Why You’ll Love This Recipe
This stuffed peppers recipe is a classic that combines wholesome ingredients with rich flavor. The ground beef or turkey, combined with rice, tomatoes, and a blend of spices, creates a filling and satisfying meal. Whether you prepare them ahead of time or make them fresh, these stuffed peppers are a great option for meal prepping, and they freeze wonderfully for a quick dinner later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ¾ cup uncooked brown rice (or white rice, 1 ½ cups cooked)
- 6 bell peppers, any color
- 2 teaspoons olive oil
- ¾ cup finely chopped yellow onion
- 1 pound ground beef or ground turkey
- 3 cloves garlic, minced
- 15-ounce can diced tomatoes
- 8-ounce can tomato sauce (¾ cup)
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded mozzarella cheese (or cheddar cheese, 4 ounces), divided
Directions
- Cook the Rice:
- Cook the rice according to package directions or your preferred cooking method. Set aside to cool.
- Prep the Peppers:
- Preheat your oven to 400°F (200°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Cook the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 2-3 minutes, until softened.
- Add the ground beef or turkey to the pan, crumbling it as it cooks. Continue cooking until browned and fully cooked through.
- Drain off any excess grease, then add the minced garlic and cook for an additional 30 seconds.
- Combine with Tomato Sauce:
- Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper to the skillet.
- Reduce heat to low and simmer, stirring for 5 minutes.
- Mix Rice and Cheese:
- Remove the skillet from heat and stir in the cooked rice and half of the shredded cheese.
- Stuff the Peppers:
- Pour ½ cup of water into a baking dish.
- Stuff each bell pepper with the meat and rice mixture, placing them in the baking dish.
- Sprinkle the remaining shredded cheese on top of the stuffed peppers.
- Bake:
- Cover the baking dish with aluminum foil that has been lightly sprayed with cooking spray to prevent sticking.
- Bake for 30 minutes, then uncover and bake for an additional 5 minutes, or until the cheese is lightly browned and the filling is hot. Serve immediately.
Servings and Timing
- Yield: 6 servings
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
Variations
- Vegetarian Version: Use cooked quinoa, lentils, or black beans in place of meat for a vegetarian or vegan version.
- Cheese Options: Try a combination of mozzarella, cheddar, and Parmesan for different flavors and textures.
- Spicy Version: Add a pinch of red pepper flakes or a few diced jalapeños to the filling for extra heat.
- Grain Substitutes: Swap the rice for cauliflower rice or couscous for a different texture.
Storage/Reheating
- Freezing: To freeze, prepare the stuffed peppers as directed, but do not bake. Let the peppers cool completely, then place them in a baking dish in the freezer for 1-2 hours. Transfer to a zip-top freezer bag and store for up to 3 months. To bake, thaw completely in the refrigerator (about 24 hours), then bake as directed above.
- Refrigeration: Once baked, store the stuffed peppers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave, or in a covered baking dish in a 375°F oven, until steaming hot. (Cutting the peppers in half helps the filling heat through evenly.)
FAQs
1. Can I use a different type of meat?
Yes, you can substitute ground beef with ground turkey, chicken, or even a plant-based meat substitute for a lighter or vegetarian option.
2. Can I make this recipe ahead of time?
Yes, you can prepare the stuffed peppers and refrigerate them for up to a day before baking.
3. How can I make this recipe spicier?
Add some chopped jalapeños, crushed red pepper flakes, or hot sauce to the filling to bring the heat.
4. Can I make this recipe in a slow cooker?
Yes, assemble the stuffed peppers in the slow cooker and cook on low for 4-6 hours or until the peppers are tender and the filling is hot.
5. Can I use a different kind of cheese?
Absolutely! Try using provolone, gouda, or feta for a different flavor profile.
6. How do I know when the stuffed peppers are done?
The peppers should be tender and the filling should be hot and bubbling. The cheese on top should be melted and lightly browned.
7. Can I freeze these stuffed peppers after baking?
Yes, baked stuffed peppers can be frozen for up to 3 months. Just let them cool completely before freezing.
8. Can I make these without cheese?
Yes, you can skip the cheese or substitute with a dairy-free cheese if you prefer.
9. Can I add more vegetables to the filling?
Absolutely! You can add diced zucchini, spinach, or mushrooms to the filling for extra nutrition and flavor.
10. How do I make the peppers softer?
If you prefer softer peppers, you can roast the peppers in the oven at 375°F for 10-15 minutes before stuffing them, or steam them briefly before filling.
Conclusion
These Stuffed Peppers are the perfect balance of savory flavors and healthy ingredients. With a flavorful rice and ground beef or turkey filling, topped with melty cheese, they’re sure to be a family favorite. Plus, they’re easy to prepare, freezer-friendly, and can be customized with your favorite ingredients. Make them ahead and enjoy a delicious meal for days to come!
Print
Stuffed Peppers
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
These Stuffed Peppers are the ultimate comfort food, filled with savory rice, ground beef or turkey, tomato sauce, and Italian seasonings. Topped with melted cheese and baked to perfection, they are easy to make, freezer-friendly, and customizable to suit any taste. Perfect for busy weeknights or hearty family meals!
Ingredients
¾ cup uncooked brown rice (or white rice, 1 ½ cups cooked)
6 bell peppers, any color
2 teaspoons olive oil
¾ cup finely chopped yellow onion
1 pound ground beef or ground turkey
3 cloves garlic, minced
15-ounce can diced tomatoes
8-ounce can tomato sauce (¾ cup)
2 teaspoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded mozzarella cheese (or cheddar cheese, 4 ounces), divided
Instructions
- Cook the Rice: Cook the rice according to package directions or your preferred cooking method. Set aside to cool.
- Prep the Peppers: Preheat your oven to 400°F (200°C). Cut the tops off the bell peppers and remove the seeds and membranes.
- Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened. Add the ground beef or turkey to the pan, crumbling it as it cooks. Continue cooking until browned and fully cooked through. Drain off any excess grease, then add the minced garlic and cook for an additional 30 seconds.
- Combine with Tomato Sauce: Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper to the skillet. Reduce heat to low and simmer, stirring for 5 minutes.
- Mix Rice and Cheese: Remove the skillet from heat and stir in the cooked rice and half of the shredded cheese.
- Stuff the Peppers: Pour ½ cup of water into a baking dish. Stuff each bell pepper with the meat and rice mixture, placing them in the baking dish. Sprinkle the remaining shredded cheese on top of the stuffed peppers.
- Bake: Cover the baking dish with aluminum foil that has been lightly sprayed with cooking spray to prevent sticking. Bake for 30 minutes, then uncover and bake for an additional 5 minutes, or until the cheese is lightly browned and the filling is hot. Serve immediately.
Notes
For a vegetarian option, substitute the ground beef or turkey with cooked quinoa, lentils, or black beans.
Feel free to mix up the cheese blend—mozzarella, cheddar, and Parmesan are great choices.
If you prefer softer peppers, roast them in the oven at 375°F for 10-15 minutes before stuffing.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 7g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
