What ingredients are essential for stuffed bell peppers?

Stuffed bell peppers typically include a flavorful blend of protein, grains, and vegetables. Commonly, lean ground beef, cooked rice, and a mix of diced vegetables like onions, zucchini, and tomatoes are used. Don’t forget the cheese! Pepper jack or cheddar adds a creamy, melty finish. Feel free to customize with your favorite spices and herbs to enhance the flavor. This combination creates a hearty and satisfying meal that covers all the bases.

Should you boil bell peppers before stuffing them?

Boiling bell peppers before stuffing is optional but can be beneficial. It helps soften the peppers, making them more tender after baking. To do this, boil the peppers for about 5 minutes before stuffing. If you prefer a bit more crunch, skip this step and go straight to stuffing them. Either way, the final bake will ensure the peppers are cooked through.

What are some common mistakes to avoid when making stuffed peppers?

One common mistake is under-seasoning the filling, which can make the dish bland. Make sure to taste and adjust the seasoning of the mixture before stuffing the peppers. Overfilling the peppers can also be an issue—leave a little room at the top so they don’t overflow during baking. Another tip is to use cooked rice; uncooked rice may not soften properly, leading to a crunchy texture.

How long should stuffed peppers bake in the oven?

Stuffed bell peppers generally need about 45 minutes to an hour in the oven at 375°F. Cover them with foil for the first 30 minutes to trap steam and ensure even cooking. Remove the foil for the last 15 minutes to let the cheese on top melt and get bubbly. Always check that the peppers are fork-tender before serving to make sure they're fully cooked.

Delicious Stuffed Bell Peppers Recipe

Name: Stuffed Bell Peppers: A Flavorful Twist on a Classic Dish
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 6 whole bell peppers; 3 Tbsp olive oil, divided; 8 oz lean ground beef; Salt and pepper, to taste; 1 medium onion, chopped; 3 cloves garlic, finely chopped; 1 large zucchini, diced; 4 roma tomatoes, diced; 1 cup cooked rice; 2 cups shredded pepper jack cheese, divided

Description

Filled with beef, rice, and veggies for an all-in-one meal.

Ingredients

Scale

6 whole bell peppers

3 Tbsp olive oil, divided

8 oz lean ground beef

Salt and pepper, to taste

1 medium onion, chopped

3 cloves garlic, finely chopped

1 large zucchini, diced

4 roma tomatoes, diced

1 cup cooked rice

2 cups shredded pepper jack cheese, divided

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Instructions

1. Preheat oven to 375°F. Cut the tops off the peppers, remove stems, chop tops, and set aside. Scoop out seeds and membranes from peppers.

2. Heat 2 Tbsp olive oil in a skillet over medium-high heat. Add beef, season with salt and pepper, and cook until browned. Remove from skillet.

3. Add remaining olive oil to the skillet. Sauté onion and chopped pepper tops for 3-4 minutes. Add garlic and zucchini, cooking for 1 minute.

4. Add tomatoes, season with salt and pepper. Cook until heated through. Stir in beef and rice. Adjust seasoning to taste.

5. Stuff peppers with beef mixture, place in a baking dish, and top with remaining cheese. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly.

Notes

Use 8 peppers if they are small.

Substitute ground turkey for beef if preferred.

Prep Time: 15
Cook Time: 60
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 300 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 45 mg