Stuffed Bell Peppers Recipe

If you’re looking for a comforting, colorful, and satisfying meal that everyone will love, these Stuffed Bell Peppers are exactly what you need. Bright bell peppers filled with a savory, spiced beef and rice mixture, topped with melty cheese and fresh herbs, make for a dish that’s as pleasing to the eye as it is to the palate. The balance of tender roasted peppers and hearty filling creates a memorable, delightful experience you’ll want to make again and again.

Ingredients You’ll Need

These ingredients are simple yet essential—they each bring a unique flavor, texture, or color to the Stuffed Bell Peppers that make them truly special. From the sweetness of bell peppers to the zesty kick of Rotel tomatoes, every element plays a role in building delicious depth.

• Bell Peppers: Choose a variety of colors to brighten up your dish and add subtle sweetness.
• Extra-Virgin Olive Oil: Adds a smooth, rich base for sautéing your beef and veggies.
• Lean Ground Beef: Provides hearty protein and a savory foundation for the flavorful filling.
• Sweet Onion: Offers a gentle sweetness that complements the spices and tomatoes.
• Garlic: Infuses the filling with aromatic depth.
• Salt and Pepper: Essential seasonings to balance and enhance all the flavors.
• Petite Diced Tomatoes: Adds moisture and tang, helping the rice cook perfectly within the filling.
• Rotel (Original, Mild, or Hot): Brings a subtle kick and extra tomato flavor that livens up the filling.
• Low-Sodium Chicken Broth: Keeps the mixture moist and adds savory richness.
• Long Grain White Rice: Creates a satisfying texture and soaks up wonderful flavors.
• Brown Sugar: A hint of sweetness to balance acidity and spice.
• Worcestershire Sauce: Adds umami depth and complexity.
• Taco Seasoning: Brings warmth and a blend of spices that complement the beef perfectly.
• Kosher Salt and Black Pepper: To season the filling perfectly.
• Shredded Mexican Blend Cheese: Melts beautifully on top, adding creamy, cheesy goodness.
• Fresh Cilantro or Parsley: Brightens the dish with fresh, herbal notes when served.
• Diced Scallions: Adds a subtle crunch and mild onion flavor as a garnish.

How to Make Stuffed Bell Peppers

Step 1: Prepare and Roast the Peppers

First things first, preheat your oven to 400 degrees Fahrenheit. Slice off the tops of your beautiful bell peppers and remove the seeds and membrane carefully. Dice the tops—you’ll add them to the filling later, so don’t waste a bit of that vibrant pepper flavor. If needed, trim a small slice from the bottoms to help the peppers stand upright, but be cautious not to cut through completely. Place your peppers snugly in a greased baking dish and season their insides lightly with salt and pepper. Pop them into the oven for an initial roast that softens them perfectly before stuffing.

Step 2: Cook the Filling

While the peppers are roasting, warm your olive oil in a large, oven-safe sauté pan. Toss in the ground beef, diced onion, minced garlic, and those diced pepper tops you saved. Cook everything together until the beef is browned and fragrant, about 3 to 5 minutes. This step is critical for building rich flavor, so stir and break up the beef well. Once done, drain any excess grease so your filling isn’t greasy but still juicy and delicious.

Step 3: Simmer the Mixture

Next, stir in the petite diced tomatoes, Rotel, chicken broth, rice, brown sugar, Worcestershire sauce, taco seasoning, kosher salt, and black pepper. Bring this mixture to a gentle boil before covering it tightly to simmer over medium-low heat. This allows the rice to cook up tender and absorb all those beautiful spices and tomato juices without sticking or burning. Give it about 20 minutes, and you’ll end up with a filling that’s bursting with flavor.

Step 4: Combine Cheese and Fill Peppers

After the filling has cooked, stir in half the shredded Mexican blend cheese right into the mixture until it melts in perfectly, making the filling wonderfully creamy. Then, spoon this hearty mixture generously into each roasted pepper, packing them just right so every bite has a blend of tender pepper and luscious filling. Sprinkle the remaining cheese on top to create a melty, golden crust once baked again.

Step 5: Final Bake

Return the stuffed peppers to the oven for another 10 minutes. This final baking step melts the cheese, melds the flavors further, and ensures the peppers are tender but still hold their shape. You’ll know they’re ready when the cheese is bubbly and slightly toasted at the edges.

How to Serve Stuffed Bell Peppers

Garnishes

For that extra pop of freshness, sprinkle chopped cilantro or parsley and diced scallions right onto your warm stuffed bell peppers. These garnishes brighten the dish and add texture contrast, making every bite lively and delicious.

Side Dishes

Keep the sides simple to let the stuffed bell peppers shine. A crisp green salad or some garlic roasted potatoes pair wonderfully by adding crunch or heartiness without overpowering the flavors. You can even serve with warm tortillas for a fun, casual vibe.

Creative Ways to Present

Want to impress your guests? Try serving these Stuffed Bell Peppers on individual plates with drizzles of sour cream or a bit of avocado crema. You might even hollow out mini pepper varieties for bite-sized appetizers at your next party. The vibrant colors make this dish photogenic and festive!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though they tend to disappear fast), store them in an airtight container in the refrigerator. They’ll keep beautifully for up to 3 days, making for quick and flavorful lunches or dinners.

Freezing

Stuffed Bell Peppers freeze wonderfully! Wrap each pepper individually or place them in a freezer-safe container. They can be frozen for up to 2 months. Just thaw overnight in the refrigerator before reheating to preserve their texture and flavor.

Reheating

For reheating, cover the peppers with foil and warm them in the oven at 350 degrees Fahrenheit until heated through, about 20 minutes. You can also microwave leftovers on a microwave-safe plate—just use shorter intervals to avoid drying out the peppers.

FAQs

Can I use a different type of meat in Stuffed Bell Peppers?

Absolutely! Ground turkey, chicken, or even a plant-based meat alternative all work great as substitutes. Just adjust the cooking times slightly depending on the meat’s texture and fat content.

Is there a way to make this recipe vegetarian?

Yes, swap out the ground beef for cooked lentils, beans, or a mixture of sautéed vegetables and quinoa for an equally satisfying and colorful vegetarian version of Stuffed Bell Peppers.

Can I prepare Stuffed Bell Peppers ahead of time before baking?

Definitely. You can fully assemble the stuffed peppers, cover the dish tightly with foil, and refrigerate for up to 24 hours before baking. This makes meal prep convenient and stress-free!

What can I use instead of Rotel if I don’t have any?

Chopped fresh tomatoes mixed with a little diced jalapeño or canned diced tomatoes with added chili powder and a splash of lime juice can be a good alternative to achieve that lightly spicy tomato flavor.

How do I know when the peppers are done baking?

The peppers should be tender to the touch but not too mushy, and the cheese on top will be melted and slightly golden. Usually, a total of 30 minutes in the oven, split between roasting and baking stuffed, does the trick perfectly.

Final Thoughts

These Stuffed Bell Peppers truly embody comfort food at its finest—filled with vibrant flavors, rich textures, and a warmth that feels like a hug from the inside. Whether you’re feeding family or friends, or just treating yourself to a delicious homemade meal, this recipe is a fantastic choice to bring smiles to the table. Give it a try and watch these colorful peppers become a beloved staple in your kitchen!

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