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Let’s face it: weeknights can feel like a sprint to the dinner finish line. Between work, errands, and the occasional meltdown over missing soccer cleats, finding a recipe that’s both satisfying and simple feels like winning the lottery. Enter Classic Stuffed Bell Peppers, a dish that’s as cozy as your favorite sweatshirt and ready in under an hour. Packed with savory ground beef, fluffy rice, and melty cheese (pepper jack, anyone?), these peppers are here to rescue your dinner routine.
Why You’ll Love These Classic Stuffed Bell Peppers
This recipe checks all the boxes:
- Versatile : Swap beef for turkey, tofu, or sausage your call!
- Kid-approved : My 8-year-old now requests veggies because of these.
- Meal-prep friendly : Make extras for lunches that’ll make coworkers jealous.
Ingredients
What you’ll need (exact measurements in the recipe card below):
- Bell Peppers : Any color red, yellow, or orange for sweetness; green for a classic vibe.
- Olive Oil : For sautéing that heavenly garlic-onion duo.
- Ground Beef : The star of the filling juicy and rich.
- Garlic & Onion : Because everything tastes better with them.
- Cooked Rice : Use leftovers or whip up a fresh batch.
- Diced Tomatoes : Adds brightness and a touch of acidity.
- Italian Seasoning : Hello, herbaceous vibes!
- Cheese : Cheddar for sharpness, mozzarella for stretchiness, or a blend.
- Fresh Parsley : A pop of color and freshness on top.
Pro Tip: Add a dash of chili flakes for heat or swap beef for Italian sausage!
How to Make Classic Stuffed Bell Peppers
- Prep the Peppers :
- Boil water, then blanch halved peppers for 5 mins (or roast if you’re feeling
fancy). Pro tip: Chop the tops and toss them into the filling no waste!
- Boil water, then blanch halved peppers for 5 mins (or roast if you’re feeling
- Sauté the Goodies :
- In a pan, soften onions, garlic, and jalapeño. Add beef, breaking it up like you’re dismantling a Lego tower.
- Mix & Stuff :
- Stir in tomatoes, spices, rice, and half the cheese. Pile the mixture into peppers, top with remaining cheese, and bake at 425°F for 15-20 mins.
- Garnish & Gloat :
- Sprinkle with parsley and red pepper flakes. Serve with a side salad or crusty bread (if carbs are your love language ).
Cooking Tips
- Cheese Crisis? No cheese? No problem. These are still delish with a sprinkle of nutritional yeast or a dollop of Greek yogurt.
- Spice Hack : Add a dash of smoked paprika for a BBQ twist.
- Lazy Girl Pro Tip : Use pre-cooked rice or rotisserie chicken to cut time.
A Personal Note
These peppers saved me during my “I-can’t-believe-the-kids-are-picky” phase. After my toddler declared them “not yucky,” they became a weekly staple. Now, even my husband requests them for game nights score!
How to Serve Classic Stuffed Bell Peppers
- Pair It : Serve with a crisp green salad, garlic bread, or roasted veggies.
- Sauce It Up : Drizzle with pesto, marinara, or creamy garlic aioli.
- Family-Style : Let everyone top their own with parsley, hot sauce, or extra cheese.
Make Ahead and Storage
Storing Leftovers
Refrigerate in an airtight container for up to 3 days.
Freezing
Freeze unbaked stuffed peppers (wrap individually) for up to 3 months. Bake from frozen, adding 10-15 minutes to the cook time.
Reheating
Microwave for 2-3 minutes or reheat in the oven at 350°F (175°C) until warmed through.
FAQs
1. Can I use ground turkey or chicken instead of beef?
Absolutely! Turkey or chicken works beautifully just adjust seasoning to taste.
2. What cheese is best for melty goodness?
Mozzarella or Monterey Jack melts like a dream, but cheddar adds sharpness. Mix ’em!
3. How do I make this vegetarian?
Swap beef for cooked lentils, quinoa, or crumbled tofu. Add extra veggies like corn or black beans.
4. My peppers are still firm after baking. Help!
Cover with foil and bake 10 more minutes. Some ovens run cooler no stress!
Final Thoughts
There’s a reason Classic Stuffed Bell Peppers have stood the test of time they’re comfort food that doesn’t demand hours in the kitchen. Whether you’re feeding a family or meal-prepping for the week, this dish is your new secret weapon. Now go forth and conquer dinnertime!
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Classic Stuffed Peppers
Equipment
- Baking Dish
- Large Pot
- Large Pan
Ingredients
Main Ingredients
- 4-6 bell peppers use any color
- 1 tbsp olive oil
- 1 lb ground beef or substitute with ground turkey, chicken, pork, or sausage
- 1 medium onion chopped
- 1 jalapeno pepper chopped (optional, for spice)
- 5 cloves garlic chopped
- 14.5 oz fire roasted tomatoes canned, or use diced tomatoes/tomato sauce
- 1 cup shredded cheese cheddar, mozzarella, or a blend
- 1 tbsp paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper to taste
- 1 cup cooked rice white, brown, or wild rice
- fresh chopped parsley for garnish
- red pepper flakes for garnish
Instructions
- Preheat your oven to 425°F (220°C) and bring a large pot of water to a boil.
- Wash the bell peppers, cut off the tops, and scoop out the insides. Optionally, slice a small part off the bottom so they stand upright.
- Blanch the peppers for 5 minutes to slightly soften or roast them for 20 minutes for a different texture.
- Heat oil in a pan over medium heat. Add onions, chopped pepper tops, and jalapeno (if using). Cook for 5 minutes.
- Add garlic and cook for 1 more minute until fragrant.
- Add ground beef and cook for 5-6 minutes until browned, breaking it apart as it cooks.
- Add fire roasted tomatoes, seasonings, and cooked rice. Stir and remove from heat.
- Stir in 1/2 cup of shredded cheese.
- Stuff each pepper with the meat mixture and top with the remaining shredded cheese.
- Roast the stuffed peppers for 15-20 minutes, until tender and the cheese is bubbly.
- Let cool slightly, garnish with parsley and red pepper flakes, and serve.