Best Classic Stuffed Peppers Recipe

I absolutely love this stuffed peppers recipe because it effortlessly blends fresh veggies with hearty meat and aromatic spices. The tomato sauce, garlic, and Italian seasoning create a robust filling tucked inside tender bell peppers. It is easy, heartwarming, and full of bold flavors that truly satisfy my cravings instantly.

I love making my Best Classic Stuffed Peppers recipe because it’s a hearty dish that’s simple yet packed with nutritional benefits. I like how the different ingredients work together to create a balanced dinner.

I typically use 4 large bell peppers with the tops removed and seeds taken out to form a perfect vessel for the filling. My go-to involves 1 lb ground beef or ground turkey, 1 small diced onion, and 2 cloves minced garlic sautéed until soft.

Then I mix in 1 cup cooked rice, 1 (15oz) can tomato sauce, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon black pepper. I sometimes add 1/4 teaspoon crushed red pepper flakes for a subtle kick.

I like to top it off with 1/2 cup shredded cheese if im feeling extra indulgent. I think this recipe is great as a health dinner option thats also a crowd pleaser and consistent with classic beef dinner ideas.

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how simple it is and how all the ingredients come together in a way that feels both healthy and really comforting. The stuffed bell peppers are so easy to mix up and customize – whether I use beef or turkey it always tastes great. Also, I really appreciate that the recipe gives clear instructions so even if im not a master chef, I still feel confident throwing it together. Finally, the melted cheese on top just makes it an all-around satisfying meal that always reminds me of family dinners.

Ingredients

• Bell peppers: They add crunch, vitamins and a mild natural sweetness.
• Ground meat: High in protein, it gives rich flavor and satisfying heartiness.
• Onion: Provides an aromatic taste while adding a bit of fiber.
• Garlic: Infuses a zesty flavor plus natural health benefits.
• Cooked rice: Offers a soft texture with carbohydrates for a filling bite.
• Tomato sauce: Brings a tangy, rich taste and moist texture to blend flavors.
• Italian seasoning: Lifts the dish with herbs that make flavors pop.
• Shredded cheese: Adds a creamy, melty finish and a touch of saltiness.

Ingredient Quantities

• 4 large bell peppers, tops removed and seeds taken out
• 1 lb ground beef or ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 (15oz) can tomato sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup shredded cheese (optional topping)

How to Make this

1. Preheat your oven to 375°F. Cut the tops off the bell peppers an take out the seeds.

2. In a large skillet, brown 1 lb of ground beef or ground turkey over medium heat.

3. Add the diced onion and minced garlic to the meat and cook ’em until the onions turn soft.

4. Stir in the can of tomato sauce, Italian seasoning, salt, black pepper, and if you like a kick, the crushed red pepper flakes.

5. Mix in the cooked rice until its all combined with the meat mixture.

6. Spoon the filling into the bell peppers, packing it in well.

7. Place the stuffed peppers in a baking dish and cover it with foil.

8. Bake in your oven for about 30 minutes until the peppers are tender.

9. Remove the foil, sprinkle the cheese on top if you want, and then pop them back in the oven for another 5 to 10 minutes till the cheese is melty.

10. Let it cool for a few minutes before serving and enjoy your meal!

Equipment Needed

1. Oven – You’ll need it preheated to 375°F
2. Knife – For cutting the tops off the bell peppers, dicing the onion, and mincing the garlic
3. Cutting board – It makes prepping your veggies easier
4. Large skillet – To brown the meat and cook the diced onion and garlic
5. Spatula – Helps you stir the meat and mix the ingredients together
6. Baking dish – For holding the stuffed peppers while they bake
7. Aluminum foil – Covering the dish prevents the peppers from drying out
8. Spoon – To scoop and fill each bell pepper with the meat and rice mixture

FAQ

• Q: Can i use ground turkey instead of ground beef?
  A: Yes, you can use ground turkey. It cooks almost the same and gives a lighter flavor to your stuffed peppers.
• Q: Do i have to use rice in the filling?
  A: No, rice helps bind the ingredients but you can opt for quinoa or even omit it if you prefer a meatier filling.
• Q: Can i prepare these stuffed peppers ahead of time?
  A: Yes, you can prep them the day before and store in the fridge; just bake them when you’re ready.
• Q: Is it necessary to use tomato sauce?
  A: Tomato sauce adds moisture and tangings to the dish, but if you dont have it you can use crushed tomatoes instead.
• Q: What if i dont like cheese topping?
  A: That is completely fine. The cheese is optional, so feel free to skip it or use your preferred cheese alternative.

Best Classic Stuffed Peppers Recipe Substitutions and Variations

• Instead of using ground beef or turkey, you might try ground chicken or even ground pork which gives a different flavor profile
• If you dont have a small onion, you can use a larger one finely chopped or even substitute with a couple of shallots
• Instead of cooked rice, feel free to use quinoa or couscous which adds a nice twist and extra nutrients
• If you’re out of tomato sauce, you can mix canned diced tomatoes with a little tomato paste to create a similar consistency
• You can swap out the shredded cheese with a dairy free alternative like cashew cheese if you’re leaning towards a healthier twist

Pro Tips

1. Try pre-roasting the peppers for about 5 minutes in the oven before stuffing them. This helps the peppers soften up a bit extra and adds a richer flavour to your meal.
2. Brown the meat until it’s just about done and keep an eye on the onions and garlic cuz overcooking them can make ’em taste bitter.
3. Make sure to mix the rice and meat really well. If you leave it clumpy, some bites might get too meaty while others too ricey.
4. Once you take the peppers out of the oven, let them sit for a couple minutes. It gives the flavours a chance to settle so each bite is balanced.