Classic Stuffed Peppers
Tender bell peppers are filled with a savory mix of seasoned ground meat, rice, and gooey cheese, then baked to perfection. This protein- and fiber-rich dish is flavorful, satisfying, and ideal for weeknight dinners, meal prep, or casual family gatherings.
Equipment
- 1 large pot (for blanching peppers)
- 1 large skillet or frying pan (for cooking filling)
- 1 baking dish (lightly oiled, for roasting)
- 1 cutting board
- 1 chef’s knife
- 1 spoon or spatula
Ingredients
- 4 –6 medium bell peppers any color
- 1 tablespoon olive oil
- 1 lb 450 g ground beef (or turkey, chicken, pork, sausage, or tofu)
- 1 medium onion chopped
- 1 jalapeño chopped (optional, for heat)
- 5 cloves garlic minced
- 14.5 oz 411 g fire-roasted tomatoes (or diced tomatoes/tomato sauce)
- 1 cup shredded cheese cheddar, mozzarella, pepper jack, or blend
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1 cup cooked rice white, brown, or wild
- Fresh parsley chopped (for garnish)
- Red pepper flakes optional, for garnish
Instructions
- Prepare the Bell Peppers: Start by washing your bell peppers thoroughly under cold running water. Remove any dirt or residue, then slice off the tops, keeping them aside. Carefully scoop out the seeds and membranes from inside each pepper using a spoon. If the peppers do not stand upright, trim a thin slice from the bottom to stabilize them. Chop the reserved tops (discard stems) to use later in the filling.
- Soften the Peppers: Bring a large pot of water to a rolling boil. Gently place the prepared peppers into the boiling water and blanch them for about 5 minutes. This will slightly soften them, making them easier to bake later while retaining their shape. Alternatively, you can roast the peppers in a preheated oven at 400°F (200°C) for 20 minutes until just tender. Once softened, remove them from the water and set aside in a lightly oiled baking dish.
- Heat the Pan and Sauté Vegetables: Place a large skillet or frying pan over medium heat and add the olive oil. Once the oil is warm, add the chopped onions, chopped bell pepper tops, and optional jalapeño if using. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables become soft, fragrant, and slightly translucent. This step builds the flavor base for your filling.
- Add Garlic for Aroma: Add the minced garlic to the sautéed vegetables and cook for an additional 1 minute, stirring constantly. Be careful not to burn the garlic—it should release a fragrant aroma and lightly sizzle, enhancing the flavor of the filling.
- Cook the Ground Meat: Add the ground beef (or your choice of meat/protein) to the pan. Break it apart with a spatula or wooden spoon and cook for 5–6 minutes until fully browned and no pink remains. Stir frequently to ensure even cooking and prevent clumps. The meat should be well-browned, slightly crispy on the edges, and flavorful.
- Combine Tomatoes and Seasonings: Pour in the fire-roasted tomatoes, including their juices. Add paprika, dried oregano, dried basil, salt, and black pepper to taste. Stir thoroughly to combine all ingredients evenly. Allow the mixture to simmer for 2–3 minutes so the flavors meld together beautifully. This step is essential for a rich, well-seasoned filling.
- Mix in Rice and Cheese: Gently fold in the cooked rice, ensuring each grain is coated with the tomato and meat mixture. Add half of the shredded cheese and stir until it is fully incorporated, creating a creamy, cohesive filling. Taste and adjust seasoning if necessary. This mixture will be the hearty stuffing for the bell peppers.
- Stuff the Peppers: Carefully spoon the filling into each prepared bell pepper, pressing gently to fill them completely but without overpacking. Leave a small space at the top for the cheese to melt. Evenly distribute the remaining shredded cheese over the tops of the stuffed peppers, creating a golden, bubbly crust once baked.
- Roast the Stuffed Peppers: Preheat your oven to 425°F (220°C) if you haven’t already. Place the baking dish with the stuffed peppers in the center of the oven. Bake for 15–20 minutes or until the peppers are tender but still slightly firm and the cheese on top is melted and bubbly. Rotate the pan halfway through for even cooking and browning.
- Garnish and Serve: Remove the peppers from the oven and allow them to cool slightly for 5 minutes. Garnish with freshly chopped parsley and optional red pepper flakes for added color and flavor. Serve warm as a hearty main course, paired with a side salad, roasted vegetables, or crusty bread. These stuffed peppers also store well for meal prep or leftovers.
Notes
- Bell pepper sizes vary widely, so you may need extra peppers if some are small. Leftover filling can be stored in the fridge or frozen for another meal.
- Ground meat options are flexible: turkey, chicken, pork, or even plant-based crumbles work perfectly. Adjust cooking times slightly if using leaner proteins.
- Blanching the peppers helps them retain structure and reduces baking time. Roasting them before stuffing adds extra depth of flavor.
- Use a mix of cheeses for the best melt and flavor—cheddar, mozzarella, or pepper jack are all excellent.
- Spice it up by adding a chopped jalapeño or a pinch of smoked paprika for subtle heat.
