Stuffed bell peppers are a delightful dish that brings together vibrant vegetables and hearty fillings. They are easy to make and are perfect for any meal, whether it’s a casual family dinner or a gathering with friends. This recipe combines savory ground beef, rice, and spices, all encased in a colorful bell pepper. It’s not just delicious, but it also looks great on the table!
Why Make This Recipe
Making stuffed bell peppers is a wonderful way to enjoy a balanced meal. They provide a good mix of protein, carbs, and veggies all in one dish. Plus, you can customize the filling based on your preferences or what you have on hand. Stuffed bell peppers are filling and can be made ahead of time, making them a fantastic choice for busy weeknights or meal prep.
How to Make Stuffed Bell Peppers
Ingredients:
- 4 whole bell peppers
- Reynolds Wrap Non-Stick Aluminum Foil
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 pound lean ground beef
- 1 (15-ounce) can of diced tomatoes
- 1 (8-ounce) can of tomato sauce
- 2 cups cooked rice
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded Colby Jack cheese
Directions:
- Start by preparing the bell peppers. Slice the tops off and remove the veins and seeds from inside.
- In a medium-sized saucepan over medium-high heat, add the olive oil and diced onion. Cook until the onion is almost tender.
- Add the ground beef to the pan and cook, crumbling it until it’s no longer pink.
- Stir in the diced tomatoes, tomato sauce, cooked rice, Italian seasoning, garlic powder, salt, and pepper. Mix well.
- Lay a sheet of non-stick aluminum foil on the bottom of each bell pepper.
- Stuff each pepper with the filling mixture and top with shredded cheese.
- Fold the sides of the aluminum foil up and wrap the pepper securely.
- Preheat the grill to 400 degrees Fahrenheit. Place the wrapped peppers on the grill and cook for 25-30 minutes, until the peppers are soft and the cheese is melted.
How to Serve Stuffed Bell Peppers
Stuffed bell peppers can be served straight off the grill, hot and bubbly. You can place them on a plate and drizzle a little extra tomato sauce on top if you like. They pair well with a fresh salad or some crusty bread. Enjoy them as a main dish or as part of a larger meal, and watch everyone dig in!
How to Store Stuffed Bell Peppers
If you have leftovers, you can store the stuffed bell peppers in an airtight container in the refrigerator. They will stay fresh for up to three days. You can also freeze them before or after cooking. To freeze before cooking, wrap each pepper tightly in aluminum foil and place them in a freezer bag. To freeze cooked peppers, let them cool completely before transferring them to a freezer-safe container.
Tips to Make Stuffed Bell Peppers
- You can use different types of meat, like turkey or chicken, instead of beef.
- Add other vegetables like corn, black beans, or zucchini to the filling for added nutrition and flavor.
- Customize the spices to suit your tastes. Chili powder or cumin can give an extra kick!
Variations
Stuffed bell peppers can be easily adapted. You can make a vegetarian version by using lentils, quinoa, and additional chopped vegetables instead of meat. Another fun variation is to use different types of cheese or add some spice with jalapeños or hot sauce in the filling.
FAQs
1. Can I make stuffed bell peppers ahead of time?
Yes, you can prepare the stuffed bell peppers and store them in the fridge for a day before cooking.
2. How do I know when the stuffed peppers are done?
The peppers should be tender, and the cheese on top should be melted and bubbling.
3. Can I cook stuffed bell peppers in the oven?
Absolutely! Preheat your oven to 375 degrees Fahrenheit and bake the wrapped peppers for about 40-45 minutes or until they’re soft and heated through.
Stuffed Bell Peppers
Ingredients
For the filling
- 1 tablespoon olive oil For cooking the onion
- 1 small onion, diced
- 1 pound lean ground beef Can substitute with turkey or chicken
- 1 15-ounce can of diced tomatoes
- 1 8-ounce can of tomato sauce
- 2 cups cooked rice Can use leftover rice
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- to taste Salt and pepper Season to preference
- 2 cups shredded Colby Jack cheese Can use different types of cheese
For the peppers
- 4 whole bell peppers Any color
- 1 sheet Reynolds Wrap Non-Stick Aluminum Foil For wrapping the peppers
Instructions
Preparation
- Start by preparing the bell peppers. Slice the tops off and remove the veins and seeds from inside.
- In a medium-sized saucepan over medium-high heat, add the olive oil and diced onion. Cook until the onion is almost tender.
- Add the ground beef to the pan and cook, crumbling it until it’s no longer pink.
- Stir in the diced tomatoes, tomato sauce, cooked rice, Italian seasoning, garlic powder, salt, and pepper. Mix well.
- Lay a sheet of non-stick aluminum foil on the bottom of each bell pepper.
- Stuff each pepper with the filling mixture and top with shredded cheese.
- Fold the sides of the aluminum foil up and wrap the pepper securely.
Cooking
- Preheat the grill to 400 degrees Fahrenheit. Place the wrapped peppers on the grill and cook for 25-30 minutes, until the peppers are soft and the cheese is melted.
