Stuffed bell peppers

Here’s a classic, comforting recipe for Stuffed Bell Peppers—tender bell peppers filled with a savory mix of ground meat, rice, tomato sauce, and cheese. They’re hearty, customizable, and easy to make ahead.

🫑 Classic Stuffed Bell Peppers

🧾 Ingredients (Serves 4–6)

• 6 large bell peppers (any color), tops cut off, seeds removed

• 1 lb ground beef (or ground turkey, sausage, or a mix)

• 1 cup cooked rice (white, brown, or cauliflower rice)

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes, drained

• 1 (8 oz) can tomato sauce

• 1 tsp Italian seasoning (or oregano + basil)

• 1 cup shredded mozzarella or cheddar cheese, divided

• Salt & pepper, to taste

• Optional: chopped parsley, red pepper flakes, Worcestershire sauce

🔪 Instructions

1. Prep the peppers:

   • Cut the tops off the peppers and remove seeds/membranes.

   • Boil peppers in salted water for 4–5 minutes until slightly softened. Drain and set aside.

2. Make the filling:

   • In a skillet, cook chopped onion until softened.

   • Add ground beef and garlic, cook until browned. Drain excess fat.

   • Stir in cooked rice, diced tomatoes, half the tomato sauce, Italian seasoning, salt & pepper.

   • Optional: add a dash of Worcestershire or red pepper flakes for depth.

3. Stuff and bake:

   • Preheat oven to 375°F (190°C).

   • Arrange peppers upright in a baking dish. Fill each with meat mixture.

   • Spoon remaining tomato sauce over the tops.

   • Cover with foil and bake for 25–30 minutes.

4. Add cheese and finish:

   • Uncover, sprinkle cheese on each pepper.

   • Bake another 10 minutes until cheese is bubbly and lightly browned.

5. Serve:

   • Garnish with parsley or a dollop of sour cream if desired. Serve with a side salad or crusty bread.

🍽 Tips & Variations

• Low-carb: Use cauliflower rice or omit rice entirely.

• Spicy: Add chopped jalapeños or crushed red pepper flakes to the filling.

• Mexican-style: Use taco seasoning, black beans, corn, and top with pepper jack cheese.

• Make-ahead: Prep and stuff peppers ahead of time. Refrigerate up to 24 hrs or freeze unbaked (wrapped tightly) for up to 2 months.