Easy Stuffed Bell Peppers: A Delicious and Simple Recipe

Easy stuffed bell peppers are a weeknight dinner champion, bursting with flavor and surprisingly simple to prepare. Forget complicated recipes that require hours in the kitchen; this version is designed for busy lives, delivering a satisfying and wholesome meal with minimal effort. Have you ever craved a dish that’s both comforting and visually appealing? These vibrant peppers, plump with a savory filling, are the answer!

Stuffed peppers have a rich history, with variations found across numerous cultures. From the “dolma” of the Mediterranean and Middle East, often featuring grape leaves or vegetables filled with rice and herbs, to the Southwestern American versions brimming with meat and spices, the concept of stuffing vegetables is a global culinary tradition. This particular recipe leans towards a classic American style, focusing on ease and accessibility.

What makes easy stuffed bell peppers so universally loved? It’s a combination of factors. The slight sweetness of the roasted bell pepper perfectly complements the savory filling, creating a delightful contrast. The texture is also fantastic – the tender pepper, the hearty filling, and the optional melted cheese on top offer a symphony of sensations. But perhaps the biggest draw is the convenience. This recipe is incredibly adaptable, allowing you to use whatever ground meat or vegetables you have on hand. Plus, it’s a great way to sneak in extra veggies for picky eaters! So, let’s get cooking and create a delicious and satisfying meal that everyone will enjoy.

this RECIPE

Ingredients:

• 4 large bell peppers (any color), halved lengthwise and seeded
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup cooked rice (long grain or medium grain works best)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese, divided
• 1/4 cup chopped fresh parsley, for garnish (optional)
• 1 tablespoon olive oil
• 1/2 cup beef broth (or water)

Preparing the Filling:

Okay, let’s get started with the heart of our stuffed peppers – the delicious filling! This is where all the flavor comes together, so pay attention to the details. I promise, it’s easier than it looks!

1. Sauté the Aromatics: First, grab a large skillet and drizzle in that tablespoon of olive oil. Heat it over medium heat. Once the oil is shimmering (that’s how you know it’s ready!), add the chopped onion. Cook the onion until it’s softened and translucent, usually about 5-7 minutes. Don’t rush this step; softened onions release their sweetness and build a great flavor base. Next, toss in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
2. Brown the Ground Beef: Now, add the ground beef to the skillet. Use a spatula or wooden spoon to break it up into smaller pieces. Cook the beef until it’s browned all over, making sure to crumble it well. This usually takes about 7-10 minutes. As the beef cooks, drain off any excess grease. Nobody wants greasy stuffed peppers!
3. Simmer in Tomato Goodness: Once the beef is browned and drained, it’s time to add the tomato sauce and diced tomatoes (don’t drain them!). Stir everything together well to combine. Then, add the cooked rice, dried oregano, dried basil, salt, and pepper. Give it another good stir to make sure all the ingredients are evenly distributed.
4. Let the Flavors Meld: Reduce the heat to low, cover the skillet, and let the filling simmer for about 15-20 minutes. This allows all the flavors to meld together beautifully. Stir occasionally to prevent sticking. The longer it simmers, the richer and more flavorful the filling will become. This is a great time to prep your bell peppers!

Preparing the Bell Peppers:

While the filling is simmering away, let’s get those bell peppers ready to be stuffed. This part is super simple!

1. Prep the Peppers: Take your bell peppers and rinse them thoroughly under cold water. Cut each pepper lengthwise in half, from stem to bottom. Use a spoon to remove the seeds and any white membranes inside. You want nice, clean pepper halves ready to receive their filling.
2. Optional Pre-Cooking (for Softer Peppers): If you prefer your bell peppers to be softer, you can pre-cook them slightly. There are a couple of ways to do this:
   • Blanching: Bring a large pot of water to a boil. Add the pepper halves and blanch them for about 3-5 minutes. Then, immediately transfer them to an ice bath to stop the cooking process. This will soften them slightly without making them mushy.
   • Microwaving: Place the pepper halves in a microwave-safe dish with a tablespoon or two of water. Cover the dish and microwave on high for 3-5 minutes, or until the peppers are slightly softened.

   I usually skip this step because I like a little bit of crunch to my peppers, but it’s totally up to you!

Stuffing and Baking:

Alright, the moment we’ve been waiting for! It’s time to stuff those peppers and get them into the oven. The aroma in your kitchen should be amazing by now!

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures the peppers cook evenly and the cheese melts beautifully.
2. Assemble the Peppers: Lightly grease a 9×13 inch baking dish. This will prevent the peppers from sticking to the bottom. Arrange the bell pepper halves in the dish, cut-side up.
3. Stuff ‘Em Good: Spoon the prepared filling generously into each bell pepper half. Pack it in there! You want each pepper to be bursting with flavor. Don’t be afraid to overfill them slightly; the filling will settle as it bakes.
4. Add Broth and Cheese: Pour the beef broth (or water) into the bottom of the baking dish. This will help keep the peppers moist and prevent them from drying out. Sprinkle about half of the shredded cheddar cheese evenly over the stuffed peppers.
5. Bake to Perfection: Cover the baking dish with aluminum foil. This will help steam the peppers and ensure they cook through evenly. Bake for 30 minutes.
6. Uncover and Finish: Remove the foil and sprinkle the remaining cheddar cheese over the peppers. Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender. The peppers should be easily pierced with a fork.

Serving and Enjoying:

The stuffed peppers are ready! Now for the best part – enjoying them! Here are a few tips for serving and making the most of your delicious creation.

1. Let Them Rest: Remove the baking dish from the oven and let the stuffed peppers rest for about 5-10 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.
2. Garnish and Serve: Sprinkle the chopped fresh parsley over the stuffed peppers for a pop of color and freshness (optional, but highly recommended!). Serve the stuffed peppers hot, straight from the baking dish.
3. Sides and Pairings: Stuffed bell peppers are a complete meal on their own, but they also pair well with a variety of sides. Consider serving them with a simple side salad, some crusty bread for soaking up the delicious sauce, or a dollop of sour cream or Greek yogurt for added richness.
4. Storage and Reheating: Leftover stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave them, bake them in the oven, or even pan-fry them. Microwaving is the quickest option, but baking in the oven will help retain their texture and flavor.

Tips and Variations:

Want to customize your stuffed bell peppers? Here are a few ideas to get you started:

• Different Meats: Substitute ground beef with ground turkey, ground chicken, or even Italian sausage. Each meat will add a unique flavor profile to the dish.
• Vegetarian Option: For a vegetarian version, replace the ground beef with cooked lentils, quinoa, or black beans. You can also add more vegetables, such as chopped zucchini, mushrooms, or corn.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a little extra heat.
• Cheese Variations: Experiment with different types of cheese, such as mozzarella, Monterey Jack, or pepper jack.
• Add More Veggies: Mix in other chopped vegetables like carrots, celery, or spinach to the filling for added nutrients and flavor.
• Rice Alternatives: Use brown rice, quinoa, or couscous instead of white rice for a healthier option.
• Mexican-Inspired: Add a packet of taco seasoning to the ground beef while browning it. Top with salsa, sour cream, and guacamole after baking.
• Italian-Inspired: Use Italian sausage instead of ground beef. Add a can of cannellini beans to the filling. Top with grated Parmesan cheese after baking.

Enjoy!

I hope you enjoy making and eating these easy stuffed bell peppers as much as I do! They’re a versatile and satisfying meal that’s perfect for any occasion. Don’t be afraid to experiment with different ingredients and flavors to create your own unique version. Happy cooking!

Conclusion:

This isn’t just another recipe; it’s a gateway to delicious, satisfying, and surprisingly easy weeknight dinners. These easy stuffed bell peppers are a vibrant explosion of flavor and texture, a complete meal nestled within a colorful, edible bowl. From the savory filling to the perfectly softened pepper, every bite is a testament to how simple ingredients can come together to create something truly special. I genuinely believe this recipe deserves a permanent spot in your regular rotation.

Why is it a must-try? Because it’s incredibly versatile! You can easily adapt the filling to suit your dietary needs and preferences. Vegetarian? Swap the ground meat for lentils, quinoa, or crumbled tofu. Looking for a spicier kick? Add a pinch of cayenne pepper or a dash of your favorite hot sauce. Need a gluten-free option? Simply ensure your tomato sauce and any added seasonings are gluten-free. The possibilities are truly endless!

Beyond the adaptability, it’s also incredibly convenient. You can prep the filling ahead of time, making it a breeze to assemble the peppers when you’re ready to bake. Leftovers are fantastic too, making it perfect for meal prepping lunches or enjoying a second delicious dinner.

Speaking of serving suggestions, these easy stuffed bell peppers are wonderful on their own, but they also pair beautifully with a variety of sides. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the peppers. Alternatively, a side of creamy polenta or fluffy couscous complements the flavors perfectly. For a heartier meal, consider serving them alongside roasted vegetables like broccoli, asparagus, or sweet potatoes.

And don’t forget about variations! If you’re feeling adventurous, try using different types of peppers. Poblano peppers offer a mild heat, while Anaheim peppers provide a slightly sweeter flavor. You can also experiment with different cheeses. Monterey Jack, pepper jack, or even a sprinkle of feta cheese can add a unique twist to the filling.

Another fun variation is to top the peppers with a dollop of sour cream or Greek yogurt after baking. This adds a tangy creaminess that balances the savory flavors beautifully. You could also sprinkle them with fresh herbs like cilantro, parsley, or chives for a pop of color and freshness.

I’m so excited for you to try this recipe! I poured my heart into creating a dish that’s both delicious and accessible, and I truly believe you’ll love it as much as I do. Don’t be afraid to get creative and experiment with different ingredients and variations to make it your own.

Once you’ve had a chance to try these easy stuffed bell peppers, I’d absolutely love to hear about your experience. Did you make any modifications? What were your favorite toppings? What did you serve them with? Share your photos and comments – I can’t wait to see what you create! Your feedback is invaluable and helps me continue to improve and share recipes that you’ll truly enjoy. So, go ahead, grab those bell peppers, and get cooking! You won’t regret it. Happy cooking!