good stuffed pepper recipe

Written ByJenny Smyth Posted on
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The Best good stuffed pepper recipe

I’ve been making stuffed peppers for years, and they never fail to impress my family. The dish originated in the Mediterranean region, where bell peppers were stuffed with a mix of rice, meat, and spices.

The filling was designed to be a complete meal in itself, with all the necessary protein, carbohydrates, and vegetables. I love this recipe because it’s so versatile – you can make it for a quick weeknight dinner or for a special occasion like a holiday gathering.

My kids adore helping me prepare the filling, and they’re always excited to see the finished product on their plates. The aroma of roasted peppers is amazing, and it’s a great way to get some extra veggies into our diet.

Stuffed peppers are also incredibly easy to make – just fill the peppers with your desired filling, bake until tender, and serve. My favorite part is the combination of flavors and textures – the crunchy pepper exterior gives way to a flavorful, slightly sweet interior.

It’s truly a delight to eat!

Classic Stuffed Bell Peppers

4.9 from 1380 votes

A hearty and flavorful dish featuring bell peppers stuffed with a savory mixture of ground beef, rice, and vegetables. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Peppers

4 large bell peppers

For the Filling

1 lb ground beef
1 cup cooked rice
1 small onion
1 clove garlic
1 can diced tomatoes
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper

For the Topping

1 cup shredded cheddar cheese

👨‍🍳Directions

1Preheat the oven to 375°F.
2Cut the tops off the bell peppers and remove the seeds and membranes.
Set aside.
3In a large skillet, cook the ground beef over medium heat until browned, about 5-7 minutes.
4Drain excess fat.
5Add the diced onion and minced garlic to the skillet.
6Cook until the onion is translucent, about 3-5 minutes.
7Stir in the diced tomatoes, oregano, basil, salt, and black pepper.
8Simmer for 5 minutes, until the mixture thickens slightly.
9In a mixing bowl, combine the cooked rice with the beef and vegetable mixture.
Mix well.
10Stuff each bell pepper with the filling mixture, pressing down gently.
11Place the stuffed peppers in a baking dish.
12Cover the baking dish with foil and bake for 30 minutes.
13Remove the foil, sprinkle the shredded cheese evenly over the peppers, and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and the peppers are tender.

🔧Equipment

Cutting board
Knife
Large skillet
Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 25g

📝Notes

Tips: You can use a combination of ground turkey and beef for a leaner option. Add a sprinkle of paprika for added color and flavor.

Watch Video Of How Classic Stuffed Bell Peppers Works

Stuffed peppers are always a hit with my family – they’re easy to make, deliciously flavored, and packed with nutritious ingredients.

For special occasions like holidays or potlucks, I like to add some festive touches like using red bell peppers or sprinkling shredded cheese on top before serving.

When reheating leftovers, I recommend oven-roasting them at 350°F (175°C) for about 15-20 minutes to restore that crispy pepper exterior we all love.

❓ Frequently Asked Questions About Stuffed Bell Peppers

1.

What is the best type of bell pepper to use for stuffed peppers?

For this recipe, you’ll want to use large bell peppers – either green or red will work well. If you can’t find large enough peppers, you can always use smaller ones and adjust the cooking time accordingly.

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