Into the Oven
Pop these beauties in the oven for about 30-35 minutes. You want the peppers tender but not mushy, and that cheese needs to get all melty and golden. I usually check at 25 minutes just to be safe – every oven’s got its quirks.
Make It Your Own
Look, some nights you might want to switch things up. That’s the beauty of this recipe – it’s basically foolproof no matter what you throw at it. Here’s what works:
- Turkey or chicken instead of beef
- Quinoa for rice if you’re feeling fancy
- Any cheese you’ve got in the fridge
- Extra veggies hiding in your crisper drawer
Storage & Meal Prep
Listen, I know weeknights are crazy. That’s why I often make a double batch. These peppers actually taste better the next day after all the flavors have mingled together. They’ll keep in the fridge for 4-5 days in an airtight container. Just pop them in the microwave for about 2 minutes when you’re ready to eat.
Want to freeze them? Go for it! Wrap them individually in foil, then stick them in a freezer bag. They’ll keep for about 3 months. Just remember to thaw them overnight in the fridge before reheating.
What to Serve With Them
Most nights, these peppers are a meal all by themselves. But when I’m feeding a crowd or really hungry teenagers, I’ll add:
- A crisp green salad with vinaigrette
- Crusty garlic bread (perfect for scooping up any filling that escapes)
- Roasted broccoli (already have the oven on, might as well use it!)
Real Talk
Know what’s great about this recipe? It’s pretty forgiving. Peppers looking a bit wrinkly? They’ll still work. Only have white rice? Totally fine. The key is getting that seasoning right and not overcooking the peppers. Nobody likes a mushy pepper!
One Last Tip
Sometimes I’ll make just the filling and keep it in the fridge. Then I can stuff and bake the peppers fresh when I need them. Works like a charm when you’re meal prepping or expecting company.
Easy Stuffed Bell Peppers
Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Servings: 6
Ingredients
- 6 large bell peppers
- 1 pound ground beef (85/15)
- 1½ cups cooked rice
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 1½ cups shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F
- Cut tops off peppers, remove seeds and membranes
- Heat olive oil in large skillet over medium heat
- Sauté onions until soft (5 minutes)
- Add garlic, cook 1 minute
- Add beef, cook until browned (8 minutes)
- Stir in rice, tomatoes, paste, and seasonings
- Fill peppers with mixture
- Top with cheese
- Bake 30-35 minutes until peppers are tender and cheese is golden
Nutrition Information
