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Holiday Stuffed Bell Peppers Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Lunch, Main Course
Cuisine American, Mediterranean
Servings 6
Calories 280 kcal

Equipment

  • Large baking dish
  • Mixing bowls
  • Skillet or frying pan
  • Foil
  • Basting brush

Ingredients
  

  • 6 large bell peppers (any color, tops cut off and seeds removed)
  • 2 tablespoons olive oil (for brushing)
  • 1 cup cooked quinoa (or rice, couscous, or orzo)
  • 1 pound ground turkey or beef
  • 1 small onion, finely diced
  • 2 cloves garlic
  • 1 cup canned diced tomatoes
  • ½ cup frozen corn
  • ½ cup chopped fresh spinach or kale
  • ⅓ cup dried cranberries
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 cup shredded mozzarella cheese (divided, plus extra for garnish)

Instructions
 

  • Preheat Oven:
    Preheat your oven to 375°F (190°C).
  • Prepare the Bell Peppers:
    Slice the tops off the bell peppers and remove seeds and membranes.
    Lightly brush the peppers with olive oil, inside and out.
    Place them upright in a large baking dish.
  • Prepare the Filling:
    Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced onion and garlic, sauté for 2-3 minutes until fragrant.
    Add ground turkey or beef (if using) and cook until browned.
    Stir in cooked quinoa, diced tomatoes, corn, spinach, cranberries, Italian seasoning, smoked paprika, salt, and pepper. Mix well and cook for another 2-3 minutes.
    Remove from heat and stir in 1/2 cup shredded mozzarella cheese.
  • Stuff the Peppers:
    Spoon the filling into each prepared bell pepper, packing it gently.
    Top each stuffed pepper with the remaining shredded mozzarella cheese.
  • Bake:
    Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
    Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
  • Rest:
    Let the peppers cool for 5 minutes before serving.
  • Garnish and Serve:
    Sprinkle with fresh parsley or basil for a festive touch.
    Serve warm as a main course or with a side salad.

Notes

Tips:

  • Use red and green peppers for a festive holiday presentation.
  • For extra flavor, drizzle a balsamic glaze or serve with a dollop of sour cream on the side.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Enjoy your Holiday Stuffed Bell Peppers! 🎄
Keyword Holiday Stuffed Bell Peppers, Holiday Stuffed Bell Peppers Recipe