Cheesy Stuffed Bell Peppers

Description

These Cheesy Stuffed Bell Peppers are a vibrant, flavorful dish made with tender bell peppers stuffed with a hearty filling of seasoned ground beef, rice, vegetables, tomato sauce, and plenty of melted cheese. Perfect for family dinners, these peppers are nutritious, colorful, and satisfying — a true comfort food classic.

Ingredients for Cheesy Stuffed Bell Peppers

• 6 medium bell peppers (any color, tops cut off, seeds removed)

• 1 lb (450g) ground beef (or turkey/chicken)

• 1 cup cooked rice (white or brown)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup tomato sauce (plus extra for topping)

• 1 cup shredded mozzarella cheese

• ½ cup shredded cheddar cheese

• 1 tsp Italian seasoning

• ½ tsp paprika

• Salt & pepper, to taste

• 1 tbsp olive oil

• Fresh parsley for garnish

Instructions

1. Prep the Peppers

   • Preheat oven to 375°F (190°C).

   • Cut the tops off the bell peppers, remove seeds and membranes.

   • Place peppers in a large pot of boiling water for 3–4 minutes to soften slightly. Drain and set aside.

2. Cook the Filling

   • Heat olive oil in a skillet over medium heat.

   • Add onion and garlic, sauté for 2 minutes until fragrant.

   • Add ground beef, season with salt, pepper, Italian seasoning, and paprika. Cook until browned.

   • Stir in cooked rice and tomato sauce. Simmer for 2–3 minutes.

3. Stuff the Peppers

   • Place peppers upright in a baking dish.

   • Spoon the beef and rice mixture into each pepper.

   • Top with extra tomato sauce if desired.

   • Sprinkle mozzarella and cheddar cheese evenly over the peppers.

4. Bake

   • Cover with foil and bake for 25 minutes.

   • Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.

5. Serve

   • Garnish with fresh parsley and serve hot.

Notes

• You can use quinoa instead of rice for a healthier twist.

• For vegetarian version, swap ground beef with lentils, black beans, or mushrooms.

• Use a mix of red, yellow, and green peppers for a colorful presentation.

Tips

• Make ahead: Prepare filling up to 1 day ahead, store in fridge, and stuff before baking.

• Cheese lovers: Mix cheese into the filling as well as on top for extra creaminess.

• Prevent soggy peppers: Pre-cook peppers just enough to soften — avoid overboiling.

• Extra flavor: Add a splash of Worcestershire sauce or soy sauce to the filling.

Servings

• Makes 6 servings (1 pepper per person).

Nutritional Info (Per serving, approx.)

• Calories: 320 kcal

• Protein: 20g

• Carbohydrates: 18g

• Fat: 18g

• Fiber: 4g

• Sodium: 560mg

Benefits

• High in protein — supports muscle repair and satiety.

• Rich in vitamins A & C from bell peppers — boosts immune health.

• Customizable — adaptable to different diets (low-carb, vegetarian).

• Balanced meal — includes protein, vegetables, and grains in one dish.

Q&A

Q: Can I freeze stuffed peppers?
A: Yes! Assemble, wrap tightly, and freeze before baking. Bake directly from frozen at 375°F for about 45–50 minutes.

Q: Can I make this low-carb?
A: Yes, replace rice with cauliflower rice.

Q: What cheese works best?
A: Mozzarella melts well, cheddar adds sharpness, and Monterey Jack gives a creamy texture.

Q: How do I keep peppers from falling over in the dish?
A: Slice a tiny bit off the bottom to make them stand flat without cutting through.