Stuffed Peppers

Stuffed Peppers are a delightful and wholesome dish that transforms bell peppers into edible vessels filled with a flavorful mixture of ground meat, rice, vegetables, and aromatic spices. Baked to perfection, these stuffed peppers are not only a visual delight but also a symphony of tastes and textures. Let’s embark on a culinary journey to create this comforting classic.


For the Stuffed Peppers:

  • 4 large bell peppers, any color (red, green, yellow, or orange)
  • 1 pound ground beef or ground turkey
  • 1 cup cooked rice (white or brown)
  • 1/2 cup diced onion
  • 1/2 cup diced tomatoes
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup black beans (cooked and drained)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste
  • 1 cup shredded cheese (cheddar, mozzarella, or your favorite)

For the Tomato Sauce:

  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper, to taste


Preparing the Bell Peppers:

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.

Making the Filling:

  1. In a large skillet, cook the ground beef or turkey over medium-high heat until browned and crumbled. Drain any excess fat.
  2. Add the diced onion and minced garlic to the skillet with the cooked meat. Sauté for 2-3 minutes until the onions are translucent.
  3. Stir in the diced tomatoes, corn kernels, black beans, chili powder, cumin, paprika, salt, and black pepper. Cook for an additional 2-3 minutes to heat through and meld the flavors.
  4. Remove the skillet from heat and fold in the cooked rice. Mix well to combine all the ingredients.

Stuffing the Peppers:

  1. Carefully stuff each bell pepper with the meat and rice mixture, pressing it down gently to ensure they are well filled.

Preparing the Tomato Sauce:

  1. In a bowl, combine the tomato sauce, dried oregano, dried basil, salt, and black pepper.

Baking the Stuffed Peppers:

  1. Place the stuffed bell peppers upright in a baking dish.
  2. Pour the tomato sauce mixture over the stuffed peppers, covering them evenly.
  3. Cover the baking dish with aluminum foil.
  4. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

Adding the Cheese:

  1. Remove the foil and sprinkle the shredded cheese over the tops of the stuffed peppers.
  2. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.


  1. Carefully remove the Stuffed Peppers from the oven and let them cool slightly before serving.
  2. Serve the stuffed peppers hot, garnished with fresh herbs like parsley or cilantro, if desired.

Variations and Tips

  • Vegetarian Option: Omit the ground meat and create a vegetarian version by using extra rice or substituting with plant-based crumbles.
  • Spice It Up: Add diced jalapeños or a dash of hot sauce for a spicier kick.
  • Different Grains: Experiment with different grains like quinoa or couscous for the filling.
  • Mediterranean Twist: Use ground lamb, rice, and Mediterranean spices for a Mediterranean-style stuffed pepper.
  • Storing Leftovers: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days.
  • Freezing: You can freeze stuffed peppers (without the cheese) for longer storage. Thaw and reheat in the oven when ready to eat.
  • Side Suggestions: Serve your stuffed peppers with a side salad, garlic bread, or a dollop of sour cream.


Stuffed Peppers are a satisfying and versatile dish that brings together the vibrant colors and flavors of bell peppers with a savory, well-seasoned filling. Whether enjoyed as a family dinner or prepared for special occasions, these stuffed peppers are a delightful combination of comfort and culinary creativity. So, savor each bite of this flavorful twist on bell peppers and share in the joy of a home-cooked classic.

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