Stuffed bell peppers

Classic Stuffed Bell Peppers

Stuffed bell peppers are a comforting, versatile dish perfect for a family dinner. Here’s a detailed guide to making a classic, crowd-pleasing version.

Ingredients (for 4 servings)

For the filling:

• 4 large bell peppers (any color), tops cut off, seeds and membranes removed
• 1 lb (450g) ground beef, turkey, or a plant-based alternative
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 cup cooked rice (white or brown)
• 1 (14.5 oz) can diced tomatoes, drained
• 1 ½ cups shredded cheese (cheddar, mozzarella, or Italian blend), divided
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper to taste
• Olive oil

For the sauce (optional but recommended):

• 1 (15 oz) can tomato sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste

Instructions

1. Prep the Peppers:

• Preheat oven to 375°F (190°C).
• Cut the tops off the peppers and remove the seeds and white membranes. If needed, slice a tiny bit off the bottom so they stand upright, but be careful not to cut through.
• Lightly season the inside of the peppers with salt and pepper. Place them in a baking dish just large enough to hold them snugly.

2. Make the Filling:

• In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
• Add the ground meat. Cook, breaking it up with a spoon, until no longer pink. Drain any excess fat.
• Stir in the tomato paste, oregano, basil, salt, and pepper. Cook for 1 minute.
• Add the diced tomatoes and cooked rice. Stir to combine and heat through. Remove from heat.
• Let the mixture cool slightly, then stir in 1 cup of the shredded cheese.

3. Assemble:

• In a bowl, mix the tomato sauce with garlic powder, onion powder, salt, and pepper. Pour this sauce into the bottom of the baking dish around the peppers.
• Spoon the filling mixture into each pepper, packing it down lightly and mounding it at the top.

4. Bake:

• Cover the baking dish tightly with aluminum foil.
• Bake for 35 minutes.
• Remove the foil, sprinkle the remaining ½ cup of cheese over the tops of the peppers.
• Return to the oven, uncovered, for 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender (a fork should pierce them easily).

5. Serve:

• Let the peppers cool for 5-10 minutes before serving (they will be very hot!). Spoon some of the sauce from the bottom of the dish over each pepper when plating.

Key Tips & Variations

• Parboil Peppers First: For a softer pepper, you can boil the hollowed peppers for 5 minutes before stuffing. Pat dry thoroughly.
• Rice Substitute: Quinoa, couscous, or even finely chopped cauliflower rice work great.
• Vegetarian/Vegan: Use lentils, black beans, or a meat substitute. Swap cheese for a vegan alternative or nutritional yeast.
• Flavor Boosters: Add ½ cup of frozen corn, diced zucchini, or mushrooms to the filling. A dash of Worcestershire sauce or smoked paprika adds depth.
• Make Ahead: Assemble the peppers a day in advance, cover, and refrigerate. Add 5-10 minutes to the baking time if starting cold.
• Toppings: Fresh herbs like parsley or basil, a dollop of sour cream, or a drizzle of hot sauce are excellent finishes.