🌶️ Classic Stuffed Peppers
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: ~1 hour
📝 Ingredients
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4–6 large bell peppers, any color
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1 lb ground beef, turkey, or plant-based meat
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1 cup cooked rice (or quinoa, couscous, or cauliflower rice)
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1 small onion, finely diced
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2 cloves garlic, minced
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1 tsp Italian seasoning
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Salt and pepper, to taste
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1½ cups tomato sauce or crushed tomatoes (divided)
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1 cup shredded cheese (mozzarella, cheddar, or Monterey Jack)
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Optional: chopped parsley, red pepper flakes, or a pinch of paprika
🔪 Instructions
1. Prep the Peppers:
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Preheat oven to 375°F (190°C).
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Cut tops off peppers and remove seeds/membranes.
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Lightly oil a baking dish and place peppers upright.
2. Make the Filling:
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In a skillet, cook onion over medium heat until soft.
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Add garlic and cook 1 minute.
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Add ground meat, season with salt, pepper, and Italian seasoning. Cook until browned.
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Stir in 1 cup tomato sauce and cooked rice. Simmer 5 minutes.
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Stir in half the cheese. Adjust seasoning to taste.
3. Stuff the Peppers:
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Fill each pepper with the meat mixture. Spoon remaining tomato sauce over the top.
4. Bake:
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Cover with foil and bake for 30 minutes.
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Remove foil, top with remaining cheese, and bake uncovered for 10–15 more minutes, until peppers are tender and cheese is melted.
5. Serve:
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Garnish with fresh parsley or herbs. Serve with a side salad or crusty bread.
🔄 Variations
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Vegetarian: Use lentils, beans, mushrooms, or a plant-based meat alternative.
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Tex-Mex: Add black beans, corn, chili powder, and cheddar.
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Low-carb: Use riced cauliflower instead of rice.
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Greek style: Add oregano, olives, and feta.
Would you like a slow cooker version, freezer meal instructions, or a spicy twist next?