Name: Stuffed Peppers with Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 6 large bell peppers (any color, tops removed, seeds removed); 2 tablespoons olive oil; 1 small onion (finely chopped); 2 cloves garlic (minced); 1 pound ground beef (or turkey, chicken, or plant-based alternative); 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon Italian seasoning; ½ teaspoon paprika; 1 cup cooked rice (white or brown); 1 can (14.5 oz diced tomatoes, drained); ½ cup tomato sauce; ½ cup shredded cheese (cheddar, mozzarella, or a blend); ¼ cup shredded cheese; Fresh parsley or basil (chopped (optional)); Simple Green Salad: Mixed greens (cherry tomatoes, cucumbers, and a light vinaigrette); Garlic Bread: Slices of baguette brushed with garlic butter and toasted to perfection

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A Flavorful and Satisfying Meal

There’s something comforting about stuffed peppers with rice. They’re hearty, colorful, and packed with delicious flavors that make every bite satisfying. Whether you’re looking for an easy weeknight dinner or a dish to impress at a gathering, stuffed peppers are a classic choice that never disappoints.

This recipe is great because it’s simple to make, yet feels special. You can customize it with different proteins, spices, or even make it vegetarian. Plus, it’s a fantastic way to use up leftover rice and turn it into a mouthwatering meal.

As the seasons change, stuffed peppers offer a warm and cozy dish in the colder months and a fresh, vibrant meal in the summer when bell peppers are at their peak. No matter the time of year, they bring comfort and flavor to the table.

Why You’ll Love It

Easy to Make – With just a few simple steps, you’ll have a delicious meal ready to serve.
Versatile – You can use ground beef, turkey, chicken, or even lentils for a vegetarian version.

Great for Meal Prep – Make them ahead of time and enjoy throughout the week.
Nutrient-Packed – Loaded with fiber, protein, and vitamins from the peppers and filling.
Customizable – Adjust the spices, cheeses, or grains to suit your taste preferences.

Ingredient List

For the Stuffed Peppers:

6 large bell peppers (any color, tops removed, seeds removed)
2 tablespoons olive oil
1 small onion, finely chopped

2 cloves garlic, minced
1 pound ground beef (or turkey, chicken, or plant-based alternative)
1 teaspoon salt

½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon paprika

1 cup cooked rice (white or brown)
1 can (14.5 oz) diced tomatoes, drained
½ cup tomato sauce

½ cup shredded cheese (cheddar, mozzarella, or a blend)

For the Topping:

¼ cup shredded cheese
Fresh parsley or basil, chopped (optional)

Optional Side Dish Ideas:

Simple Green Salad: Mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette
Garlic Bread: Slices of baguette brushed with garlic butter and toasted to perfection

Kitchen Tools Needed

Knife and Cutting Board – For chopping the onions, garlic, and preparing the bell peppers.

Large Skillet – To cook the filling, including the meat, onions, and seasoning.
Mixing Spoon – For stirring and combining the filling ingredients.
Measuring Cups and Spoons – To ensure accurate ingredient portions.

Baking Dish (9×13 inches) – To hold the stuffed peppers while baking.
Aluminum Foil – To cover the peppers while baking to prevent drying out.
Oven Mitts – For safely handling the hot baking dish.

Cooking Instructions

Step 1: Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly grease a baking dish and place the peppers upright inside.

Step 2: Cook the Filling

Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant. Add the ground beef (or protein of choice), breaking it up as it cooks. Season with salt, pepper, Italian seasoning, and paprika. Cook until the meat is browned.

Step 3: Add Rice and Tomatoes

Stir in the cooked rice, diced tomatoes, and tomato sauce. Mix well and let it simmer for 3-5 minutes, allowing the flavors to combine.

Step 4: Stuff the Peppers

Spoon the filling into each pepper, packing it in gently. Top with shredded cheese.

Step 5: Bake

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Step 6: Serve

Garnish with fresh parsley or basil. Serve hot with a side salad or garlic bread.

Tips and Tricks for Success

Choose Firm Bell Peppers – Select peppers that can stand upright and have a firm texture to hold the filling well.
Precook the Peppers (Optional) – If you prefer softer peppers, blanch them in boiling water for 2-3 minutes before stuffing.
Use Leftover Rice – Day-old rice absorbs flavors better and prevents the filling from becoming too mushy.

Try Different Cheeses – Experiment with cheeses like feta, parmesan, or pepper jack for unique flavors.
Add Extra Veggies – Diced zucchini, mushrooms, or carrots can add texture and nutrition to the filling.
Make it Spicy – Add red pepper flakes or diced jalapeños for a spicy kick.

Prepare Ahead – Assemble the stuffed peppers a day in advance and refrigerate until ready to bake for a stress-free meal.

Ingredient Substitutions and Variations

Substitutions

Protein: Swap ground beef for ground turkey, chicken, or plant-based crumbles.
Rice: Use quinoa, cauliflower rice, or couscous for a different texture.

Dairy-Free: Omit cheese or use a dairy-free alternative.
Tomatoes: Replace diced tomatoes with tomato paste mixed with water for a smoother filling.

Variations

Mexican Style: Add black beans, corn, and taco seasoning.

Mediterranean Style: Use feta cheese, olives, and oregano.
Spicy Version: Add jalapeños and chili powder for extra heat.

Serving Suggestions

With a Side Salad – A fresh green salad balances the richness of the stuffed peppers.

With Garlic Bread – Toasted bread is perfect for scooping up any extra filling.
With a Yogurt or Sour Cream Sauce – A creamy topping enhances the flavors.
With Roasted Vegetables – Serve with a side of roasted zucchini or carrots.

With a Grain Bowl – Pair with extra rice or quinoa for a filling meal.

Storage and Reheating Instructions

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze fully cooked stuffed peppers for up to 3 months. Thaw overnight before reheating.

Reheating: Bake at 350°F (175°C) for 15-20 minutes or microwave for 2-3 minutes until heated through.

FAQ

1. Can I make stuffed peppers ahead of time?

Yes! Assemble them a day in advance, refrigerate, and bake when ready.

2. Can I freeze stuffed peppers?

Absolutely! Freeze before or after baking for easy meal prep.

3. What type of bell peppers work best?

Red, yellow, or orange peppers are sweeter, while green ones have a stronger flavor.

4. Can I use uncooked rice?

It’s best to use cooked rice, but you can use uncooked if you adjust the liquid and baking time.

5. How do I make this dish vegetarian?

Use lentils, mushrooms, or plant-based crumbles instead of meat.

6. What can I use instead of cheese?

Nutritional yeast or dairy-free cheese works well for a vegan version.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!

Stuffed Peppers with Rice

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American, Mediterranean

Servings 6 servings

Calories 300 kcal

Equipment

Knife and Cutting Board
Large skillet
Mixing Spoon

Measuring cups and spoons
Baking dish (9×13 inches)
Aluminum Foil

Oven Mitts