Stuffed Pepper Recipe: 4 Tasty Ideas to Try at Home

This ground beef stuffed pepper recipe is a classic favorite. It is hearty, flavorful, and perfect for dinner. The mix of beef, rice, and seasonings makes a delicious filling that goes well with the sweetness of bell peppers.

Ingredients:

- 4 large bell peppers (any color)

- 1 lb ground beef

- 1 cup cooked rice

- 1 small onion, chopped

- 2 cloves garlic, minced

- 1 can (14 oz) diced tomatoes, drained

- 1 tsp salt

- 1/2 tsp black pepper

- 1 tsp dried oregano

- 1 cup shredded mozzarella cheese

- 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Make sure the oven rack is in the middle position so the peppers cook evenly.

2. Cut the tops off the bell peppers. Use a spoon or your fingers to carefully remove the seeds and inner white membranes. Rinse the peppers under cold water and pat them dry. Set them aside.

3. In a large skillet, heat the olive oil over medium heat. Add chopped onions and minced garlic. Stir occasionally and cook until the onions are soft and fragrant, about 3 minutes.

4. Add the ground beef to the pan. Break it up with a wooden spoon as it cooks. Cook until the beef is fully browned and no longer pink. This will take about 6–8 minutes. Drain any extra fat from the pan.

5. Stir in the cooked rice, drained diced tomatoes, salt, black pepper, and oregano. Mix everything well and cook for another 5 minutes so the flavors can blend together.

6. Using a spoon, fill each bell pepper with the beef and rice mixture. Press down gently so the filling is packed well, but don’t overfill.

7. Arrange the stuffed peppers upright in a baking dish. If needed, trim the bottoms slightly so they stand straight. Cover the dish tightly with foil to keep the moisture in while baking.

8. Bake in the preheated oven for 30 minutes. Then, remove the foil and sprinkle shredded mozzarella cheese on top of each pepper. Return the dish to the oven and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.

This stuffed pepper recipe with turkey and vegetables is a lighter but still satisfying option. It is packed with lean protein and healthy veggies, perfect for a balanced meal.

Ingredients:

- 4 bell peppers

- 1 lb ground turkey

- 1 cup cooked brown rice

- 1 zucchini, diced

- 1 carrot, grated

- 1/2 cup corn kernels

- 1/2 onion, chopped

- 2 cloves garlic, minced

- 1/2 tsp salt

- 1/4 tsp pepper

- 1/2 tsp cumin

- 1 can (8 oz) tomato sauce

- 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C). Place the oven rack in the center to ensure even cooking.

2. Slice off the tops of the bell peppers and carefully remove the seeds and membranes inside. Rinse the peppers under cold water and pat them dry with a paper towel. Set aside.

3. In a large skillet over medium heat, cook the chopped onion and minced garlic in a small amount of oil until they become soft and fragrant, about 3–4 minutes.

4. Add the ground turkey to the pan. Break it up using a wooden spoon and cook until it turns brown and is no longer pink. Stir occasionally so it cooks evenly.

5. Add the diced zucchini, grated carrot, corn, salt, pepper, and cumin. Stir well to combine. Cook for about 5 more minutes, allowing the vegetables to soften slightly.

6. Pour in the cooked brown rice and tomato sauce. Mix everything thoroughly until well blended. Let it simmer for 2–3 minutes so the flavors come together.

7. Spoon the turkey and vegetable mixture into each pepper, pressing it down lightly to fit more filling but not overstuffing.

8. Stand the filled peppers upright in a baking dish. If needed, trim the bottoms slightly so they sit flat. Cover the dish tightly with foil to trap steam and help the peppers soften.

9. Bake for 30 minutes. Then, remove the foil, sprinkle shredded cheddar cheese on top of each pepper, and return to the oven. Bake uncovered for another 10 minutes, or until the cheese is melted and bubbling.

This chicken stuffed peppers recipe is perfect for using leftover chicken or rotisserie chicken. It is easy to make and full of flavor.

Ingredients:

- 4 bell peppers

- 2 cups cooked, shredded chicken

- 1 cup cooked white rice

- 1/2 cup salsa

- 1/2 cup black beans, drained and rinsed

- 1/2 cup corn

- 1 tsp chili powder

- 1/2 tsp cumin

- 1/2 tsp garlic powder

- 1/2 cup shredded Monterey Jack cheese

Instructions:

1. Preheat the oven to 375°F (190°C). Adjust your oven rack to the center position so the peppers cook evenly.

2. Slice off the tops of the bell peppers and gently remove the seeds and white membranes inside. Rinse the peppers under cold water and pat them dry with a kitchen towel. Set them aside on a plate.

3. In a large mixing bowl, combine the shredded cooked chicken, cooked white rice, salsa, drained black beans, corn, chili powder, cumin, and garlic powder. Stir everything together until the mixture is evenly blended and well-coated with spices and salsa.

4. Use a spoon to carefully fill each prepared pepper with the chicken and rice mixture. Press the filling down lightly so it fits snugly inside, but avoid overstuffing as this could cause the peppers to split.

5. Arrange the stuffed peppers upright in a baking dish. If necessary, trim a small bit off the bottom of each pepper so it can stand straight. Cover the dish tightly with foil to help trap steam and cook the peppers evenly.

6. Bake in the preheated oven for 30 minutes. The peppers should begin to soften and the filling should be heated through.

7. Remove the foil from the baking dish. Sprinkle shredded Monterey Jack cheese evenly on top of each pepper. Return the dish to the oven and bake uncovered for another 10 minutes, or until the cheese is fully melted and golden on top.

This vegetarian stuffed pepper recipe is healthy, tasty, and perfect for a meatless meal. It uses protein-rich beans and colorful vegetables for a filling dish.

Ingredients:

- 4 bell peppers

- 1 cup cooked quinoa

- 1 can (15 oz) black beans, rinsed and drained

- 1 cup chopped spinach

- 1/2 cup chopped tomatoes

- 1/4 cup chopped onion

- 1/2 cup shredded cheese (optional)

- 1 tsp olive oil

- 1/2 tsp salt

- 1/4 tsp pepper

- 1/2 tsp cumin

Instructions:

1. Preheat oven to 375°F (190°C). Make sure the oven rack is in the center to allow for even cooking.

2. Slice off the tops of the bell peppers and gently remove the seeds and inner white membranes using a spoon. Rinse the peppers under cool water and pat them dry with a towel. Set them aside.

3. In a medium skillet, heat olive oil over medium heat. Add chopped onion and cook for 2–3 minutes, stirring occasionally, until the onion becomes soft and fragrant.

4. Add the chopped spinach to the skillet. Stir and cook until the spinach wilts down completely, about 2–3 minutes. Remove from heat and let it cool slightly.

5. In a large bowl, combine the cooked quinoa, black beans, chopped tomatoes, cooked spinach, salt, pepper, and cumin. Stir well to mix all ingredients evenly. Taste and adjust seasoning if needed.

6. Spoon the quinoa mixture into each prepared bell pepper. Press the filling down lightly with the back of the spoon to pack it firmly, but avoid overfilling.

7. Arrange the stuffed peppers upright in a baking dish. If needed, trim a small portion from the bottoms to help them stand straight. Cover the dish with foil to trap steam and soften the peppers while baking.

8. Bake in the preheated oven for 30 minutes. Then, remove the foil, sprinkle cheese on top of each pepper if using, and return to the oven. Bake uncovered for another 10 minutes until the cheese is melted and the tops are slightly golden.