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–+ servings
Stuffed Bell Peppers

Discover the magic of Stuffed Bell Peppers Turn simple ingredients into a versatile and delicious dish perfect for any meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 medium to large bell peppers, any color
  • 1 lb ground beef (or turkey, chicken, Italian sausage, or plant-based crumbles)
  • 1 cup cooked rice (or quinoa, cauliflower rice)
  • 1 can diced tomatoes
  • 1 medium onion, diced
  • 1 cup mixed vegetables (zucchini, mushrooms, spinach, etc.)
  • 1 cup shredded cheese (mozzarella, cheddar, or feta)
  • 1 cup tomato sauce for topping and moisture
  • 2 tablespoons Italian seasoning or taco spices, depending on flavor profile
  • to taste salt and pepper
  • 1-2 tablespoons olive oil for sautéing

Equipment

  • Baking dish
  • Skillet
  • Spoon for mixing
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Cut the tops off bell peppers and remove seeds and membranes.
  3. In a skillet, heat olive oil over medium heat and sauté diced onions until translucent.
  4. Add ground meat to the skillet and cook until browned. Drain any excess fat.
  5. Mix in cooked rice, diced tomatoes, mixed vegetables, and spices into the meat.
  6. Fill each bell pepper with the meat mixture and place them upright in a baking dish.
  7. Pour tomato sauce around the base of the peppers to keep them moist during baking.
  8. Cover the dish with aluminum foil and bake for 30-35 minutes.
  9. Remove foil, sprinkle cheese on top of each pepper, and bake for an additional 10-15 minutes until cheese is bubbly.
  10. Let the stuffed peppers rest for 5 minutes before serving.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 550mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 90mgCalcium: 15mgIron: 15mg

Notes

Feel free to customize the filling based on your preferences or what you have on hand. You can switch the proteins and grains easily. For a vegetarian option, substitute meat with quinoa and legumes like black beans or lentils. These stuffed peppers can be prepared ahead of time and stored in the refrigerator for a quick dinner option. To freeze, allow peppers to cool completely, wrap them individually, and store in freezer-safe containers. They can last up to 3 months in the freezer. If you prefer softer peppers, consider blanching them in boiling water for a few minutes before stuffing.
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