why make this recipe
Stuffed bell peppers are a delicious and colorful way to enjoy a meal. They are easy to make and can be customized to fit your taste. This recipe is perfect for busy weeknights or family gatherings. Plus, they are nutritious and packed with protein and veggies!
how to make Stuffed Bell Peppers
Ingredients:
- 4 bell peppers
- 1 cup cooked rice
- 1 pound ground beef or turkey
- 1 can diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh herbs for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, cook the ground beef or turkey until browned.
- Add the cooked rice, diced tomatoes, garlic powder, onion powder, salt, and pepper to the meat. Mix well.
- Stuff the bell peppers with the meat and rice mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, until the peppers are tender.
- If using, sprinkle cheese on top and bake uncovered for an additional 5 minutes until melted.
- Garnish with fresh herbs if desired and serve.
how to serve Stuffed Bell Peppers
Stuffed bell peppers can be served as a main dish. Pair them with a simple salad or some bread for a complete meal. You can also put extra toppings like avocado or sour cream for more flavor.
how to store Stuffed Bell Peppers
If you have leftovers, let the stuffed peppers cool completely. You can store them in an airtight container in the refrigerator for up to 3 days. To reheat, just pop them in the microwave or oven until warmed through.
tips to make Stuffed Bell Peppers
- Feel free to mix in other veggies like corn or black beans.
- For a vegan option, use quinoa and veggies instead of meat.
- Adjust the spices to your liking for more heat or flavor.
variation
You can change up the filling. Use cooked quinoa instead of rice, or try different meats like sausage or chicken. Add spices like cumin or chili powder for a twist!
FAQs
Q: Can I make stuffed bell peppers ahead of time?
A: Yes, you can prepare the stuffed peppers and refrigerate them. Bake them when you are ready to eat!
Q: Can I freeze stuffed bell peppers?
A: Yes! Stuffed peppers freeze well. Just wrap them tightly and store in the freezer for up to 3 months.
Q: What kind of bell peppers should I use?
A: Any color works! Red, yellow, green, or orange bell peppers all taste great and look colorful.
Stuffed Bell Peppers
Delicious and colorful stuffed bell peppers filled with ground meat and rice, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
- 4 bell peppers
- 1 cup cooked rice
- 1 pound ground beef or turkey
- 1 can diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, cook the ground beef or turkey until browned.
- Add the cooked rice, diced tomatoes, garlic powder, onion powder, salt, and pepper to the meat. Mix well.
- Stuff the bell peppers with the meat and rice mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, until the peppers are tender.
- If using, sprinkle cheese on top and bake uncovered for an additional 5 minutes until melted.
- Garnish with fresh herbs if desired and serve.
Notes
Feel free to mix in other veggies like corn or black beans. For a vegan option, use quinoa and veggies instead of meat. Adjust the spices to your liking for more heat or flavor.
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
