That’s it, my friends. I hope you enjoy my stuffed bell peppers recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! The thick, succulent flesh and hollow insides of the peppers make them the ideal vessels for stuffing and baking with all manner of foods, from ground meats, cheeses, grains, spices, even leftovers. It’s dinner time, my friends! I’m ready to get cooking! Let’s talk about how to make stuffed peppers, shall we?
Bell Peppers. Use any color bells – green, yellow, red, orange. You can also use other larger peppers, like Italian sweet peppers or poblano peppers. Olive Oil. For cooking. Ground Meat. I am using ground beef today, but you can use ground turkey, ground chicken, ground pork, ground Italian sausage, or a combination. Ground turkey or chicken are great low-calorie options. Vegetables. Onion, jalapeno (optional, for spicy), garlic. Fire Roasted Tomatoes. Use canned. You can use diced tomatoes or tomato sauce as well, but I recommend the flavor boost of fire roasted tomatoes. Shredded Cheese. I love spicy pepperjack cheese, but shredded cheddar or shredded mozzarella are great for stuffed peppers. I used mozzarella today. Try a combination of cheeses for a variation. Seasonings. Paprika, oregano, basil, salt and pepper. Try this with a blend of your favorite Italian seasonings. Cooked Rice. Use white rice, brown rice, or wild rice. I used white rice here. For Garnish. Fresh chopped parsley, red pepper flakes.
Prep the Bell Peppers. Wash the bell peppers, slice off the tops of the peppers, and scoop out the insides (seeds and membranes). You want the inside to be nice and hollow to accommodate your stuffing mixture. If needed, slice a small part off the bottom of the peppers so they will stand upright. Soften the Peppers. Blanch the bell peppers for 5 minutes to slightly soften. Alternatively, you can roast the peppers for 20 minutes to soften. Set the softened peppers into a lightly oiled baking dish. Add the garlic and cook 1 minute, or until the garlic becomes fragrant. Cook the Meat. Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked through. Tomatoes, Rice, and Spices. Add the fire roasted tomatoes, seasonings, and cooked rice mixture. Stir together and remove from heat. Stuff the Peppers. Stuff each pepper with the meat filling mixture, then top each with the remaining shredded cheese. Cool slightly, garnish, and serve. Boom! Done! Your stuffed peppers are ready to serve. Don’t they look gorgeous? I love the vibrant colors of the bells. I’m ready to dig in! You can also freeze it for 2-3 months. See my post on How to Freeze Stuffed Peppers. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
HexClad 12 Inch Hybrid Stainless Steel Wok Pan with Stay-Cool Handle - I’ve been loving this wok, makes stir frying and clean up so easy. NOTE: This recipe was updated on 6/28/24 to include new information and video. It was originally published on 8/14/23.
