Stuffed bell peppers are a tasty dish with filled bright peppers and a mixture of rice, meat, and vegetables. They make a colorful and filling meal that’s perfect for busy weeknights.
I like to think of it as a meal in a pepper! Sometimes I sneak in a little cheese or hot sauce for a fun twist.
For an easy finish, I just pop them in the oven until the peppers are soft and serve with a side salad. Quick, simple, and always good!
Ingredients & Substitutions
Bell peppers: Use large, firm bell peppers for stuffing. I prefer red or yellow because they look bright, but green works great if you want a more subtle flavor. You can swap with poblano peppers for a mild kick.
Cooked rice: Plain white rice is classic, but brown rice adds more nutrition and a nutty flavor. Just cook it slightly less so it stays tender but not mushy. Quinoa is a good alternative for extra protein.
Ground meat (beef, turkey, or chicken): I often use lean turkey for a lighter dish, but beef gives a richer taste. If you’re vegetarian, try cooked lentils or diced mushrooms for texture and flavor.
Tomato sauce: Select a smooth, flavorful tomato sauce. If you like a little spice, add chili flakes. For a different twist, salsa works well as a topping or mixed in.
Cheese (optional): Shredded mozzarella or cheddar melts beautifully and adds rich flavor. If dairy-free, use a plant-based cheese or nutritional yeast for a cheesy taste.
How do I stuff and bake peppers without them falling apart?
First, cut the tops off peppers and remove seeds carefully. Precook the peppers in boiling water or microwave for 5 minutes for softness. Fill them loosely to avoid overstuffing. Place in a baking dish, cover loosely with foil, and bake at 375°F for 30-40 minutes.
How to Make Stuffed Bell Peppers with Rice?
Ingredients You’ll Need:
Bell Peppers
- 4 large bell peppers (any color)
Rice Mixture
- 1 cup long-grain rice
- 2 cups water or broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes (drained)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Filling and Topping
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
Prep time: 20 mins | Cooking time: 40 mins | Total: 1 hour
Step-by-Step Instructions:
1. Prepare the Peppers
Wash the bell peppers. Cut off the tops and remove seeds. Set aside.
2. Cook the Rice
In a pot, bring water or broth to a boil. Add rice and a pinch of salt. Cover and simmer for 15 minutes. Fluff with a fork.
3. Make Filling
In a skillet, heat olive oil. Sauté onion and garlic until soft. Mix in cooked rice, tomatoes, salt, and pepper. Stir well.
4. Stuff the Peppers
Fill each pepper with the rice mixture. Place caps back on if desired.
5. Bake the Peppers
Preheat oven to 375°F (190°C). Place peppers in a baking dish. Cover with foil. Bake for 25-30 mins.
6. Add Cheese and Finish
Remove foil. Sprinkle cheese on top. Bake uncovered for another 10 minutes until cheese melts.
7. Serve
Garnish with parsley if you like. Let cool slightly. Serve warm and enjoy!
