Here’s a classic recipe for stuffed bell peppers—colorful, hearty, and customizable for a healthy meal:
Stuffed Bell Peppers
Ingredients (Serves 4)
- 4 large bell peppers (any color)
- 1 lb (450 g) ground beef, turkey, or chicken
- 1 cup cooked rice or quinoa
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1 tsp Italian seasoning or dried oregano
- Salt and black pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 2 tbsp olive oil
Instructions
- Prepare Peppers
- Preheat oven to 375°F (190°C).
- Slice tops off bell peppers and remove seeds and membranes.
- Blanch peppers in boiling water 2–3 minutes for softer texture (optional).
- Cook the Filling
- In a skillet, heat olive oil over medium heat.
- Sauté onion and garlic until soft.
- Add ground meat and cook until browned.
- Stir in diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Cook 2–3 minutes.
- Stuff the Peppers
- Spoon the filling into each pepper, pressing down slightly.
- Place peppers upright in a baking dish.
- Bake
- Cover with foil and bake 25–30 minutes.
- Remove foil, sprinkle cheese on top, and bake another 5–10 minutes until cheese is melted and bubbly.
- Serve
- Garnish with fresh herbs like parsley or basil. Serve hot.
Tips
- Use cooked quinoa or cauliflower rice for a low-carb version.
- Add beans, corn, or chopped vegetables to make it more nutritious.
- Leftovers reheat well for quick lunches or dinners.
If you want, I can also give a quick 20-minute skillet version of stuffed peppers that doesn’t require pre-baking the peppers, perfect for a weeknight meal.
