These stuffed bell peppers are an excellent heart and stomach friendly meal with tender peppers stuffed with a savory filling of seasoned ground beef, rice and rich tomato sauce. These are perfect weeknight dinners or meal prep as they’re as versatile as they are satisfying.
My Stuffed Pepper Experience
I liked how comforting and filling stuffed bell peppers were when I first made them. My family loved the combination of juicy peppers and hearty filling, so this was a regular in my kitchen.
Ingredients
For the Peppers:
Bell peppers: Remove the tops from 4–6 large (any color, seeds removed)
For the Filling:
Ground beef: 1 lb
Cooked rice: 1 cup (white or brown)
Onion: 1 small, diced
Garlic: 2 cloves, minced
Tomato sauce: 1 cup
Diced tomatoes: 1 can (14 oz), drained
Worcestershire sauce: 1 tbsp
Italian seasoning: 1 tsp
Salt and pepper: To taste
Shredded cheese: 8 ounces (cheddar, mozzarella, or a blend)
Optional Toppings:
Parsley: Chopped, for garnish
Extra cheese: For a gooey topping
Step-by-Step Instructions
Step 1: Preheat the Oven
Place preheated oven to 375°F (190°C).
Step 2: Prepare the Bell Peppers
Chop off the tops of the peppers, and take the seeds and membranes out.
Flame is recommended to be softened slightly in salted water for 3–4 minutes. Drain and set aside.
Step 3: Put the Filling Cook, Then Have the Mixture Cool Down a Bit Before Proceeding.
You can heat the skillet to medium, add ground beef and cook it (until crumbled). To remove the excess fat from the meat, if required.
After that, sauté finely minced onion and garlic lightly too into the skillet and then add the meat. I sweated them out for about three minutes.
Then add the cooked rice, tomato paste, chopped tomatoes, Worcestershire sauce, Italian herbs, salt and pepper. For 5 minutes, heat until thoroughly heated, then mix well.
Step 4: Proceed To Stuff The Peppers
Place the baking dish in the oven. Put bell peppers on the bottom side in it.
Press filling down into each pepper and gently spoon filling in until you are able to fill by spooning the little bit in and pressing the filling down. Finally, you sprinkle some shredded cheese on top of each.
Step 5: Tough Call BakeAway
Cover foil paper and bake for 25 minutes.
Second, remove the paper and continue baking for another 10 minutes until the top cheese is tr Years have hardly passed since then.
Step 6: I’ll Go With Serve
As dietary, pour a little more cheese, as decor, the thing. Perse. And its served while it’s still warm with a side salad or with crust breads.
Perfect Stuffed Bell Peppers Tips
Choose Uniform Peppers: This ensures even cooking.
Blanch for Tenderness: Stuffed before baking, the peppers are soft, but not overbaked, thanks to a quick braise before stuffing.
Make It Ahead: Stuff the peppers ahead of time and bake when you want to eat.
Customize the Filling: Beans, corn, or whatever other vegetables you’ve got hanging around are welcome.
Why You’ll Love This Recipe
Hearty and Balanced: All in one dish — veggie, protein, carbs.
Customizable: Change the filling to fit your tastes or your dietary needs.
Family-Friendly: A fun and colorful meal thing kids as well as adults will like.
A Dish That Brings Smiles
My first time popping these stuffed peppers on the table, the colors were vibrant, the aromas savory, and no one at the table was not impressed. It was a dish that was food as it looked—beautiful—and comfort as it tasted.
Give this recipe a try and cozy, delicious goodness of homemade stuffed bell peppers awaits! 🌶️🍅
IF YOU WANT , YOU CAN VISIT MY Recipe
