Introduction
Stuffed Bell Peppers are the ultimate canvas for comfort food—vibrant, savory, and satisfying. This classic dish involves hollowing out sweet peppers and filling them with a hearty mixture of seasoned ground meat, rice, and herbs, baked until tender in a flavorful tomato sauce. While variations of stuffed vegetables exist globally (from Mediterranean *Gemista* to Latin American *Pimientos Rellenos*), this recipe focuses on a robust, American-style filling that is perfect for a weeknight meal or a comforting weekend dinner. They are naturally gluten-free (if using rice) and highly customizable, making them a family favorite.
Ingredients
- 4 large bell peppers (any color), tops removed and seeded
- 1 tablespoon olive oil (15 ml)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 450 grams (1 pound) lean ground beef or turkey
- 120 grams (½ cup) uncooked long-grain rice
- 400 grams (14.5 ounces) can crushed tomatoes, divided
- 240 ml (1 cup) beef or vegetable broth
- 1 teaspoon dried oregano
- ½ teaspoon salt, plus more for seasoning
- ¼ teaspoon black pepper
- 60 grams (½ cup) shredded cheddar or mozzarella cheese (optional)
Step-by-step Preparation
Prepare the Peppers and Preheat Oven
Preheat your oven to 200°C (400°F). Slice off the tops of the bell peppers and scoop out all seeds and membranes. Lightly salt the inside of the peppers.
Tip: If you prefer very soft peppers, place them cut-side up in a baking dish with about ½ inch (1 cm) of water, cover, and bake for 10 minutes before stuffing. This par-cooking step ensures they finish cooking evenly with the filling.
Sauté Aromatics and Meat
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Add the ground meat, breaking it up with a spoon, and cook until browned. Drain any excess fat.
Prepare the Filling
Stir in the uncooked rice, oregano, salt, pepper, and approximately ⅔ of the crushed tomatoes (reserving the rest for the sauce). Mix thoroughly. Cook for 2-3 minutes to allow the flavors to meld. The rice will absorb moisture during the baking process inside the pepper.
Stuff and Bake
Spoon the filling mixture tightly into each bell pepper cavity. Place the stuffed peppers upright in a deep baking dish. Pour the remaining crushed tomatoes and the beef broth into the bottom of the dish—this liquid creates steam and prevents the peppers from drying out. Cover the dish tightly with aluminum foil.
Cook
Bake for 30 minutes covered. Remove the foil and bake for an additional 10–15 minutes, or until the peppers are tender and the rice is fully cooked. If using cheese, sprinkle it on top during the last 5 minutes of baking.
Total Cooking Time: 40–45 minutes.
Nutritional Information
A single serving (one stuffed pepper, based on this recipe using lean ground beef) contains approximately 350–400 calories, 30 grams of protein, and 35 grams of carbohydrates. Bell peppers are an excellent source of Vitamin C and antioxidants, supporting immune health. The addition of rice provides sustained energy, while lean meat delivers essential amino acids.
Storage
Leftover stuffed bell peppers can be stored in an airtight container in the refrigerator for 3 to 4 days. To freeze, allow the cooked peppers to cool completely, then wrap them individually in plastic wrap followed by foil. They can be frozen for up to 3 months. Reheat leftovers in a 180°C (350°F) oven for 15–20 minutes, or until heated through, for the best texture.
Conclusion
These Stuffed Bell Peppers are a complete meal in one vibrant package. Serve them alongside a crisp green salad tossed with a light vinaigrette or with a slice of crusty bread to soak up the delicious tomato sauce in the baking dish. For a vegetarian variation, substitute the ground meat with lentils, mushrooms, and quinoa. For extra depth of flavor, try adding a dash of Worcestershire sauce or a tablespoon of fresh parsley to the filling before baking.