peppers and rice recipe

Written ByJenny Smyth Posted on
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The Best peppers and rice recipe

I love making peppers and rice, it’s a simple yet flavorful dish that never fails to impress my family. I first discovered this recipe when I was a kid growing up in a big Italian-American family. My mother would make it for special occasions and holidays, and it quickly became one of my favorite dishes.

The combination of sweet bell peppers, savory rice, and aromatic spices is just perfect. As I grew older, I started experimenting with different variations of this recipe, adding my own twist with unique spices and ingredients. Today, I’m excited to share my favorite peppers and rice recipe with you, a dish that’s perfect for everyday meals or special gatherings.

Whether you’re serving it as a side dish or a main course, peppers and rice are always a crowd-pleaser. The best part is that it’s incredibly easy to make, requiring minimal preparation time and cooking skills. This dish is also incredibly versatile, allowing you to customize it to your taste preferences.

My kids love helping me prepare the peppers and rice, as they get to pick out their favorite colors of bell peppers and add their own secret spices to the mix. In fact, our family has made this dish so many times that we’ve even developed our own secret ingredient list! With this recipe, you’ll learn how to cook the perfect peppers and rice that’s full of flavor and nutrients.

It’s an excellent way to get your daily dose of vegetables and whole grains while enjoying a delicious meal. So go ahead, give this recipe a try, and experience the joy of making peppers and rice for yourself! Whether you’re cooking for one or feeding a crowd, this recipe is sure to become a staple in your household.

And don’t worry if you’re not an experienced cook – this recipe is easy enough for anyone to follow along.

Stuffed Peppers with Rice

4.7 from 1858 votes

Colorful bell peppers filled with a savory blend of rice, ground meat, and aromatic vegetables, then baked until tender. This hearty dish makes a satisfying main course for any night of the week.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Peppers

4 large bell peppers (any color)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound ground beef or turkey
1 cup cooked rice
1 can (14.5 oz) diced tomatoes, drained
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded mozzarella cheese (optional)

👨‍🍳Directions

1Preheat the oven to 375°F.
2Bring a large pot of salted water to a boil over high heat.
3Cut the tops off the bell peppers and remove the seeds and membranes.
4Boil the peppers for 5 minutes until slightly softened, then drain and set aside.
5Heat olive oil in a large skillet over medium heat.
6Add the onion and cook for 3 minutes until translucent, then stir in the garlic and cook for 1 minute until fragrant.
7Add the ground meat to the skillet and cook over medium-high heat for 6 minutes, breaking it apart, until browned and no longer pink.
8Drain any excess fat.
9Remove the skillet from heat and stir in the cooked rice, diced tomatoes, oregano, salt, and pepper until well combined.
10Taste and adjust seasoning if needed.
11Stand the peppers upright in a 9×13 inch baking dish.
12Fill each pepper with the rice mixture, packing it gently.
13If using cheese, sprinkle it on top of each pepper.
14Cover the dish with aluminum foil and bake for 25 minutes.
15Remove the foil and bake for 10 more minutes until the peppers are tender and the filling is heated through.

🔧Equipment

Large pot
Knife
Cutting board
Large skillet
Mixing bowl
9×13 inch baking dish
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 70mg🧂Sodium: 750mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a vegetarian version, replace the ground meat with 1 can of black beans (rinsed and drained) and add 1/2 cup of corn kernels. You can also use any color bell pepper; green peppers have a slightly bitter taste while red, yellow, and orange are sweeter.

Watch Video Of How Stuffed Peppers with Rice Works

Peppers and rice are always a good idea – whether you’re serving them as a side dish or using them as the main course for any occasion.

This versatile recipe works well for family gatherings or casual dinner parties with friends.

To enjoy this dish at its best quality, store any leftovers properly by refrigerating them within two hours of cooking or freezing them immediately after cooking.

❓ Frequently Asked Questions About Stuffed Peppers with Rice

Q: What type of peppers should I use for this recipe?

For this recipe, you can use any color bell pepper you like – red, green, yellow or orange. If you want a more vibrant color in your dish, use red bell peppers.

Q: Can I use other types of spices besides oregano?

Yes, you can experiment with other herbs like basil or thyme if you prefer them over oregano. However, keep in mind that each herb will change the flavor profile of the dish slightly.

Q: How do I prevent the rice from becoming mushy?

To prevent the rice from becoming mushy, make sure not to overcook it. Also, ensure that your pot has enough liquid in it so the rice doesn’t dry out.

Q: Can I serve this dish as an appetizer?

This dish makes an excellent appetizer when served as finger food at parties or gatherings.

Q: How do I store leftover peppers and rice?

You can store leftover peppers and rice in an airtight container in the refrigerator for up to 3 days or freeze it for later use.

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