Stuffed bell peppers are a delicious and colorful dish that is both satisfying and nutritious. They are filled with a savory mixture of meat, vegetables, and cheese, making them a favorite for family dinners. This recipe is easy to follow and perfect for busy weeknights or special occasions.
Why Make This Recipe
Making stuffed bell peppers is a great choice for several reasons. They are versatile, allowing you to change the filling based on your preferences or what you have at home. They are also a complete meal, packed with protein, carbs, and vegetables in one neat package. Plus, they look great on the table, making you feel like a gourmet chef!
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 peppers. Slice the tops off and remove any veins or seeds inside.
- In a medium-sized saucepan, heat olive oil over medium-high heat. Add the diced onion and cook until it is almost tender.
- Add the ground beef to the pan and cook, crumbling it until it is no longer pink.
- Stir in the diced tomatoes, tomato sauce, cooked rice, Italian seasoning, garlic powder, and season with salt and pepper.
- Take a sheet of aluminum foil and lay it on the bottom of each pepper.
- Stuff the peppers with the meat mixture and top them with shredded cheese.
- Fold up the sides of the aluminum foil to wrap each pepper.
- Preheat your grill to 400 degrees. Place the wrapped peppers on the grill and cook for 25-30 minutes or until the peppers soften and the cheese melts.
How to Serve Stuffed Bell Peppers
Stuffed bell peppers can be served right off the grill. Simply unwrap them and enjoy! They can be a main dish on their own or paired with a fresh salad or crusty bread.
How to Store Stuffed Bell Peppers
If you have leftovers, let the stuffed bell peppers cool down before storing them. Place them in an airtight container in the refrigerator. They will last for about 3-4 days. You can also freeze them. Wrap each pepper individually in plastic wrap and then in aluminum foil. They will stay good in the freezer for up to three months.
Tips to Make Stuffed Bell Peppers
- Use different types of ground meat like turkey or chicken for a lighter option.
- Add more vegetables like corn, zucchini, or black beans for extra flavor and nutrition.
- For a vegetarian version, substitute the ground beef with lentils or quinoa.
Variation
You can change up the cheese for different flavors. Try mozzarella, cheddar, or even feta cheese for a unique twist. Additionally, consider adding spices or herbs like cumin or paprika for added depth.
FAQs
1. Can I make stuffed bell peppers ahead of time?
Yes! You can prepare the filling and stuff the peppers a day in advance. Just cover and refrigerate them until you are ready to cook.
2. What type of bell pepper is best for stuffing?
Any color of bell pepper works, but red, yellow, and orange ones tend to be sweeter. Green bell peppers are also a great choice if you prefer a stronger flavor.
3. Can I cook stuffed bell peppers in the oven?
Yes, instead of grilling, you can bake them in the oven at 375 degrees Fahrenheit for about 30-35 minutes until the peppers are soft and the cheese is bubbly.
Stuffed Bell Peppers
Ingredients
Main Ingredients
- 4 whole whole bell peppers Any color of bell pepper can be used.
- 1 tablespoon olive oil Used for sautéing onions.
- 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
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- to taste Salt and pepper
- 2 cups shredded Colby Jack cheese Can vary according to taste.
Instructions
Preparation
- Start by preparing the peppers. Slice the tops off and remove any veins or seeds inside.
- In a medium-sized saucepan, heat olive oil over medium-high heat. Add the diced onion and cook until it is almost tender.
- Add the ground beef to the pan and cook, crumbling it until it is no longer pink.
- Stir in the diced tomatoes, tomato sauce, cooked rice, Italian seasoning, garlic powder, and season with salt and pepper.
- Take a sheet of aluminum foil and lay it on the bottom of each pepper.
- Stuff the peppers with the meat mixture and top them with shredded cheese.
- Fold up the sides of the aluminum foil to wrap each pepper.
Cooking
- Preheat your grill to 400 degrees. Place the wrapped peppers on the grill and cook for 25-30 minutes or until the peppers soften and the cheese melts.
