Here’s a classic recipe for making stuffed peppers:
Stuffed Peppers Recipe
Ingredients:
For the Peppers:
- 4 large bell peppers (any color)
- 1 pound ground beef, turkey, or chicken
- 1 cup cooked rice (white, brown, or quinoa)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded mozzarella or cheddar cheese
- 1/2 cup tomato sauce or marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Optional Add-ins:
- 1/2 cup corn kernels
- 1/2 cup black beans
- 1/4 cup chopped fresh parsley or cilantro
- 1/4 teaspoon red pepper flakes (for a bit of heat)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes inside.
- If needed, trim the bottoms slightly to make them stand upright. Set aside.
- Cook the Filling:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef (or turkey/chicken) to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
- Once the meat is cooked through, drain any excess fat if necessary.
- Stir in the cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. If using optional add-ins like corn or beans, add them now.
- Cook for another 2-3 minutes, stirring occasionally, until everything is well combined and heated through. Remove from heat and stir in half of the shredded cheese.
- Stuff the Peppers:
- Arrange the bell peppers in a baking dish, standing upright.
- Spoon the meat and rice mixture into each pepper, filling them to the top.
- Pour a little water (about 1/4 cup) into the bottom of the baking dish to help steam the peppers during baking.
- Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and sprinkle the remaining cheese on top of each pepper.
- Return to the oven and bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly, and the peppers are tender.
- Serve:
- Remove from the oven and let the stuffed peppers cool for a few minutes before serving.
- Garnish with fresh parsley or cilantro if desired.
Tips:
- Vegetarian Option: Substitute the ground meat with a plant-based protein like lentils or crumbled tofu.
- Make-Ahead: These stuffed peppers can be assembled ahead of time and stored in the refrigerator until ready to bake.
- Freezing: Stuffed peppers freeze well. After baking, let them cool completely, then freeze in an airtight container for up to 3 months. Reheat in the oven or microwave.