Why Make This Recipe
Classic stuffed peppers are a comforting and hearty dish perfect for a cozy homemade dinner. They are colorful, nutritious, and versatile, allowing you to enjoy a variety of flavors in every bite. This recipe combines tender bell peppers with a flavorful filling of meat, rice, and cheese, making it a great way to use up ingredients you have on hand. Plus, it’s an excellent meal for families or gatherings as it looks fantastic on the table.
How to Make Classic Stuffed Peppers
Ingredients:
- 4 whole Bell Peppers (can substitute with poblanos or zucchini)
- 1 pound Ground Beef (can be replaced with ground turkey, chicken, or a plant-based alternative)
- 1 cup Cooked Rice (white, brown, or cauliflower rice)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Tomato Sauce (or crushed tomatoes)
- 1 cup Diced Tomatoes (drained)
- 1 tablespoon Italian Seasoning (or individual herbs like oregano and basil)
- to taste Salt
- to taste Black Pepper
- 1 cup Mozzarella Cheese (or cheddar)
- 1/4 cup Parmesan Cheese (finely grated)
- 1 tablespoon Olive Oil (or vegetable/canola oil)
- 1/4 cup Fresh Parsley (for garnish)
Directions:
- Preheat your oven to 375°F (190°C).
- Wash the bell peppers and cut the tops off. Remove the seeds and membranes gently. Place them in a baking dish, cut side up.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon as it cooks.
- Stir in the cooked rice, tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Mix well until combined and heated through.
- Remove from heat and fold in the mozzarella cheese and parmesan until melted.
- Spoon the filling mixture into each prepared bell pepper, packing it down slightly.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for another 10 minutes, or until the peppers are tender and the tops are golden.
- Garnish with fresh parsley before serving.
How to Serve Classic Stuffed Peppers
Serve classic stuffed peppers warm, directly from the oven. They can be enjoyed on their own or with a simple side salad for a complete meal. A dollop of sour cream or some extra cheese on top can add an extra touch of flavor.
How to Store Classic Stuffed Peppers
If you have leftovers, let them cool completely and then store them in an airtight container in the refrigerator. They will last for about 3-4 days. To reheat, place them in the microwave or oven until warmed through.
Tips to Make Classic Stuffed Peppers
- Feel free to experiment with different types of cheese for varied flavors.
- For a spicier dish, add some diced jalapeños to the filling.
- Use quinoa or barley instead of rice for a different texture and taste.
- You can prepare the stuffed peppers in advance and bake them just before serving.
Variation
You can also make vegetarian stuffed peppers by using black beans, lentils, or mushrooms instead of meat. Add more vegetables like corn or zucchini for extra nutrition.
FAQs
1. Can I freeze stuffed peppers?
Yes, you can freeze stuffed peppers. Wrap each one tightly in plastic wrap and place them in a freezer-safe container. They can be stored for up to 3 months.
2. What can I use instead of ground beef?
You can use ground turkey, chicken, or even a plant-based meat alternative to make it healthier and cater to different dietary preferences.
3. How do I know when the peppers are done?
The peppers should be tender but still hold their shape. You can check by piercing them with a fork; they should be easy to poke but not mushy.
Classic Stuffed Peppers
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
A comforting and hearty dish featuring bell peppers filled with a flavorful mixture of meat, rice, and cheese.
Ingredients
- 4 whole Bell Peppers (can substitute with poblanos or zucchini)
- 1 pound Ground Beef (can be replaced with ground turkey, chicken, or a plant-based alternative)
- 1 cup Cooked Rice (white, brown, or cauliflower rice)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Tomato Sauce (or crushed tomatoes)
- 1 cup Diced Tomatoes (drained)
- 1 tablespoon Italian Seasoning (or individual herbs like oregano and basil)
- to taste Salt
- to taste Black Pepper
- 1 cup Mozzarella Cheese (or cheddar)
- 1/4 cup Parmesan Cheese (finely grated)
- 1 tablespoon Olive Oil (or vegetable/canola oil)
- 1/4 cup Fresh Parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the bell peppers and cut the tops off. Remove the seeds and membranes gently. Place them in a baking dish, cut side up.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon as it cooks.
- Stir in the cooked rice, tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Mix well until combined and heated through.
- Remove from heat and fold in the mozzarella cheese and parmesan until melted.
- Spoon the filling mixture into each prepared bell pepper, packing it down slightly.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for another 10 minutes, or until the peppers are tender and the tops are golden.
- Garnish with fresh parsley before serving.
Notes
Feel free to experiment with different types of cheese. For a spicier dish, add diced jalapeños.