There’s nothing quite like the taste of old-fashioned stuffed bell peppers. This timeless recipe brings back warm memories of family dinners around the table, sharing wholesome, home-cooked meals. With a delightful combination of savory ground beef, tender rice, and fresh bell peppers, it’s no wonder this dish has remained a favorite for generations.
Ingredients
- 4 large bell peppers (red, green, yellow, or orange)
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded cheddar cheese (optional)
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- 1 cup tomato sauce (for topping)
Execution
Preheat the Oven: Preheat oven to 375°F (190°C), cut tops off bell peppers, remove seeds, and place upright in a baking dish.
Mix the Stuffing: Stir in the cooked rice, drained diced tomatoes, paprika, oregano, salt, and pepper into the beef mixture. Let it simmer for 5 minutes, allowing the flavors to blend.
Stuff the Peppers: Spoon the beef and rice mixture into each bell pepper until they are completely filled. If you like cheese, top each pepper with shredded cheddar for an extra layer of flavor.
Bake the Stuffed Peppers: Pour tomato sauce over and around the stuffed peppers in the baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the peppers are tender and the cheese (if used) is bubbly.
Serve and Enjoy: Once baked, garnish with freshly chopped parsley and serve your old-fashioned stuffed bell peppers with a side of bread or salad for a complete meal.
Additional tips
- Choose Your Peppers: Red, yellow, and orange peppers are sweeter, while green peppers offer a more robust flavor. Mix and match for variety!
- Make it Your Own: Add extra veggies like chopped zucchini or mushrooms to the stuffing mix, or substitute the ground beef with turkey, chicken, or even lentils for a vegetarian version.
- Meal Prep Friendly: You can make these stuffed peppers ahead of time and refrigerate them for up to 24 hours before baking. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
