Classic Stuffed Bell Peppers are the kind of cozy, satisfying dish that never goes out of style. Imagine juicy bell peppers filled to the brim with a hearty mix of seasoned beef, rice, and tomatoes, all crowned with melty cheese and a sprinkle of fresh parsley. This recipe brings together vibrant colors, irresistible aromas, and a nostalgic flavor that’s perfect for family dinners or impressing guests. Whether you’re making it for a weeknight meal or a special occasion, these stuffed peppers are always a crowd-pleaser and a true taste of home.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, yet every ingredient plays a crucial role in building layers of flavor and texture. Here’s what you’ll need to create Classic Stuffed Bell Peppers that are both colorful and deeply satisfying.
- Bell Peppers (6 large, any color): Choose firm peppers for the perfect edible bowls; red, yellow, and orange add sweetness and visual appeal.
- Olive Oil (1 tablespoon): For sautéing and adding a touch of richness to the filling.
- Onion (1 medium, finely chopped): Brings a subtle sweetness and depth of flavor to the savory filling.
- Garlic (2 cloves, minced): Adds a fragrant kick that elevates every bite.
- Ground Beef (1 pound, or ground turkey): The hearty base; turkey is a great lighter alternative.
- Cooked Rice (1 cup): Gives the filling its classic, comforting texture; white or brown rice both work well.
- Diced Tomatoes (1 can, 14.5 oz): Juicy tomatoes keep the filling moist and flavorful.
- Tomato Sauce (1 cup, plus extra for topping): Binds the filling together and adds even more savory tomato flavor.
- Italian Seasoning (1 teaspoon): A blend of herbs that brings all the flavors together beautifully.
- Salt (1 teaspoon): Essential for seasoning every layer of the dish.
- Black Pepper (1/2 teaspoon): Adds a gentle heat and balances the flavors.
- Mozzarella Cheese (1 cup, shredded): Melts to gooey perfection on top of the peppers.
- Parmesan Cheese (1/4 cup, grated): Adds a salty, nutty finish that complements the mozzarella.
- Fresh Parsley (2 tablespoons, chopped): Brightens the final dish with color and freshness.
How to Make Classic Stuffed Bell Peppers
Step 1: Prep the Peppers
Start by preheating your oven to 375°F (190°C). Carefully slice the tops off your bell peppers and remove the seeds and membranes. This creates the perfect vessel for the savory filling. Arrange the peppers upright in a lightly greased baking dish so they’re ready to be filled.
Step 2: Sauté Aromatics and Meat
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until they’re soft and fragrant, about three minutes. Next, add your ground beef (or turkey) and cook until it’s nicely browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed.
Step 3: Build the Filling
Stir in the cooked rice, diced tomatoes, one cup of tomato sauce, Italian seasoning, salt, and black pepper. Let the mixture simmer gently for about five minutes to allow the flavors to meld together. This is where the magic happens and the filling becomes extra delicious.
Step 4: Stuff the Peppers
Spoon the savory mixture evenly into each prepared bell pepper, packing it in gently so every bite is loaded with flavor. If you have a little extra filling, tuck it around the peppers in the baking dish.
Step 5: Bake Until Tender
Top each filled pepper with an extra spoonful of tomato sauce. Cover the baking dish with foil to trap in moisture and bake for 35 minutes. This allows the peppers to become tender and the flavors to meld beautifully.
Step 6: Add Cheese and Finish Baking
Remove the foil and sprinkle the mozzarella and Parmesan cheeses generously over the tops of each pepper. Return the dish to the oven, uncovered, for another 10 minutes. The cheese will melt and bubble, creating a golden, irresistible topping.
Step 7: Garnish and Serve
Once the Classic Stuffed Bell Peppers are done, finish them with a sprinkle of fresh parsley for a pop of color and a burst of freshness. Serve them warm and enjoy the comfort in every bite!
How to Serve Classic Stuffed Bell Peppers
Garnishes
A final flourish of fresh parsley is classic, but you can also try a sprinkle of chives, a dash of red pepper flakes for a little heat, or an extra grating of Parmesan for more savory depth. A drizzle of good olive oil or a dollop of sour cream can also add a special touch.
Side Dishes
Classic Stuffed Bell Peppers pair wonderfully with a crisp green salad, garlic bread, or even a side of roasted vegetables. For a lighter meal, serve with a simple cucumber and tomato salad. If you’re feeling indulgent, creamy mashed potatoes make for a comforting combination.
Creative Ways to Present
Arrange the stuffed peppers on a platter with colorful garnishes for a festive look, or serve each pepper in an individual bowl with a little extra sauce spooned around the base. Mini bell peppers make perfect appetizers for parties, bringing all the classic flavors in a bite-sized form.
Make Ahead and Storage
Storing Leftovers
Leftover Classic Stuffed Bell Peppers keep beautifully in the fridge for up to three days. Simply store them in an airtight container and reheat when you’re ready for another comforting meal.
Freezing
These stuffed peppers are freezer-friendly! Allow them to cool completely, then wrap each pepper tightly in foil or place them in a freezer-safe container. They’ll keep for up to three months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place the peppers in a baking dish, cover with foil, and warm in a 350°F oven until heated through, about 20 minutes. For a quick option, microwave individual peppers on a microwave-safe plate until steaming hot. Add a fresh sprinkle of cheese or parsley before serving to revive their just-baked appeal.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a fantastic, lighter alternative to beef in Classic Stuffed Bell Peppers. It absorbs all the seasonings and stays juicy when combined with the other ingredients.
What’s the best type Main Course
Any cooked rice works well, but long-grain white or brown rice are traditional choices. For extra nutrition, try substituting with quinoa or even cauliflower rice for a low-carb version.
Can I make Classic Stuffed Bell Peppers vegetarian?
Definitely! Swap the ground meat for a mix of sautéed mushrooms, lentils, or plant-based crumbles. The rest of the ingredients stay the same, and you’ll still get all the comforting flavors.
How do I keep the peppers from tipping over in the baking dish?
Choose peppers with flat bottoms when possible. If a pepper won’t stand upright, slice a very thin layer off the base to create a stable bottom. Nestling them closely together in the dish also helps keep them upright.
Can I prepare Classic Stuffed Bell Peppers ahead of time?
Yes! You can assemble the peppers and refrigerate them (covered) up to a day in advance. When you’re ready to bake, add a few extra minutes since they’ll be starting cold from the fridge.
Final Thoughts
If you’re searching for a comforting, colorful, and utterly satisfying meal, Classic Stuffed Bell Peppers truly fit the bill. They’re a time-tested favorite with endless ways to make them your own. Give this recipe a try and enjoy the warm, hearty flavors that bring everyone to the table!
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Classic Stuffed Bell Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Classic Stuffed Bell Peppers are a hearty and satisfying dish featuring bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and Italian seasonings, baked to perfection and topped with melted mozzarella and Parmesan cheese. This comforting American main course is perfect for family dinners and easily customizable for a lighter or gluten-free option.
Ingredients
Vegetables
- 6 large bell peppers (any color)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Meat & Protein
- 1 pound ground beef (or ground turkey for a lighter version)
Grains
- 1 cup cooked rice (use certified gluten-free rice for gluten-free diet; quinoa can be substituted)
Tomatoes & Sauces
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce, plus extra for topping
Cheeses & Dairy
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Seasonings & Oils
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Place the peppers upright in a lightly greased baking dish to prepare for stuffing.
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 3 minutes.
- Cook the Meat: Add the ground beef to the skillet, cooking until it is fully browned. Break the meat apart with a spoon as it cooks to ensure even browning.
- Combine Filling Ingredients: Stir in the cooked rice, diced tomatoes, 1 cup tomato sauce, Italian seasoning, salt, and black pepper. Allow the mixture to simmer for 5 minutes so the flavors meld together.
- Stuff the Peppers: Spoon the meat and rice mixture evenly into the prepared bell peppers. Top each stuffed pepper with an additional spoonful of tomato sauce for extra moisture and flavor.
- Bake Covered: Cover the baking dish with foil and bake for 35 minutes to allow the peppers to soften and the flavors to infuse.
- Add Cheese and Finish Baking: Remove the foil and sprinkle shredded mozzarella and grated Parmesan cheeses over the tops of the stuffed peppers. Return to the oven uncovered and bake for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Sprinkle chopped fresh parsley over the baked peppers before serving to add color and fresh flavor.
Notes
- For a lighter or healthier option, substitute ground turkey for ground beef and quinoa for rice.
- Use certified gluten-free rice if you need to keep this recipe gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well in the oven or microwave.
- Feel free to add vegetables like chopped mushrooms or zucchini to the filling for extra nutrition and flavor.
- If you prefer less sodium, reduce the amount of salt and use low-sodium tomato products.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg
