why make this recipe
Stuffed peppers are a comforting and hearty meal that is perfect for families. They are easy to make and can be customized with different fillings, making them a versatile choice for any night of the week. Plus, they are a great way to use up leftover rice and veggies.
how to make Stuffed Peppers
Ingredients :
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound ground beef or turkey
- 1 can diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Directions :
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until softened.
- Add ground beef or turkey to the skillet, cook until browned.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
- Stuff the mixture into the hollowed peppers.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake in the preheated oven for 25-30 minutes.
- If using, remove the foil, sprinkle cheese on top, and bake for an additional 5-10 minutes until melted.
- Serve warm.
how to serve Stuffed Peppers
Stuffed peppers can be served on their own or with a side salad. They are filling and satisfying, making them a great main dish. You can also pair them with bread or a nice dipping sauce to enhance the meal.
how to store Stuffed Peppers
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, you can freeze them. To freeze, wrap each stuffed pepper tightly in plastic wrap and then place them in a freezer-safe bag.
tips to make Stuffed Peppers
- You can use any color of bell peppers for this recipe – red, green, yellow, or orange.
- Feel free to add other vegetables you like, such as corn or black beans.
- For a spicier version, add some chopped jalapeños or chili powder to the filling.
- If you want a lighter option, you can substitute the ground meat with lentils or quinoa.
variation
You can make a vegetarian version by using black beans, quinoa, or mushrooms instead of ground meat. Additionally, you can change the seasonings to match different cuisines, such as using taco seasoning for a Mexican twist.
FAQs
Can I make stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers and store them in the fridge for a day before baking.
Can I use other types of meat?
Yes, you can use any type of ground meat you prefer, including chicken, pork, or even plant-based alternatives.
What can I serve with stuffed peppers?
Stuffed peppers go well with a side of rice, salad, or even garlic bread. You can also enjoy them with salsa or sour cream for added flavor.
Stuffed Peppers
A comforting and hearty meal, stuffed peppers are easy to make and customizable, perfect for families any night of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound ground beef or turkey
- 1 can diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until softened.
- Add ground beef or turkey to the skillet, cook until browned.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
- Stuff the mixture into the hollowed peppers.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake in the preheated oven for 25-30 minutes.
- If using, remove the foil, sprinkle cheese on top, and bake for an additional 5-10 minutes until melted.
- Serve warm.
Notes
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
