Stuffed Peppers Recipe: A Cozy, Unexpected Take on a Classic

Stuffed peppers often get a bad rap as boring, but I see them as a blank canvas for flavor. I like to think of this dish as a cozy, handheld bowl that’s perfect for chilly nights or lazy weekends. It’s one of those recipes where you can toss whatever’s in the fridge and still end up with something comforting.

Why I Keep Making These

Because they’re endlessly adaptable, forgiving, and remind me of family dinners from years past. Plus, the smell of peppers roasting and filling bubbling always makes the house feel warm and alive.

What’s Inside Your Stuffed Peppers?

• Bell peppers: Colorful and sweet, they hold everything together and add a mild, fresh flavor.
• Rice or grains: A neutral base that absorbs flavors; opt for jasmine or brown rice for extra aroma.
• Ground meat or beans: Provides protein; for a veggie version, use black beans or lentils for creaminess.
• Tomatoes: Juicy and bright, add moisture and acidity to balance richness.
• Spices and herbs: Cumin, paprika, and parsley brighten the filling with warm, smoky notes.
• Cheese (optional): Melted cheese adds gooeyness, but a sprinkle of herbs works too.
• Onions and garlic: A fragrant foundation that ignites the whole dish.

Tools of the Trade for Perfect Stuffed Peppers

• Baking dish: To hold and bake the stuffed peppers evenly.
• Skillet: To sauté aromatics and cook filling ingredients.
• Spoon or scoop: To stuff the peppers precisely and neatly.
• Aluminum foil: To cover and prevent the peppers from drying out during baking.

Step-by-step Guide to Stuffing Your Peppers Perfectly

Step 1: Preheat your oven to 190°C (375°F).

Step 2: Slice the tops off your peppers and scoop out the seeds and membranes carefully.

Step 3: In a skillet, heat a splash of olive oil over medium heat. Add chopped onions and garlic, cook until translucent, about 5 minutes.

Step 4: Mix cooked rice, browned ground meat (or beans for veg), diced tomatoes, and spices in a bowl. Season to taste.

Step 5: Stuff the peppers generously with the filling. Place them in a baking dish.

Step 6: Cover with foil and bake for 30-35 minutes. Remove foil for the last 10 minutes to brown the tops.

Step 7: Check for doneness: peppers should be tender, filling hot and bubbly.

Step 8: Let sit for 5 minutes before serving.

Tips and Tricks to Nail Your Stuffed Peppers

• Ensure peppers are tender but not mushy before removing from oven.
• Check that the filling is hot and bubbling to guarantee it’s cooked through.
• Look for a lightly browned top for that perfect finish.
• Adjust seasoning if the filling tastes flat before stuffing.

Common Pitfalls and How to Fix Them

• Overcooked or undercooked peppers.? Add a splash of water or broth, cover with foil, and return to oven if peppers aren’t tender.
• Filling lacking flavor.? Taste and adjust seasonings before filling to avoid blandness.
• Filling not heated through.? Ensure filling is hot and bubbly before removing from oven.
• Dry, shriveled filling.? If filling shrinks away from peppers, add a bit more moisture or cheese.

Stuffed Peppers

Stuffed peppers are a comforting dish featuring colorful bell peppers filled with a savory mixture of rice, ground meat or beans, tomatoes, and spices. The peppers are baked until tender and bubbly, with a slightly browned top for a satisfying finish. This dish is versatile, allowing for endless variations based on what’s in the fridge.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 4 large bell peppers assorted colors, tops sliced off and seeds removed
• 1 cup cooked rice jasmine or brown rice works well
• 1/2 pound ground meat beef, turkey, or chicken, or use 1 can black beans for a veggie version
• 1 cup diced tomatoes fresh or canned, drained
• 1 teaspoon cumin ground
• 1/2 teaspoon paprika smoked or sweet
• 2 tablespoons olive oil for sautéing
• 1 small onion chopped
• 2 cloves garlic minced
• 1/2 cup shredded cheese optional, for topping
• to taste salt and pepper for seasoning

Equipment

• Baking dish
• Skillet
• Spoon or scoop
• Aluminum foil

Method

 

1. Preheat your oven to 190°C (375°F).
   
2. Slice the tops off each bell pepper and carefully scoop out the seeds and membranes, creating a hollow cavity for stuffing.
   
3. Heat a splash of olive oil in a skillet over medium heat. Add chopped onions and minced garlic, sauté until fragrant and translucent, about 5 minutes.
   4 large bell peppers
   
4. Add the ground meat (or beans) to the skillet, cooking until browned and cooked through, about 8 minutes. Season with salt, pepper, cumin, and paprika.
   4 large bell peppers
   
5. Stir in the cooked rice and diced tomatoes, mixing well to combine. Let the mixture simmer for a few minutes until heated through and fragrant.
   4 large bell peppers
   
6. Spoon the filling into each hollowed-out pepper, packing it in generously. Arrange the stuffed peppers upright in a baking dish.
   4 large bell peppers
   
7. Sprinkle shredded cheese over the tops of the stuffed peppers if using, then cover the dish with aluminum foil.
   4 large bell peppers
   
8. Bake the peppers uncovered for 30-35 minutes, until they are tender and the filling is bubbling. Remove the foil during the last 10 minutes to brown the tops slightly.
   
9. Check that the peppers are tender and the filling is hot and bubbly. Let them rest for 5 minutes outside the oven.
   
10. Serve the stuffed peppers warm, garnished with fresh herbs if desired. Enjoy their colorful, hearty flavor and comforting texture.
    

Notes

Feel free to customize the filling with different vegetables, spices, or cheeses. For a vegetarian version, swap the meat for beans or lentils. For extra flavor, add a splash of hot sauce or a squeeze of lime before serving.