Introduction
Transform humble bell peppers into a vibrant and satisfying masterpiece with this classic stuffed pepper recipe! It’s a guaranteed crowd-pleaser, perfect for a weeknight dinner or a fun family gathering. We’re taking everyday ingredients and turning them into a delicious, hearty meal that everyone will love. Get ready to experience the magic of simple cooking with big flavor!
Why This Works
This recipe works because it’s incredibly versatile, budget-friendly, and tastes amazing! The combination of savory ground beef, fluffy rice, and sweet bell peppers creates a perfect flavor balance. Plus, it’s a one-pan wonder, making cleanup a breeze – more time for family fun!
Key Ingredients
- 🫑 4 large bell peppers (assorted colors are fun!)
- 🥩 1 lb ground beef
- 🍚 1 cup uncooked long-grain rice
- 🧅 1 medium onion, chopped
- 🧄 2 cloves garlic, minced
- 🍅 1 (28 ounce) can crushed tomatoes
- 🥫 1 (15 ounce) can tomato sauce
- 🧀 1 cup shredded cheddar cheese
- 🌿 1 teaspoon dried oregano
- 🌿 1 teaspoon dried basil
- 🧂 Salt and pepper to taste
Instructions
1️⃣ Preheat your oven to 375°F (190°C). Wash and cut the bell peppers in half lengthwise, removing the seeds and membranes.
2️⃣ In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
3️⃣ Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
4️⃣ Stir in the uncooked rice, crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for about 5 minutes, or until the rice is slightly softened.
5️⃣ Fill each bell pepper half with the beef and rice mixture.
6️⃣ Arrange the stuffed peppers in a baking dish and pour about 1 cup of water into the bottom of the dish. This helps keep them moist while baking.
7️⃣ Cover the baking dish with foil and bake for 30 minutes.
8️⃣ Remove the foil and sprinkle the shredded cheddar cheese over the peppers.
9️⃣ Bake for another 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
🔟 Let cool slightly before serving.
Handy Tips
- For extra flavor, sauté the bell peppers with the onions and garlic before filling.
- If you don’t have fresh herbs, Italian seasoning works great too!
- Feel free to add other vegetables, such as mushrooms, zucchini, or carrots, to the filling.
Heat Control
The oven temperature of 375°F (190°C) is crucial for achieving tender peppers and perfectly melted cheese. Too low, and the peppers might not cook through; too high, and they’ll burn before the inside is cooked.
Crunch Factor
While the peppers themselves become tender, the rice provides a nice textural contrast. The slight crunch from the cheese adds another dimension to the overall mouthfeel.
Pro Kitchen Tricks
- For a quicker meal, use pre-chopped onions and garlic.
- Add a pinch of brown sugar to the sauce for a touch of sweetness.
- For a spicier kick, add a pinch of red pepper flakes to the filling.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Gift Packaging Ideas
These stuffed peppers make a fantastic dish for potlucks! You can transport them in a disposable aluminum pan, or for a more elegant presentation, use a pretty oven-safe casserole dish.
Flavor Variations
🌟 Spicy Southwestern: Add a diced jalapeño pepper and some chili powder to the filling. Top with shredded Monterey Jack cheese.
🌟 Mediterranean Delight: Use ground lamb instead of beef and add crumbled feta cheese, chopped Kalamata olives, and a sprinkle of dried mint.
🌟 Creamy Mushroom: Sauté sliced mushrooms with the onions and garlic. Stir in a 1/2 cup of sour cream or cream cheese before filling the peppers.
🌟 Cheesy Italian: Add a cup of ricotta cheese to the filling along with some sun-dried tomatoes and Italian herbs.
Troubleshooting
- Peppers are burning: Reduce the oven temperature and cover the baking dish with foil more tightly.
- Rice is undercooked: Increase the cooking time and ensure the rice is properly simmered before filling the peppers.
- Filling is too dry: Add a little more water or tomato sauce to the filling.
FAQ
- Can I use other types of peppers? Yes! Poblano or Anaheim peppers work well too. Just adjust cooking time as needed.
- Can I make this ahead of time? Assemble the peppers ahead of time and store them in the refrigerator until ready to bake. Add an extra 10-15 minutes to the baking time.
- Can I freeze these? It’s best to enjoy these fresh, but you can freeze the unbaked stuffed peppers. Thaw completely before baking, and add extra time to the cooking process.
- What kind of rice should I use? Long-grain white rice works best in this recipe.
Conclusion
We hope you enjoy this simple yet satisfying recipe! It’s a guaranteed crowd-pleaser, perfect for busy weeknights and special occasions alike. Share your creations with us – we’d love to see your delicious stuffed peppers! Happy cooking!
Bell Pepper Beef Boats: A Family Favorite
These flavorful bell pepper beef boats are a fun and nutritious way to enjoy a family dinner, packed with seasoned ground beef and colorful veggies.
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground beef
- 1 cup cooked rice
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or your choice)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 190u00b0C (375u00b0F).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and garlic, sautu00e9ing until soft.
- Add the ground beef to the skillet and cook until browned. Drain excess fat if necessary.
- Stir in the cooked rice, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for an additional 5 minutes until heated through.
- Stuff each bell pepper with the beef mixture, pressing down to pack it in tightly.
- Place the stuffed peppers upright in a baking dish. If they don't stand well, you can slice a small piece off the bottom to level them.
- Top each pepper with shredded cheese.
- Cover the dish with aluminum foil and bake for 30 minutes, then remove the foil and bake for another 15 minutes until the peppers are tender and the cheese is bubbly.
- Garnish with fresh parsley before serving.
Tips
- Feel free to add your favorite vegetables to the beef mixture for extra nutrition.
- You can substitute ground turkey or chicken for a lighter option.