Savory Stuffed Bell Peppers with Rice and Ground Meat

Savory Stuffed Bell Peppers with Rice and Ground Meat
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Say hello to your new go-to family dinner recipe—Savory Stuffed Bell Peppers with Rice and Ground Meat! These hearty, colorful bell peppers are filled to the brim with a flavorful mixture of seasoned ground meat, tender rice, and tangy tomato sauce. They’re baked until soft and juicy, with melted cheese on top for a finishing touch. This dish is not only delicious and comforting but also visually stunning and a fun way to sneak in some extra veggies for the kids!

The best part? You can make this meal ahead of time, freeze leftovers for later, or customize the filling to suit your family’s preferences. Let’s get cooking!

What You’ll Need

Ingredients:

  • 6 large bell peppers (any color)
  • 1 pound ground beef or ground turkey
  • 1 cup cooked rice (white, brown, or even quinoa)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes (drained)
  • 1 cup tomato sauce (plus extra for topping)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 cup shredded cheese (cheddar, mozzarella, or a mix)
  • 1 tablespoon olive oil (for sautéing)

Tools You’ll Need

  • A large skillet
  • A cutting board and knife
  • A medium mixing bowl
  • A baking dish (9×13 inch)
  • Aluminum foil
  • A spoon for scooping

Pro Tips

  1. Choose the Right Peppers: Look for bell peppers with flat bottoms so they can stand upright in the baking dish.
  2. Pre-Cook the Peppers: Parboil or microwave the peppers for a few minutes before stuffing to ensure they bake up tender.
  3. Customize the Filling: Add extra veggies (like diced zucchini or mushrooms), use ground chicken instead of beef, or swap rice for quinoa for a healthier twist.
  4. Cheese Upgrade: Use freshly grated cheese for the best melting and flavor—pre-shredded cheese often has additives that affect the texture.
  5. Make Ahead: Stuff the peppers up to a day in advance and refrigerate. Simply bake when ready to serve.

Substitutions and Variations

  • Ground Meat: Swap ground beef for turkey, chicken, or a plant-based meat alternative.
  • Grains: Use cooked quinoa, farro, or cauliflower rice instead of regular rice.
  • Sauce: Substitute tomato sauce with marinara or enchilada sauce for a different flavor.
  • Additions: Include black beans, corn, or diced jalapeños for a Tex-Mex spin.

Make-Ahead Tips

  • Filling: Prepare the filling up to 2 days ahead and refrigerate.
  • Peppers: Parboil the peppers, then store them in an airtight container in the fridge for up to 2 days.
  • Freezing: Freeze stuffed peppers before or after baking. If freezing before baking, add 10-15 minutes to the bake time when cooking from frozen.

Conclusion

Savory Stuffed Bell Peppers with Rice and Ground Meat are a total showstopper at the dinner table. Not only are they delicious and nutritious, but they’re also easy to make and perfect for feeding a crowd. Whether you’re enjoying them fresh out of the oven or reheating leftovers, this dish will fill your home with comforting aromas and happy smiles.

Give it a try, and don’t forget to share your experience in the comments below—I can’t wait to hear how your family enjoyed it! 😊

Savory Stuffed Bell Peppers with Rice and Ground Meat
Yield: Serves 6

Savory Stuffed Bell Peppers with Rice and Ground Meat

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Say hello to your new go-to family dinner recipe—Savory Stuffed Bell Peppers with Rice and Ground Meat! These hearty, colorful bell peppers are filled to the brim with a flavorful mixture of seasoned ground meat, tender rice, and tangy tomato sauce. They’re baked until soft and juicy, with melted cheese on top for a finishing touch. This dish is not only delicious and comforting but also visually stunning and a fun way to sneak in some extra veggies for the kids!

The best part? You can make this meal ahead of time, freeze leftovers for later, or customize the filling to suit your family's preferences. Let's get cooking!

Ingredients

  • 6 large bell peppers (any color)
  • 1 pound ground beef or ground turkey
  • 1 cup cooked rice (white, brown, or even quinoa)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes (drained)
  • 1 cup tomato sauce (plus extra for topping)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 cup shredded cheese (cheddar, mozzarella, or a mix)
  • 1 tablespoon olive oil (for sautéing)

Instructions

    Step 1: Prepare the Bell Peppers

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds and membranes. Reserve the tops for garnish if desired.
  3. Place the peppers upright in a baking dish. If desired, parboil them in boiling water for 3-5 minutes or microwave for 2-3 minutes to soften slightly.

Step 2: Make the Filling

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
  2. Add the ground beef or turkey, breaking it up with a spoon. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat if needed.
  3. Stir in the cooked rice, drained diced tomatoes, 1 cup of tomato sauce, Italian seasoning, paprika, salt, and pepper. Cook for another 2-3 minutes to combine. Taste and adjust seasoning as needed.

Step 3: Stuff the Bell Peppers

  1. Spoon the filling mixture evenly into the prepared bell peppers, packing it down gently.
  2. Top each pepper with a spoonful of tomato sauce and a sprinkle of shredded cheese.

Step 4: Bake the Bell Peppers

  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  2. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  3. Let the peppers cool for a few minutes before serving.

Step 5: Serve and Enjoy!

  1. Garnish the peppers with chopped parsley or the reserved tops, and serve warm. Pair with a simple side salad or crusty bread for a complete meal!

Notes

Leftovers and Storage

  • Storage: Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze individual stuffed peppers in airtight containers for up to 3 months.
  • Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave until heated through.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 427Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 101mgSodium: 613mgCarbohydrates: 21gFiber: 3gSugar: 6gProtein: 31g

Note that I am not a certified nutritionist or registered dietitian. Any nutritional information on mybudgetrecipes.com is calculated automatically and should only be used as a general guideline.

© Cora

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