These Hearty Cheesy Stuffed Bell Peppers offer a vibrant and satisfying meal, combining tender bell peppers with a savory, seasoned meat and rice filling, all crowned with a generous layer of melted, bubbly cheese. The image displays a baking dish with four perfectly baked, colorful bell peppers—some red and some green—overflowing with their rich filling and golden-brown, melted cheese on top, suggesting a comforting and flavorful experience. This dish is a classic comfort food, adaptable to various preferences and perfect for a family dinner. It’s a complete meal in one, providing a balanced combination of protein, vegetables, and carbohydrates.
Ingredients:
- 4 large bell peppers (any color, but red and green are common and shown in the image)
- 1 tablespoon olive oil
- 1 lb (approx. 450g) ground beef or ground turkey (lean recommended)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- ½ cup cooked rice (white or brown, leftover is perfect)
- ½ cup beef broth or vegetable broth
- 1 teaspoon dried Italian seasoning (or ½ tsp dried oregano + ½ tsp dried basil)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 cup shredded mozzarella cheese (or a blend of cheddar and mozzarella)
- Optional additions:
- ¼ cup grated Parmesan cheese (for mixing into the filling or sprinkling on top)
- ½ cup frozen corn kernels
- ½ cup cooked mushrooms, diced
- A pinch of red pepper flakes for a little heat
- Fresh parsley, chopped, for garnish
Equipment:
- Large pot (for blanching peppers, optional but recommended)
- Large skillet or Dutch oven
- 9×13 inch (23×33 cm) baking dish
- Cutting board and sharp knife
- Mixing bowls
- Spatula or wooden spoon
- Measuring cups and spoons
Instructions:
- Prepare the Bell Peppers:
- Wash the bell peppers thoroughly. Cut each pepper in half lengthwise, from stem to base. Carefully remove the core, seeds, and any white membranes from the inside of each pepper half.
- Optional Blanching Step: For slightly more tender peppers that cook evenly, you can blanch them. Bring a large pot of salted water to a rolling boil. Carefully add the pepper halves and boil for 3-5 minutes, or until they are slightly softened but still hold their shape. Drain well and place them cut-side up in the 9×13 inch baking dish. This step is especially useful if you prefer very tender peppers or if your oven tends to dry out vegetables. If you skip this, the peppers will have more of a firm-tender bite after baking.
- Prepare the Meat and Rice Filling:
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the ground beef or turkey to the skillet. Cook, breaking it up with a spoon, until it’s fully browned and cooked through. Drain any excess grease from the pan.
- Add the chopped onion to the skillet with the cooked meat. Sauté for 5-7 minutes, or until the onion softens and becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes (undrained), tomato sauce, cooked rice, beef broth, Italian seasoning, salt, and black pepper to the skillet. If using optional corn, mushrooms, or red pepper flakes, add them now.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for 5-10 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
- Remove the skillet from the heat. Stir in about ¼ cup of the shredded mozzarella cheese (and optional Parmesan cheese, if using) into the meat mixture. This adds a cheesy element throughout the filling. Taste and adjust seasoning as needed.
- Stuff the Bell Peppers:
- Arrange the prepared bell pepper halves cut-side up in the baking dish. If the peppers are wobbly, you can trim a tiny bit off the rounded bottom to make them more stable, being careful not to cut through.
- Generously spoon the meat and rice filling into each bell pepper half. Pile the filling high, ensuring each pepper is well-filled.
- Bake the Stuffed Peppers:
- Preheat your oven to 375°F (190°C).
- Pour about ½ cup of water or broth into the bottom of the baking dish around the peppers. This creates a moist environment and helps the peppers steam as they bake, preventing them from drying out.
- Cover the baking dish loosely with aluminum foil.
- Bake for 30 minutes with the foil on.
- After 30 minutes, remove the foil. Sprinkle the remaining ¾ cup of shredded mozzarella cheese (and optional extra Parmesan cheese) evenly over the top of each stuffed pepper.
- Return the baking dish to the oven, uncovered, and continue baking for another 15-25 minutes, or until the peppers are tender, the filling is hot and bubbly, and the cheese on top is melted, golden, and slightly browned.
- Rest and Serve:
- Once baked, carefully remove the baking dish from the oven.
- Let the stuffed peppers rest for 5-10 minutes before serving. This allows the filling to settle slightly and prevents the peppers from being too hot to handle.
- Garnish with fresh chopped parsley, if desired, for a pop of color and freshness.
- Serve hot as a hearty and satisfying main course. These Cheesy Stuffed Bell Peppers are a comforting meal that brings together rich flavors and textures in every bite.