Oh my goodness, let me tell you about stuffed bell peppers! They’re like little edible bowls of cozy goodness, and trust me, they aren’t as complicated as you might think. These easy stuffed bell peppers are an absolute lifesaver on busy weeknights. You know how sometimes you just crave something comforting but don’t want to spend hours in the kitchen? That’s where these beauties come in! I’ve got five totally different, super-simple recipes for you to try, from classic beefy ones to lighter veggie-packed versions. Seriously, my family gobbles these up no matter which way I make ’em! They remind me of those Sunday suppers when I was a kid, but totally doable any night of the week.
Why You’ll Love These Easy Stuffed Bell Peppers
Seriously, why wouldn’t you love them? They’re just the best because they’re so darn fast and easy to make. You get all this amazing flavor without hardly any effort at all. Plus, they’re super versatile – you can totally switch things up to fit what you’ve got on hand or what your family loves. And the best part? Everyone, and I mean *everyone*, devours them. They’re just a total win-win!
Gather Your Ingredients for Easy Stuffed Bell Peppers
Alright, let’s get our mise en place ready! The beauty of these stuffed bell peppers is that they use pretty standard pantry staples. For this basic recipe, you’ll want about 4 big bell peppers – any color works, but I love a mix! Then, grab about a pound and a half of ground meat. I usually go for a good 80/20 ground beef because it has just enough fat to keep things juicy, but ground turkey or chicken are totally fine too. You’ll need one medium onion, finely chopped, and a couple of cloves of garlic, minced. For the saucy part, a 14.5-ounce can of diced tomatoes (undrained!) and maybe a little dash of tomato sauce if you like it extra saucy. And don’t forget your cooked rice! About 2 cups should do the trick. Of course, we’ll need some shredded cheese for that glorious cheesy topping – cheddar or a Mexican blend are my faves. And last but not least, your trusty seasonings: salt, pepper, maybe some Italian herbs or a pinch of paprika. These are just the starting points, though – we’ll chat about fun variations soon!
Step-by-Step Guide: How to Make Easy Stuffed Bell Peppers
Okay, let’s get down to it! Making these easy stuffed bell peppers is seriously straightforward. You’ll be amazed at how simple it is to turn these colorful veggies into a full meal. First things first, get that oven preheating to 375°F (that’s about 190°C for my metric friends). It’s always good to get that oven nice and hot while you get everything prepped.
Preparing the Bell Peppers
Now, let’s get our pepper boats ready. You’ll want to slice your bell peppers in half lengthwise. Then, carefully scoop out all those seeds and the white pithy bits. If you’re worried about them tipping over in the baking dish, here’s a little trick: just shave off a tiny sliver from the bottom so they sit flat. Easy peasy!
Cooking the Filling for Easy Stuffed Bell Peppers
In a big skillet over medium-high heat, toss in your ground meat, chopped onion, and minced garlic. Cook it all up, breaking up the meat as you go, until it’s nicely browned. Nobody wants greasy peppers, so give it a good drain to get rid of that excess fat. Then, stir in your diced tomatoes (with their juice!), the cooked rice, and all your seasonings – salt, pepper, whatever makes your taste buds happy! Mix it all together until it’s just combined. For a recipe similar to this, check out these stuffed peppers for some inspiration!
Stuffing and Baking the Peppers
Now for the fun part! Spoon that delicious filling generously into each bell pepper half. Don’t be shy – mound it up! Arrange the stuffed peppers snugly in a baking dish. Pour about half an inch of water or broth into the bottom of the dish – this helps steam the peppers and keep them tender. Cover the whole dish tightly with foil. Pop it into your preheated oven for about 30-40 minutes, or until the peppers are getting nice and tender when you poke them.
The Cheesy Topping and Final Bake
After that initial bake, carefully remove the foil. See? The peppers are looking so good already! Now, sprinkle your favorite cheese all over the top of each stuffed pepper. Pop the dish back into the oven, *uncovered* this time, for another 10-15 minutes. You just want that cheese to melt into a glorious, bubbly, golden blanket. Perfection!
Five Delicious Easy Stuffed Bell Peppers Recipes to Try
Okay, get ready because this is where the real fun begins! We’ve covered the basics, but now let’s talk about how you can totally switch things up with five fantastic easy stuffed bell peppers recipes. Each one takes that basic idea and gives it a whole new personality. We’ve got the hearty classic, a lighter turkey option packed with veggies, a super creamy chicken and rice version, a hearty lentil stuffed pepper for our veggie pals, and a zesty taco-inspired one that’ll make your taste buds sing. Pick your favorite or try them all! You might find inspiration here for some other yummy dishes, like this goulash or maybe these stuffed shells!
Recipe 1: Classic Ground Beef Stuffed Bell Peppers
This is the OG, the one you probably grew up with! For this version, stick to the basic ingredients we talked about – a pound of good ol’ ground beef, onion, garlic, diced tomatoes, and about 1.5 cups of cooked rice. The magic happens with the seasoning, so don’t be shy! I love adding a pinch of dried oregano and maybe a dusting of smoked paprika to my ground beef mixture. It gives it this really warm, comforting flavor. Once they’re stuffed and baked, top ’em with a healthy layer of shredded cheddar cheese. It’s simple, hearty, and absolutely delicious. Seriously, it never fails to please a crowd!
Recipe 2: Easy Turkey and Veggie Stuffed Bell Peppers
If you’re looking for something a bit lighter but still super satisfying, this is your go-to. Swap the ground beef for about a pound of ground turkey. Then, load up that filling with extra veggies! I love adding finely chopped zucchini, shredded carrots, and some corn – frozen corn works great here! You’ll still use diced tomatoes and cooked rice, but maybe use a bit less rice to make more room for all those lovely veggies. Season it with Italian herbs like basil and parsley. This one comes out so colorful and vibrant, and the turkey keeps it from feeling too heavy. Perfect for a fresh spin on stuffed peppers!
Recipe 3: Cheesy Chicken and Rice Stuffed Bell Peppers
Oh, this one is pure comfort food! Instead of ground meat, you’ll use about 2 cups of cooked, shredded chicken. Mix that with your cooked rice, some diced tomatoes (or a can of creamy tomato soup for extra creaminess – trust me on this!), and a generous amount of cheese. I’m talking shredded Monterey Jack or a Colby-Jack blend – something that melts beautifully! Add a little bit of chopped celery and onion sautéed until soft for some texture. Some people even add a dollop of sour cream or cream cheese to the filling to make it extra decadent. It’s like a creamy chicken and rice casserole tucked inside a pepper! For more cheesy goodness, check out this amazing baked mac and cheese recipe!
Recipe 4: Vegetarian Stuffed Bell Peppers with Lentils
You don’t need meat to make stuffed peppers amazing! For this veggie powerhouse, grab about a cup of cooked brown or green lentils. Sauté some finely diced mushrooms, onions, and bell pepper scraps (use those bits you cut off earlier!) until they’re tender. Mix the cooked lentils with your sautéed veggies, about 1.5 cups of cooked rice, diced tomatoes, and your favorite seasonings – cumin and chili powder are fantastic here for a little warmth. A little bit of vegetable broth or tomato paste can help bind it all together. Top with your favorite vegan cheese or a sharp cheddar if you’re not going fully vegan. They’re hearty, filling, and so good for you!
Recipe 5: Spicy Taco Stuffed Bell Peppers
Get ready for a fiesta in your mouth! This recipe is so much fun. Use your pound of ground beef (or turkey!) and season it up with taco seasoning – you can buy a packet or make your own blend with chili powder, cumin, paprika, garlic powder, and onion powder. Stir in some drained black beans and corn along with your diced tomatoes and cooked rice. Once they’re baked and topped with a melty blend of cheddar and pepper jack cheese, serve them with all your favorite taco fixings! Think salsa, a cooling dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro. It’s like a taco night, but in a bell pepper! You might also love a taco pasta salad for another fun twist!
Tips for Perfect Easy Stuffed Bell Peppers
Alright, let’s talk about making these easy stuffed bell peppers truly shine! First off, pick the right peppers: look for ones that are firm and have a nice glossy sheen. Avoid any with soft spots or wrinkles! To make sure they don’t get watery, I always drain the meat really, really well after cooking it. And that little bit of water or broth at the bottom of the pan? Crucial! It steams the peppers making them tender. My biggest tip? Don’t overbake them once the cheese is on, or they can get a bit mushy. You want them tender but still holding their shape!
Ingredient Notes and Substitutions for Easy Stuffed Bell Peppers
One of the best things about these stuffed peppers is how flexible they are! Don’t have ground beef? No problem! Ground turkey, chicken, or even Italian sausage work like a charm. If you’re aiming for meatless, I absolutely adore using cooked lentils – they give such a hearty texture, or even a mix of black beans and corn. For the rice, you can totally swap it out for quinoa or even some cauliflower rice if you’re watching carbs. And cheese, well, you can’t go wrong! Feta, mozzarella, or a spicy pepper jack would be delicious. For a great vegetarian option, check out these lentil burgers – you can adapt some of those ideas!
Serving and Storage for Your Easy Stuffed Bell Peppers
These stuffed bell peppers are pretty much a complete meal on their own, but they pair beautifully with a nice big side salad – like this idea for a colorful veggie salad. A slice of crusty bread for soaking up any extra goodness is never a bad idea either! If you have leftovers (which is rare in my house!), just pop them into an airtight container in the fridge. They’ll keep well for about 3-4 days. To reheat, I pop them in the oven at 350°F (175°C) for about 15-20 minutes until they’re warmed through, or you can zap them quickly in the microwave.
Frequently Asked Questions About Easy Stuffed Bell Peppers
Can I make stuffed peppers ahead of time?
Oh, totally! Stuffed peppers are actually fantastic for making ahead. You can prepare them completely, stuff them, and store them covered in the fridge for up to a day before baking. Just add a little extra liquid to the pan when you bake them. You can even bake them, let them cool, and then store them in the fridge. Reheat them in the oven until they’re hot and bubbly again. It’s like having a ready-made dinner waiting for you!
How do I prevent my stuffed peppers from being watery?
That’s a super common question! The key is to drain your cooked meat really well after browning it – get rid of as much fat and liquid as possible. Also, make sure your diced tomatoes aren’t too watery; sometimes, I’ll even drain them a little. Using cooked rice that isn’t mushy also helps. And remember that little bit of water in the bottom of the baking dish? It’s for steaming the pepper itself, not for adding extra liquid to the filling.
What are good vegetarian options for stuffed peppers?
You’ve got so many yummy choices! Lentils are a superstar – they add such a satisfying, hearty texture. Black beans and corn are excellent too, especially for a taco-style pepper. I also love adding finely chopped mushrooms and extra veggies like zucchini or shredded carrots to bulk up the filling. Quinoa is another great grain alternative to rice if you’re looking for something different. Basically, anything that gives you some substance works!
Nutritional Information (Estimated)
Just a heads-up, this nutritional info is an estimate! Since we’re all about flexibility with these easy stuffed bell peppers, your exact numbers will change depending on what ingredients you use and how big your portions are. But generally, one stuffed pepper half comes in around 350 calories, with about 18g of fat and 22g of protein. Delicious *and* satisfying!
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Easy Stuffed Bell Peppers
- Total Time: 60 min
- Yield: 4 servings
- Diet: Vegetarian
Description
A collection of five simple and delicious stuffed bell pepper recipes.
Ingredients
- Bell peppers
- Ground meat (beef, turkey, or chicken)
- Onion
- Garlic
- Tomatoes (diced or sauce)
- Rice (cooked)
- Cheese (shredded)
- Seasonings (salt, pepper, herbs)
Instructions
- Preheat your oven.
- Cut bell peppers in half lengthwise and remove seeds.
- Cook ground meat with onion and garlic until browned.
- Drain excess fat.
- Stir in tomatoes, cooked rice, and seasonings.
- Stuff the bell pepper halves with the meat mixture.
- Place stuffed peppers in a baking dish.
- Add a small amount of water or broth to the bottom of the dish.
- Cover with foil and bake until peppers are tender.
- Remove foil, top with cheese, and bake until cheese is melted and bubbly.
Notes
- You can use any type of ground meat you prefer.
- Vegetarian options can be made using lentils or beans instead of meat.
- Experiment with different herbs and spices for varied flavors.
- Ensure peppers are tender but not mushy before adding cheese.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: stuffed bell peppers, easy recipe, ground beef, ground turkey, ground chicken, bell pepper dinner, baked peppers, cheesy peppers