– **Title**: Best Classic Stuffed Peppers
– **Ingredients**:
– 4 large bell peppers (any color)
– 1 cup cooked rice (white or brown)
– 1 pound ground beef (or ground turkey)
– 1 can (15 ounces) diced tomatoes, drained
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Fresh parsley for garnish (optional)
– **Instructions**:
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. If necessary, trim the bottoms slightly to help them stand upright. Place them in a baking dish, cut side up.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
4. Add the ground beef (or turkey) to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.
5. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Mix until well combined and heated through.
6. Remove from heat and stir in half of the shredded cheddar cheese, reserving the other half for topping.
7. Spoon the filling generously into each bell pepper, packing it lightly.
8. Top each stuffed pepper with the remaining shredded cheese.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
11. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley if desired.
Enjoy your delicious classic stuffed peppers!
Key Ingredients & Substitutions
Bell Peppers: Use a mix of red, yellow, and green peppers for a colorful dish. If you’re avoiding nightshades, you can try using zucchini or mushrooms as an alternative, though the texture will be different.
Ground Beef: I often switch to ground turkey for a lighter option. If you’re looking for a meatless version, lentils or a bean mix make a great substitute, adding protein and fiber!
Rice: Uncooked white rice is standard, but brown rice or quinoa can be healthier swaps. Keep in mind, cooking times will vary with these substitutes, so adjust accordingly!
Diced Tomatoes: I recommend using fire-roasted diced tomatoes for extra flavor. If you’re fresh out, crushed tomatoes or a homemade tomato sauce will also work well.
Cheese: Mozzarella melts beautifully, but cheddar adds a strong flavor. Feel free to mix different cheeses! Nutritional yeast is a great dairy-free alternative for a cheesy flavor.
How Do You Stuff Peppers Without Making a Mess?
Stuffing peppers can be tricky, but here’s a simple way to keep it neat. Start by prepping your peppers properly so they are easy to fill.
- Cut the tops off the peppers and remove seeds thoroughly to create a nice space for filling.
- Use a spoon or small measuring cup to help pack the filling tightly, which prevents any spillage during baking.
- For added ease, spoon in half your filling, then press down gently before adding more. This technique really helps stabilize the mixture!
Take your time, and layer the stuffing so the peppers cook evenly.
How to Make Best Classic Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 6 bell peppers (variety of colors: red, yellow, green)
- 1 lb ground beef (or turkey)
- 1 cup rice (uncooked)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 cup shredded cheese (mozzarella or cheddar)
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 45-50 minutes to cook. You’ll spend some time prepping the peppers and making the delicious filling, then just bake them until they’re tender and cheese is bubbly. Perfect for a family dinner!
Step-by-Step Instructions:
1. Prepping the Peppers:
Start by preheating your oven to 375°F (190°C). While it’s heating up, take the bell peppers and cut the tops off. Carefully remove the seeds and membranes inside. To add a little flavor, lightly brush the outside of the peppers with olive oil and place them cut-side up in a baking dish.
2. Cooking the Filling:
In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, cooking them until the onion turns translucent, which takes about 3-4 minutes. This will fill your kitchen with a wonderful aroma!
3. Adding the Meat and Spices:
Next, add the ground beef (or turkey) to the skillet. Cook until it’s browned, breaking it apart with a spatula as it cooks. If there’s a lot of grease, feel free to drain the excess fat. Then, stir in the canned diced tomatoes (with juice), uncooked rice, Italian seasoning, paprika, and season with salt and pepper. Mix everything well and let the mixture simmer for about 5-7 minutes, allowing the flavors to meld together.
4. Stuffing the Peppers:
Take the skillet off the heat and stir in half of the shredded cheese. Now it’s time to stuff those peppers! Carefully fill each one with the meat and rice mixture, packing it tightly. Finally, sprinkle the remaining cheese on top of each stuffed pepper.
5. Baking to Perfection:
Cover your baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, take off the foil and continue baking for an additional 10-15 minutes. You’ll know they’re ready when the peppers are tender and the cheese is bubbly and golden.
6. Serving with a Touch of Freshness:
Once out of the oven, let the stuffed peppers cool slightly. Before serving, garnish with some freshly chopped parsley. Now, enjoy your vibrant and delicious stuffed peppers that are sure to please everyone!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice! However, keep in mind that it takes longer to cook, so you’ll need to pre-cook the brown rice according to package instructions before adding it to the meat mixture. This ensures that the rice is tender by the time the peppers are finished baking.
What Can I Substitute for Ground Beef?
If you want a healthier option or are looking for a different flavor, you can substitute ground turkey or chicken. For a vegetarian version, consider using lentils or quinoa as a meat alternative—just be sure to adjust cooking times appropriately if they require pre-cooking.
How Do I Store Leftover Stuffed Peppers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a microwave-safe dish and warm in the microwave until heated through. If reheating in the oven, cover loosely with foil to prevent the cheese from burning.
Can I Freeze Stuffed Peppers Before Baking?
Absolutely! You can prepare the stuffed peppers ahead of time, place them in your baking dish, cover with foil, and freeze them. When you’re ready to cook, bake them straight from the freezer for an additional 15-20 minutes, adding more baking time if needed, until they are heated through and the cheese is melted.
