Stuffed Bell Peppers
Looking for a flavorful and satisfying meal to serve your family tonight? These Stuffed Bell Peppers are sure to impress! Packed with savory ingredients and topped with melted cheese, this dish is a crowd-pleaser.
Ingredients:
- 4 bell peppers (any color)
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, diced
- 1 can diced tomatoes
- 1 cup shredded cheese
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions:
- Preheat the oven to 375°F.
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, brown the ground beef with the diced onion. Season with salt, pepper, garlic powder, and Italian seasoning.
- Stir in the cooked rice and diced tomatoes. Cook until heated through.
- Stuff the bell peppers with the beef mixture and place them in a baking dish.
- Top each bell pepper with shredded cheese.
- Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
- Remove the foil and bake for an additional 5 minutes to melt the cheese.
- Serve hot and enjoy!
Popular questions:
- Can I use ground turkey instead of ground beef?
- Can I use quinoa instead of rice?
- Can I add additional vegetables to the stuffing?
- How can I make this recipe vegetarian?
- Can I freeze these stuffed peppers?
- What can I serve with stuffed bell peppers?
- How long do leftovers last?
- Can I use different types of cheese?
- Can I make these stuffed peppers in advance?
- How can I make this dish spicier?
Yes, you can substitute ground turkey for ground beef in this recipe for a lighter option.
Yes, quinoa can be used as a nutritious alternative to rice in this recipe.
Absolutely, feel free to customize the filling with your favorite veggies like corn, black beans, or spinach.
Replace the ground beef with cooked lentils or crumbled tofu for a meatless version.
Yes, these stuffed peppers can be frozen for up to 3 months. Thaw in the fridge before reheating.
They pair well with a side salad, garlic bread, or roasted vegetables.
Leftover stuffed bell peppers can be refrigerated for up to 3 days.
Feel free to experiment with different cheeses like mozzarella, cheddar, or pepper jack.
Prepare the filling and stuff the peppers in advance, then bake when ready to serve.
Add chopped jalapeños or red pepper flakes to the filling for a kick of heat.
Helpful tips:
- For an extra burst of flavor, use fire-roasted diced tomatoes.
- Experiment with different herbs and spices to customize the seasoning to your taste.
- Try adding a dollop of sour cream or salsa on top before serving for a refreshing twist.
- To make this dish gluten-free, ensure the rice you use is gluten-free certified.
- Don’t overcook the bell peppers to maintain a slight crunch for texture.
- Consider adding a sprinkle of breadcrumbs on top of the cheese for a crispy finish.
- Make a double batch and freeze half for an easy weeknight meal later on.
- Try using a mix of different colored bell peppers for a visually appealing presentation.
- Feel free to add ground sausage or ground chicken for a different flavor profile.
- Garnish with fresh herbs like parsley or cilantro for a pop of color.
Expert Secrets:
- Pre-cook the bell peppers in boiling water for a few minutes before stuffing for quicker baking.
- Mix in a can of black beans or corn to the filling for added texture and flavor.
- Add a splash of Worcestershire sauce to the beef mixture for a rich umami depth.
- Layer the bottom of the baking dish with marinara sauce for an extra saucy finish.
- Sprinkle Parmesan cheese on top of the shredded cheese for a cheesy crust.
- Try using different types of rice like brown rice or wild rice for a nutty flavor.
- For a low-carb version, use cauliflower rice instead of regular rice.
- Drizzle balsamic glaze on top of the stuffed peppers for a sweet and tangy kick.
- Season the filling with taco seasoning for a Tex-Mex twist on this classic dish.
- Roast the bell peppers in the oven before stuffing for a charred, smoky flavor.