Hey there! I’m super excited to share one of my favorite weeknight meals with you: homemade stuffed peppers. Seriously, these are not your grandma’s bland, mushy stuffed peppers. This recipe is packed with flavor, super easy to customize, and comes together in a snap. I promise, even the pickiest eaters in your house will be asking for seconds.
- : Forget spending hours in the kitchen. This recipe is designed for busy weeknights.
- : You can easily swap out ingredients to suit your taste and dietary needs.
- : Packed with veggies and protein, it’s a guilt-free meal the whole family will enjoy.
- : We’re talking savory, slightly sweet, and totally satisfying.
- : 15 minutes
- : 35 minutes
- : 4 stuffed peppers
- 4 large bell peppers (any color, or a mix for fun!)
- 1 pound ground beef (or turkey, chicken, or plant-based alternative)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 cup cooked rice (white, brown, or quinoa all work great)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- Optional: Fresh parsley or basil for garnish
- : Preheat your oven to 190°C. Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers and set them aside.
- : In a large skillet, brown the ground beef (or your chosen protein) over medium-high heat. Drain off any excess grease.
- : Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
- : Stir in the diced tomatoes (undrained), tomato sauce, cooked rice, Italian seasoning, paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
- : Spoon the meat and rice mixture into the prepared bell peppers, packing them tightly.
- : Place the stuffed peppers in a baking dish and add about 1/2 inch of water to the bottom of the dish. Cover the dish with foil and bake for 25 minutes.
- : Remove the foil, sprinkle the shredded cheese over the top of the peppers, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- : Let the peppers cool slightly before serving. Garnish with fresh parsley or basil, if desired.
- : A simple green salad with a vinaigrette dressing is the perfect complement to the richness of the stuffed peppers.
- : Crusty garlic bread is great for soaking up any extra sauce.
- : Add some roasted broccoli, asparagus, or carrots for an extra boost of nutrients.
- : A dollop of sour cream or Greek yogurt can add a creamy tang that balances the flavors.
- : Add a pinch of red pepper flakes or a dash of hot sauce to the meat mixture for a spicy kick.
- : Mix in chopped zucchini, mushrooms, or spinach for extra nutrients and flavor.
- : Try using quinoa, couscous, or even cauliflower rice instead of rice.
- : Experiment with different cheeses like pepper jack, provolone, or feta.
- : Use plant-based ground meat and cheese alternatives. You can also add black beans or lentils to the filling for extra protein.
- Calories: 350-450 (depending on ingredients)
- Protein: 25-35g
- Carbohydrates: 30-40g
- Fat: 15-25g
Note: This is an estimate and can vary based on specific ingredients and portion sizes.
- Absolutely! You can assemble the stuffed peppers ahead of time and store them in the refrigerator for up to 24 hours before baking.
- Yes, you can! Bake the peppers as directed, let them cool completely, then wrap them individually in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- You can substitute with an equal amount of crushed tomatoes or marinara sauce.
- Yes! Place the stuffed peppers in your slow cooker, add about 1/2 inch of water to the bottom, and cook on low for 6-8 hours or on high for 3-4 hours.
