Stuffed Bell Peppers

Here’s a go-to stuffed bell peppers recipe—easy, flexible, and comforting.

Classic Stuffed Bell Peppers

Ingredients (serves ~4):

• 4 large bell peppers (any color)

• 1 lb ground meat (beef, turkey, chicken, or plant-based)

• 1 cup cooked rice (white, brown, or quinoa)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 can (14–15 oz) diced tomatoes (drained)

• 1 tsp Italian seasoning

• ½ tsp paprika

• Salt & pepper to taste

• 1 cup shredded cheese (mozzarella, cheddar, or a mix)

• Olive oil

Instructions:

1. Prep peppers:
   Cut tops off peppers, remove seeds. Lightly brush with olive oil and place in a baking dish.

2. Preheat oven:
   375°F (190°C).

3. Cook filling:
   Sauté onion in olive oil until soft. Add garlic, cook 30 seconds.
   Add ground meat and cook until browned.
   Stir in rice, tomatoes, seasoning, salt, and pepper.

4. Stuff:
   Spoon filling into peppers. Cover loosely with foil.

5. Bake:
   30 minutes covered, then uncover, add cheese on top, and bake another 10–15 minutes until peppers are tender and cheese is bubbly.

6. Rest & serve:
   Let sit 5 minutes so everything settles.

Easy Variations

• Mexican-style: swap Italian seasoning for taco seasoning, add black beans + corn, top with pepper jack.

• Vegetarian: use lentils, chickpeas, or mushrooms instead of meat.

• Low-carb: replace rice with cauliflower rice.

• Saucy: pour marinara or enchilada sauce over the peppers before baking.

If you want, tell me:

• meat or vegetarian?

• cheesy or tomato-heavy?

• weeknight fast or “Sunday dinner” cozy?

I’ll dial it in exactly how you like it 😄