why make this recipe
Stuffed Bell Peppers are not just a tasty dish; they are also a fun way to enjoy a complete meal in one colorful package. These peppers are filled with a savory mixture of meat, rice, and vegetables, making them a nutritious choice. Plus, they are easy to prepare and can be customized to fit your dietary preferences. Whether you’re feeding a family or wanting to impress guests, Stuffed Bell Peppers are a perfect option.
how to make Stuffed Bell Peppers
Ingredients:
- 4 large bell peppers
- 1 pound ground beef (or turkey, chicken, sausage, or vegetarian substitute)
- 1 cup cooked brown rice
- 1 cup diced tomatoes
- 1/2 cup onion, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, cook the ground beef (or substitute) over medium heat until browned. Add the onion and garlic, cooking until the onion is soft.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
- Fill each bell pepper with the beef and rice mixture. Place them in a baking dish.
- If desired, sprinkle shredded cheese on top of the filled peppers.
- Cover with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the peppers are tender.
- Serve hot.
how to serve Stuffed Bell Peppers
Stuffed Bell Peppers can be served as a main dish alongside a simple salad or some crusty bread. They are great for dinner and can also be served at parties or potlucks. For an extra touch, drizzle some fresh herbs or a squeeze of lemon juice before serving.
how to store Stuffed Bell Peppers
If you have leftovers, let the stuffed peppers cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage. Just make sure to wrap them tightly in plastic wrap or foil, and they will last for about 2-3 months.
tips to make Stuffed Bell Peppers
- Choose colorful bell peppers for a vibrant presentation.
- You can mix and match fillings based on what you have on hand.
- For a spicier version, add some diced jalapeños or a dash of hot sauce to the filling.
- Experiment with different spices to create your own unique flavor.
Serving Ideas
Serve these stuffed peppers with a side of quinoa or a light soup to create a complete meal. You can also accompany them with a fresh garden salad or garlic bread for a nice balance.
Final Thoughts
Stuffed Bell Peppers are a delightful and satisfying dish that can accommodate a variety of dietary needs and preferences. They are simple to make, delicious, and bring a pop of color to your table.
FAQs
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Can I use a different type of meat?
- Yes! You can use ground turkey, chicken, sausage, or even a vegetarian substitute.
-
How can I make them healthier?
- Use lean meats, brown rice, and add extra vegetables to the filling for more nutrients.
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Can I prepare them in advance?
- Absolutely! You can prepare the stuffed peppers ahead of time and bake them just before serving.
Stuffed Bell Peppers
Ingredients
Main Ingredients
- 4 large large bell peppers Choose colorful bell peppers for a vibrant presentation.
- 1 pound ground beef (or turkey, chicken, sausage, or vegetarian substitute)
- 1 cup cooked brown rice Use leftover rice for quicker preparation.
- 1 cup diced tomatoes Canned or fresh can be used.
- 1/2 cup onion, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 1 cup shredded cheese (optional) For a cheesy topping.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
Cooking
- In a skillet, cook the ground beef (or substitute) over medium heat until browned.
- Add the onion and garlic, cooking until the onion is soft.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
- Fill each bell pepper with the beef and rice mixture.
- Place them in a baking dish.
- If desired, sprinkle shredded cheese on top of the filled peppers.
- Cover with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the peppers are tender.
Serving
- Serve hot with a side of salad or crusty bread.