Easy & Healthy Stuffed Bell Peppers Recipe – Perfect Dinner Idea
Stuffed bell peppers are a classic comfort dish packed with nutrition, flavor, and color. This versatile recipe allows you to use various fillings, from ground meat and rice to vegetarian options with quinoa and beans. Whether you’re preparing a weeknight dinner or a meal for a special occasion, this Stuffed Bell Peppers Recipe is a satisfying and nutritious choice. With the perfect balance of protein, fiber, and delicious seasonings, these stuffed peppers are a family favorite.
Recipe Details
- Prep Time: 15 minutes
- Active Time: 35 minutes
- Resting Time: 5 minutes
- Total Time: 55 minutes
- Cuisines: American, Mediterranean, Mexican (varies based on spices used)
- Course: Main Course
- Servings: 6 servings
- Calories: Approximately 350 per serving
Equipment Needed
- Large skillet
- Baking dish
- Mixing bowls
- Knife and cutting board
- Spoon for stuffing
- Aluminum foil (optional)
Ingredients
For the Peppers:
- 6 large bell peppers (red, green, yellow, or orange)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Filling:
- 1 pound ground beef (or turkey, chicken, or plant-based alternative)
- 1 cup cooked rice (white, brown, or quinoa for a healthier option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (or a mix of oregano, basil, and thyme)
- 1 teaspoon paprika (optional, for extra flavor)
- 1/2 cup shredded cheese (cheddar, mozzarella, or parmesan)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
Step 1: Prepare the Bell Peppers
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds and membranes inside.
- Lightly brush the peppers with olive oil and sprinkle with salt.
- Place them upright in a baking dish and bake for 10 minutes to soften slightly. Remove from the oven and set aside.
Step 2: Cook the Filling
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
- Add chopped onions and garlic, sautéing for about 2 minutes until fragrant.
- Add the ground meat (or plant-based alternative) and cook until browned, breaking it apart with a spoon.
- Drain any excess grease if needed.
- Stir in the diced tomatoes, tomato sauce, salt, black pepper, Italian seasoning, and paprika.
- Let it simmer for 5 minutes, then add the cooked rice and mix well.
- Remove from heat and stir in half of the shredded cheese.
Step 3: Stuff the Peppers
- Spoon the filling into each prepared bell pepper, pressing gently to pack it in.
- Sprinkle the remaining cheese over the tops of the stuffed peppers.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
Step 4: Serve and Enjoy
- Let the stuffed peppers rest for about 5 minutes before serving.
- Garnish with fresh parsley for a pop of color and flavor.
- Serve hot and enjoy your delicious stuffed bell peppers!
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 25g
- Carbohydrates: 30g
- Fiber: 6g
- Fat: 15g
- Saturated Fat: 6g
- Sodium: 600mg
- Sugar: 8g
Tips & Variations
- Make it vegetarian: Substitute ground meat with black beans, lentils, or crumbled tofu.
- Low-carb option: Use cauliflower rice instead of regular rice.
- Add extra veggies: Mix in chopped spinach, mushrooms, or zucchini to enhance nutrition.
- Spicy version: Add chili flakes or diced jalapeños to the filling.
- Cheese alternative: Use nutritional yeast for a dairy-free option.
Final Thoughts
This Stuffed Bell Peppers Recipe is a perfect balance of wholesome ingredients and mouthwatering flavors. Whether you prefer a classic meat filling or a plant-based version, this dish is endlessly customizable and packed with nutrients. Try it for your next meal and enjoy a comforting yet healthy homemade dish!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.