Easy Stuffed Bell Peppers: A Flavorful Comfort Classic for All
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These easy stuffed bell peppers are flavorful, filling, and endlessly customizable—perfect for weeknight dinners or make-ahead meals. Choose from beef, vegetarian, or healthy twists!
Total Time:45 minutes
Yield:4 servings
Ingredients
4 large bell peppers (any color), halved and seeded
1 lb ground beef (or lentils for vegetarian version)
1 cup cooked rice or quinoa
1 cup diced tomatoes (canned or fresh)
1 small onion, chopped
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded cheese (mozzarella or cheddar)
Olive oil for sautéing
Instructions
Preheat oven to 375°F and lightly grease a baking dish.
Slice bell peppers in half and remove seeds and membranes.
Optional: blanch peppers in boiling water for 5 minutes to soften.
In a skillet, heat oil and sauté onion and garlic until soft.
Add ground beef, cook until browned, then stir in tomatoes and seasoning.
Mix in cooked rice or quinoa and remove from heat.
Stuff each bell pepper half with filling and top with cheese.
Place in baking dish with a splash of water or broth; cover with foil.
Bake for 25–30 minutes, uncovering in the last 10 minutes to brown cheese.
Serve hot with desired sides.
Notes
Make-ahead: Assemble peppers up to 2 days in advance and refrigerate.
Freeze: Wrap individually and freeze up to 3 months.
Vegetarian version: Substitute ground beef with lentils, mushrooms, or black beans.
