Stuffed Peppers with Rice Recipe

Stuffed peppers with rice are a comforting and wholesome dish that combines vibrant bell peppers with a hearty filling of seasoned rice and ground meat. Whether you’re making them for a family dinner or meal prep, this recipe is versatile, nutritious, and always satisfying.

Equipment:

• Large pot
• Skillet
• Baking dish
• Mixing bowls
• Aluminum foil

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 1 lb ground beef, turkey, or chicken
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup tomato sauce (plus extra for topping)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella or cheddar cheese (optional)
• 2 tablespoons olive oil

Instructions:

1. Prepare the Peppers:
   Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 3-4 minutes to soften slightly. Drain and set aside.
2. Cook the Filling:
   In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant. Add the ground meat, cooking until browned and crumbled. Stir in the diced tomatoes, tomato sauce, cooked rice, Italian seasoning, smoked paprika, salt, and pepper. Cook for 3-4 minutes to combine flavors.
3. Stuff the Peppers:
   Arrange the blanched peppers in a baking dish. Spoon the filling mixture into each pepper, packing it firmly but not overflowing.
4. Top with Sauce:
   Spoon a little extra tomato sauce over the tops of the stuffed peppers. If using cheese, sprinkle it on top.
5. Bake:
   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Serve:
   Let the stuffed peppers cool for a few minutes before serving.

Presentation Ideas:

• Garnish with fresh parsley or basil for a burst of color.
• Serve with a side of mixed greens or crusty bread.
• Plate each pepper individually for an elegant presentation.

Tips:

• For a vegetarian version, substitute the meat with black beans, chickpeas, or sautéed mushrooms.
• Use quinoa instead of rice for a protein-packed alternative.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Stuffed peppers with rice are a timeless dish that delivers on flavor, nutrition, and versatility. Easy to prepare and packed with wholesome ingredients, this recipe is a family favorite that will have everyone coming back for seconds!

Stuffed Peppers with Rice Recipe

Try this classic stuffed peppers with rice recipe, filled with a savory mixture of rice, ground meat, and spices, all baked to perfection in sweet bell peppers.

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Equipment

• Large pot
• Skillet
• Baking dish
• Mixing bowls
• Aluminum foil

Ingredients

  

• 4 large bell peppers any color
• 1 cup cooked rice white or brown
• 1 lb ground beef turkey, or chicken
• 1 small onion diced
• 2 cloves garlic minced
• 1 can 14.5 oz diced tomatoes, drained
• 1 cup tomato sauce plus extra for topping
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella or cheddar cheese optional
• 2 tablespoons olive oil

Instructions

 

• Prepare the Peppers:
• Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 3-4 minutes to soften slightly. Drain and set aside.
• Cook the Filling:
• In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until fragrant. Add the ground meat, cooking until browned and crumbled. Stir in the diced tomatoes, tomato sauce, cooked rice, Italian seasoning, smoked paprika, salt, and pepper. Cook for 3-4 minutes to combine flavors.
• Stuff the Peppers:
• Arrange the blanched peppers in a baking dish. Spoon the filling mixture into each pepper, packing it firmly but not overflowing.
• Top with Sauce:
• Spoon a little extra tomato sauce over the tops of the stuffed peppers. If using cheese, sprinkle it on top.
• Bake:
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
• Serve:
• Let the stuffed peppers cool for a few minutes before serving.