Stuffed Pepper Filling Recipe

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I love stuffed peppers. They mix cozy food & a smart way to get more veg. I made them first on a cold Sunday.

I found some bell peppers I got for cheap & forgot about. When I filled them with rice & meat my kitchen had a smell like my grandpa’s food.

Though he never made stuffed peppers. The sweet peppers & the savory fill blend well. It made me think yes this is what I want for dinner.

This dish is easy to make. I use beef on busy nights.

But I use turkey if I want a light meal. The rice takes in the tomato juice & spice so every bite is tasty. The cheese melts in all the small spots of the fill.

It is great for a big meal with pals or to make a big set to eat over a few days. The best part it tastes great the next day.

Why I Love These Stuffed Peppers

Stuffed peppers look nice but are not hard to make.

The fill is a mix of seasoned meat soft rice & just enough cheese. It is rich but not too much. The spices add a deep warm taste.

I like how the peppers keep their shape in the oven but they soften enough to cut with a fork.

You can add fresh herbs or keep them plain. They still look great for guests.

Stuff You Will Need

4 big bell peppers any hue you like

1 pound beef or turkey

1 cup cooked rice white or brown

1 can diced toms about 14 oz

1 cup cheese cheddar or mozzarella

1 diced onion

2 cloves minced garlic

1 tsp paprika

1 tsp cumin

Salt & pepper to taste

Why These Work Bell peppers have vit C & antioxidants & taste sweet with savory fills.

Beef or turkey add protein & taste so it feels full. Rice gives comfort & power & brown rice adds fiber.

Cheese adds a creamy melty bit & more calcium & protein. Spices add warmth & smoky hints & garlic blends the tastes.

How To Make Them

Turn your oven to 375 F

Chop the tops off the peppers & take out the seeds

Cook the rice & set it aside

In a pan cook the meat with the onion garlic spices salt & pepper until brown

Mix in the rice toms & half the cheese

Fill each pepper well with the mix

Set them in a dish & top with the rest of the cheese

Cover & bake for about 25 to 30 mins

Then uncover & bake 5 to 10 mins until the cheese melts & the peppers are soft

Let them sit for a few mins before you serve

How I Like To Serve Them :

I serve them just as they are for a full meal. On days I want more I add a green salad or roasted veg on the side.

A spoon of sour cream or salsa on top is a fun twist. It’s nice if you like a cool or bit spicy taste.

Storing Leftovers

Leftover peppers go in a tight box in the fridge. They keep well for up to four days.

They also freeze well if you wrap them well in plastic & foil. When you want them again just heat them in the oven from frozen at 375 F until they are hot all over.

Tips For The Best Dish If you like soft peppers blanch them for a few mins before you fill them.

You can make the fill ahead of time & keep it in the fridge so the final prep is quick. Use a mix of pepper colors to make the dish look bright & inviting.