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Stuffed bell peppers with rice are a tasty and filling meal that’s easy to make. You’ll love how these colorful peppers look on your plate. The best part is you can stuff them with your favorite ingredients like ground beef, cheese, and veggies.
You can make stuffed peppers ahead of time and reheat them later. This makes them great for busy weeknights or meal prep. Try different colors of peppers to add variety to your dinner table.
Exact Ingredients ( + Possible Substitutes)
Here’s what you’ll need to make stuffed bell peppers with rice:
- 4-6 large bell peppers (any color)
- 1 pound ground beef (or turkey for a leaner option)
- 1 cup cooked rice (white or brown)
- 1 can diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or mozzarella work well)
- Salt and pepper to taste
You can swap out some ingredients if needed:
- Use ground chicken or plant-based crumbles instead of beef
- Try quinoa or cauliflower rice in place of regular rice
- Swap tomato sauce for diced tomatoes if you prefer
- Add your favorite herbs like basil or oregano for extra flavor
Don’t have bell peppers? You can use large tomatoes or zucchini boats instead. Just adjust the cooking time as needed.
For a spicy kick, add some chili powder or diced jalapenos to the mix. You can also throw in some frozen corn or peas for extra veggies.
Remember, these recipes are flexible. Feel free to adjust amounts or add your own twist!
Instructions
Preheat your oven to 350°F (175°C). Wash and cut the tops off 6 bell peppers. Remove the seeds and membranes.
In a large skillet, brown 1 pound of ground beef over medium heat. Drain excess fat. Add 1 cup cooked rice, 1 can diced tomatoes, and your favorite seasonings to the beef.
Stuff each pepper with the meat mixture. Place them in a baking dish. Pour a little water into the dish bottom.
Cover the dish with foil and bake for 35 minutes. Uncover and top peppers with shredded cheese. Bake for 10 more minutes until cheese melts.
Let the peppers cool for a few minutes before serving. Enjoy your tasty stuffed peppers!
Tips:
- Use any color bell peppers you like
- Try ground turkey instead of beef for a leaner option
- Add veggies like corn or mushrooms to the filling for extra flavor
Tips, Tricks & Storing
Get creative with your stuffed peppers! Try different colors like red, yellow, or orange for a vibrant dish. You can also mix up the fillings – use ground turkey instead of beef, or go vegetarian with beans and veggies.
For extra flavor, sprinkle some herbs on top before baking. Fresh basil or parsley works great. Don’t forget to season the inside of the peppers too.
Short on time? Par-boil the peppers for a few minutes before stuffing. This speeds up the cooking process and ensures they’re tender.
Got leftovers? Lucky you! Stuffed peppers taste even better the next day. Store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until hot.
Want to freeze some for later? No problem! Wrap each pepper individually in foil, then place in a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
For a quick meal prep, make a big batch of the filling and freeze it separately. Then you can stuff and bake fresh peppers anytime.