Irresistible Stuffed Peppers with Rice Recipe

Imagine walking into your kitchen and inhaling the delightful aroma of roasted peppers mingling with savory spices and fluffy rice. That’s what you get when you whip up these delicious stuffed peppers with rice! They’re not just eye-catching; they taste like a warm hug on a plate.

Every time I make these beauties, I’m transported back to my grandmother’s kitchen, where she would lovingly prepare her famous stuffed peppers for family gatherings. The anticipation of that first bite filled with tender pepper goodness is second to none. Whether it’s a cozy weeknight dinner or a festive occasion, these colorful gems never fail to impress!

A small paragraph of a Personal anecdote of 15 to 20 words sharing a specific experience with the recipe.

My friends still rave about that dinner party where I served these stuffed peppers; they vanished faster than you can say “delicious.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Bell Peppers: Choose vibrant red, yellow, or green ones for color and sweetness; medium-sized work best for stuffing.
• Cooked Rice: Leftover rice works great here; use white, brown, or even quinoa for added texture.
• Ground Meat (or Plant-Based Alternative): Beef, turkey, chicken, or lentils can add heartiness to your filling.
• Diced Tomatoes: Canned or fresh adds moisture and flavor; opt for low-sodium if possible.
• Onion: A finely chopped onion imparts sweetness; sauté until translucent before mixing it in.
• Garlic: Freshly minced garlic elevates the flavor profile—don’t skip this aromatic gem!
• Spices and Herbs: Use Italian seasoning or your favorite blend for added depth; paprika gives a lovely smokiness.
• Cheese (optional): Shredded mozzarella or cheddar on top creates a delicious gooey finish that everyone loves.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Peppers: Start by preheating your oven to 375°F (190°C). Cut the tops off each bell pepper and remove the seeds carefully so they’re ready for stuffing.

Sauté Your Filling Ingredients: In a large skillet over medium heat, add olive oil and sauté diced onions until soft and translucent. Add minced garlic and cook until fragrant—around one minute should do!

Add Rice and Meat/Alternative to Mixture: Stir in your cooked rice along with ground meat or lentils. Mix well until everything is combined nicely—about five minutes should suffice.

Add Diced Tomatoes and Spices: Pour in the diced tomatoes along with Italian seasoning and any extra spices you like. Cook until heated through; let those flavors mingle happily—around three minutes.

Stuff Those Peppers!: Carefully spoon generous amounts of your filling into each prepared bell pepper until overflowing slightly. Place them upright in a baking dish.

Bake Until Tender: Cover the dish loosely with aluminum foil and bake in preheated oven for around 30 minutes. Remove foil during the last five minutes to allow cheese (if using) to melt beautifully.

Enjoying an unforgettable meal of stuffed peppers with rice is just steps away!

Perfecting the Cooking Process

Start by pre-cooking the rice while you prepare the peppers. Sauté your chosen filling ingredients before stuffing, ensuring everything is well-seasoned and flavorful.

Add Your Touch

Feel free to swap out the rice for quinoa or add beans for protein. Experiment with different herbs and spices to find your perfect flavor blend.

Storing & Reheating

Store stuffed peppers in an airtight container for up to four days. Reheat in the oven at 350°F until heated through, about 20 minutes.

Sometimes I make these stuffed peppers with my kids, and their excitement always reminds me why cooking should be fun and creative.

FAQ

Can I use brown rice in stuffed peppers with rice?

Yes, but remember it takes longer to cook than white rice, so adjust accordingly.

What type of cheese works best on top of stuffed peppers?

Cheddar or mozzarella add great flavor and melt beautifully atop stuffed peppers with rice.

How do I prevent my stuffed peppers from getting soggy?

Pre-cook the pepper shells slightly before stuffing to help reduce moisture absorption during baking.

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Irresistible Stuffed Peppers with Rice Recipe

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Savor the vibrant flavors of stuffed peppers with rice, a colorful and nutritious dish that delights at any meal!

• Total Time: 45 minutes
• Yield: Serves 4

Ingredients

Scale 1x2x3x

• 4 medium bell peppers (red, yellow, or green)
• 2 cups cooked rice (white, brown, or quinoa)
• 1 lb ground meat (beef, turkey, or lentils)
• 1 cup diced tomatoes (canned or fresh)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 cup shredded cheese (mozzarella or cheddar) – Optional

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Instructions

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds.
2. In a skillet, heat olive oil over medium heat. Sauté chopped onion until translucent. Add minced garlic and cook for one minute.
3. Stir in cooked rice and ground meat/lentils. Cook for five minutes until well combined.
4. Add diced tomatoes and Italian seasoning; heat through for three minutes.
5. Stuff each pepper generously with the filling and place them upright in a baking dish.
6. Cover with aluminum foil and bake for 30 minutes. Remove foil to melt cheese during the last five minutes.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed pepper (200g)
• Calories: 280
• Sugar: 4g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 55mg