Stuffed Bell Peppers – A Classic American Comfort Food for Cozy Seasons

A Family Favorite, Reimagined

There’s a dish that brings me back to my grandmother’s kitchen every time I make it—Stuffed Bell Peppers. The scent of roasted peppers and savory meat baking in the oven is enough to make the whole house feel like a warm hug. This recipe takes me back to chilly autumn evenings when dinner meant something hearty and soul-satisfying. Over the years, I’ve adapted it for busy weeknights while keeping the essence of that old-school comfort.

Perfect for fall and winter, these oven-baked bell peppers are filled with seasoned ground meat, tender rice, and a robust tomato sauce. It’s American comfort food at its best—simple, wholesome, and absolutely delicious.

Why You’ll Love These Stuffed Bell Peppers

• Classic comfort food: Nostalgic and deeply satisfying.
• Nutritious and balanced: Protein, veggies, and grains all in one.
• Versatile: Customize with different meats, grains, or make them vegetarian.
• Meal-prep friendly: Make-ahead and freezer-friendly for busy weeks.

Ingredients (Serves 4)

For the Peppers:

• 4 large bell peppers, any color, tops cut off and seeds removed
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Filling:

• 1 lb (450g) ground beef or turkey
• 1/2 cup cooked white rice (or quinoa, brown rice)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1/2 cup tomato sauce (plus more for topping)
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)

Optional Toppings:

• Fresh parsley
• Extra cheese
• Crushed red pepper flakes

Instructions

Step 1: Prep the Bell Peppers

1. Preheat the oven to 375°F (190°C).
2. Brush the bell peppers with olive oil, sprinkle with a little salt, and place them cut-side up in a baking dish.
3. Roast for 10 minutes to soften slightly while you prepare the filling.

Step 2: Cook the Filling

4. In a skillet over medium heat, sauté onions until translucent, about 3-4 minutes.
5. Add garlic and cook for another 30 seconds.
6. Add ground meat, breaking it apart with a spoon. Cook until browned and no longer pink.
7. Stir in the cooked rice, drained tomatoes, 1/2 cup tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.

Step 3: Stuff and Bake

8. Fill each bell pepper with the meat mixture.
9. Top with a spoonful of tomato sauce and sprinkle with cheese.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove foil and bake another 10 minutes until cheese is golden and bubbly.

Nutrition Information (Per Stuffed Pepper)

Estimates based on ground beef, white rice, and cheddar cheese.

• Calories: ~390 kcal
• Protein: 25g
• Carbohydrates: 18g
• Fat: 24g
• Fiber: 3g
• Sugar: 5g

Delicious Variations

1. Low-Carb Stuffed Peppers

Swap rice for riced cauliflower for a keto-friendly version.

2. Vegetarian Style

Replace the meat with lentils, black beans, or crumbled tofu. Add corn and extra veggies.

3. Tex-Mex Twist

Use taco-seasoned ground beef, black beans, and a sprinkle of cumin. Top with pepper jack cheese.

4. Cheesy Italian

Use marinara sauce instead of diced tomatoes, and mix in fresh basil. Top with mozzarella and Parmesan.

Make-Ahead & Storage Tips

Make Ahead:

• Prepare the filling and stuff the peppers up to a day in advance.
• Store covered in the fridge until ready to bake.

Freezer-Friendly:

• Cool completely, wrap tightly, and freeze for up to 2 months.
• Reheat from frozen at 375°F for 45–50 minutes.

Leftovers:

• Store in an airtight container in the fridge for up to 4 days.
• Reheat in the oven or microwave.

FAQs

Can I use uncooked rice?
It’s best to use cooked rice for texture and even cooking. Uncooked rice will absorb too much liquid and may leave the filling dry.

Do I have to pre-bake the peppers?
Pre-baking helps soften the peppers and reduce baking time later, but it’s optional.

Can I make these in the slow cooker?
Yes! Stuff and place in a slow cooker. Cook on LOW for 6 hours or HIGH for 3–4 hours.

What color bell peppers are best?
Red, yellow, and orange peppers are sweeter; green has a slightly bitter, earthy taste. All work well depending on your flavor preference.

What can I serve with stuffed peppers?
Try garlic bread, a simple side salad, or roasted vegetables.

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