Hey there! So, let me tell you, stuffed bell peppers are like a big warm hug from the kitchen. It takes me back to my childhood when my mom used to make these every Sunday. The aroma would fill our tiny kitchen, and I swear, even our cranky old cat would come around for a sniff. (She never liked anything!) Anyway, if you’re looking for something hearty with a dash of nostalgia, this one’s for you.
Why You’ll Love This
I make this when I need to feel like I’ve accomplished something big, even if it’s just dinner. My family goes crazy for this because it’s hearty and full of flavor (and it uses up those lonely peppers in the fridge). Sometimes, I get a tad frustrated chopping onions, but hey, that’s what tears of joy are for, right?
Ingredients
- 4 large bell peppers (any color you fancy)
- 1 cup cooked rice (sometimes I just use leftover takeout rice)
- 500g ground beef (or turkey if you’re feeling adventurous)
- 1 onion, chopped (my eyes never fail to water)
- 2 cloves garlic, minced
- 1 can of diced tomatoes (my grandma insisted on Italian-style, but any works)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar is my go-to, but mozzarella is great too!)
Optional: A handful of chopped fresh parsley for garnish.
Directions
- Preheat your oven to 375°F (190°C). If you’re in a rush, 350°F still does the trick, just a bit slower.
- Cut the tops off the peppers and remove the seeds. This is where I sneak a taste of the raw pepper—don’t judge!
- In a large skillet, brown the ground beef with the onion and garlic. (Here’s where I usually realize I forgot to chop the garlic, but it’s all good.)
- Add the diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Let it simmer until it smells so good you want to eat it straight from the pan.
- Stuff each pepper with the beef mixture and top with cheese. Don’t worry if the filling spills out a bit—it’s part of the charm.
- Place peppers in a baking dish, cover with foil, and bake for 35 minutes. Then remove the foil and bake another 10 minutes until the cheese is bubbly.
Notes
If you like your peppers softer, just bake them a bit longer. I’ve messed that up before, and they still tasted great.
Variations
I’ve tried stuffing these with quinoa instead of rice, and it was surprisingly good. One time, I used tofu instead of meat; that didn’t go over so well with the kids, but it was an interesting experiment.
Equipment
A good, sharp knife is key here. But if you don’t have one, just use whatever gets the job done—I’ve been there!
Storage
Store leftovers in the fridge for up to 3 days, though honestly, in my house it never lasts more than a day!
Serving Suggestions
We usually have these with a simple green salad. Sometimes, I like to add a splash of hot sauce for a bit of kick.
Pro Tips
I once tried rushing the baking step and regretted it because the peppers were still crunchy. So, patience is key.
FAQ
Can I use another type of meat? Absolutely! Turkey or even chicken works well. Heck, go wild—I’ve even tried it with sausage.
What if I don’t like tomatoes? You could leave them out, though the dish might be a bit dry. Maybe add a splash of broth instead?
Are these freezable? You bet! Just make sure they’re fully cooled and well-wrapped.
