Name: Classic Stuffed Peppers for a Cozy Homemade Dinner Delight Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 whole Bell Peppers (can substitute with poblanos or zucchini); 1 pound Ground Beef (can be replaced with ground turkey, chicken, or a plant-based alternative); 1 cup Cooked Rice (white, brown, or cauliflower rice); 1 medium Onion, finely chopped; 2 cloves Garlic, minced; 1 cup Tomato Sauce or crushed tomatoes; 1 cup Diced Tomatoes, drained; 1 tablespoon Italian Seasoning (or individual herbs like oregano and basil); Salt, to taste; Black Pepper, to taste; 1 cup Mozzarella Cheese or cheddar; 1/4 cup Parmesan Cheese, finely grated; 1 tablespoon Olive Oil (or vegetable/canola oil); 1/4 cup Fresh Parsley for garnish

Ingredients

4 whole Bell Peppers (can substitute with poblanos or zucchini)

1 pound Ground Beef (can be replaced with ground turkey, chicken, or a plant-based alternative)

1 cup Cooked Rice (white, brown, or cauliflower rice)

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 cup Tomato Sauce or crushed tomatoes

1 cup Diced Tomatoes, drained

1 tablespoon Italian Seasoning (or individual herbs like oregano and basil)

Salt, to taste

Black Pepper, to taste

1 cup Mozzarella Cheese or cheddar

1/4 cup Parmesan Cheese, finely grated

1 tablespoon Olive Oil (or vegetable/canola oil)

1/4 cup Fresh Parsley, for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Slice the tops off the bell peppers and remove the seeds. Rinse and drain them well.

Step 3: Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

Step 4: Add ground beef to the skillet and cook until browned and fully cooked through.

Step 5: Stir in the cooked rice, tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Let the mixture simmer for about 5 minutes to combine the flavors.

Step 6: Stuff each prepared pepper with the beef and rice mixture, filling them generously but without overpacking.

Step 7: Arrange the stuffed peppers upright in a baking dish. Pour about 1/4 inch of water into the bottom of the dish to keep the peppers moist during baking.

Step 8: Cover the baking dish with foil and bake for 35 minutes.

Step 9: Remove the foil, sprinkle the mozzarella and Parmesan cheese evenly over the tops of the peppers, and bake uncovered for an additional 10 to 15 minutes until the cheese is melted and bubbly.

Step 10: Let the peppers cool slightly, garnish with fresh parsley, and serve warm.

Tips & Variations

Try swapping ground beef for ground turkey or a plant-based meat alternative for a lighter or vegetarian version.

Use cauliflower rice to keep the dish low-carb and gluten-free.

Experiment with different cheeses like pepper jack or gouda for a unique twist on the topping.

Adding chopped mushrooms or spinach to the filling adds extra flavor and nutrients.

If peppers are stubborn, you can soften them slightly by boiling for 5 minutes before stuffing.

FAQs

Can I use other types of peppers?

Yes, poblano peppers or large zucchini hollowed out can be excellent substitutes if you want a different flavor or texture.

How do I know when the peppers are done baking?

The peppers should be tender but still hold their shape, and the cheese on top should be melted and golden. A fork should easily pierce the pepper when fully cooked.