add onion and garlic to the skillet; cook until softened.
- Stir in cooked rice, tomato sauce, oregano, basil, salt, and pepper. Cook for 2-3 minutes until heated through.
- Fill each bell pepper with the beef mixture. Place them upright in a baking dish.
- Cover with foil and bake for 30 minutes. Remove foil, sprinkle with cheese if desired, and bake for another 10-15 minutes until peppers are tender and cheese is melted.
Notes:
- Substitute ground beef with turkey or plant-based alternatives for a lighter option.
- Add chopped vegetables like zucchini or mushrooms for extra flavor and texture.
Equipment:
- Baking dish
- Skillet
- Cutting board
- Knife
Time:
Prep time: 20 minutes
Cooking time: 45 minutes
Cuisine: American
Serving: 6 servings
Nutrition
This stuffed bell pepper recipe is packed with nutrients and flavor. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 12 g |
| Carbohydrates | 30 g |
| Fiber | 5 g |
| Fat | 8 g |
| Sodium | 400 mg |
What To Serve With It
When I make stuffed bell peppers, I love pairing them with simple sides that complement their hearty flavor—think fluffy rice or crusty bread to soak up the juices. A crisp green salad adds freshness, balancing the richness of the filling perfectly. Don’t forget a sprinkle of cheese or a dollop of sour cream for that extra touch of indulgence!
Side Dish Pairings
Since stuffed bell peppers are already packed with flavor, you’ll want sides that complement them without stealing the show. I love serving them with a simple green salad—just crisp lettuce, cucumber, and a light vinaigrette. Garlic bread or crusty rolls are great for soaking up any extra sauce, and roasted potatoes add a comforting touch. If I’m feeling fancy, I’ll toss together a quick quinoa or couscous salad with lemon and herbs. These sides keep things balanced, letting the peppers shine while rounding out the meal. Trust me, you won’t miss the fussy extras—sometimes, simple is best!
Complementary Flavors
To make stuffed bell peppers feel like a complete meal, I always think about flavors that can balance their rich, savory taste. I love pairing them with something fresh, like a crisp green salad or tangy coleslaw, as the lightness cuts through the heaviness. Garlic bread or warm rolls are great for soaking up any extra sauce, and roasted veggies like zucchini or carrots add a nice earthy touch. If I’m feeling fancy, I’ll serve them with a cool cucumber yogurt dip. These combinations keep the meal exciting and make it feel more rounded, without overpowering the star dish.
