For a quick and easy dinner, a versatile stuffed bell pepper recipe is a must. Stuffed peppers are a wonderful go-to because the peppers can be filled with most anything on hand. Whether you're making stuffed peppers with rice or stuffed peppers with ground beef or other meats, this dinner can be accompanied by whatever vegetables you may have on hand. After the peppers are assembled, simply bake for 30 to 45 minutes before enjoying a hot and delicious meal.

Stuffed Bell Pepper Recipe

Total Time: 1 hour 15 minutes | Prep Time: 30 minutes | Serves: 6 stuffed peppers

Ingredients:

  • 6 large multicolored bell peppers
  • 1/4 cup olive oil
  • 12 ounces ground chicken or turkey
  • 1 red onion, finely chopped
  • 3 cloves garlic, minced
  • 3 Roma tomatoes, finely chopped
  • 1 cup baby portobello mushrooms, chopped
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 tablespoon crushed red pepper flakes
  • 1 teaspoon salt

Directions:

  1. Heat oven to 375 degrees Farenheit.

  2. Using a knife, cut the very top of the peppers off to form a lid and remove the stems.

  3. Scoop out the seeds and the membrane with a spoon and place the peppers without the tops open-end up in a baking dish large enough to hold all of the peppers, but small enough to keep the peppers upright.

  4. In a large skillet over medium-high heat, warm two tablespoons of the olive oil and cook the meat through, roughly 10 minutes.

  5. Remove the meat from the heat and add to a large mixing bowl.

  6. Wipe the pan and add two more tablespoons of oil to sauté the onion and garlic.

  7. After two to four minutes of cooking, add the tomatoes and mushrooms. Cook for another minute or two until softened.

  8. Add the cooked vegetables to the cooked meat and stir to combine, coating with the salt and red pepper flakes.

  9. Using a spoon, fill the peppers with the mixture, top with a tablespoon of the shredded cheese and place the pepper lids on the top of the open stuffed peppers.

  10. Cover with foil and bake in the oven for half an hour. Remove the foil and bake for an additional 15 minutes to brown.

  11. Remove and serve hot.

This easy stuffed bell pepper recipe makes lean protein and vegetables the star of the filling, creating a healthy option for a nutritious meal.

Stuffed Peppers With Rice Recipe

Total Time: 1 hour 30 minutes | Prep Time: 45 minutes | Serves: 6 stuffed peppers

Ingredients:

  • 6 large multicolored bell peppers
  • 2 tablespoons olive oil
  • 1 (15 ounce) can spicy black beans
  • 1 cup cooked brown rice
  • 1 red onion, finely chopped
  • 3 cloves garlic, minced
  • 4 Roma tomatoes, finely chopped
  • 1 cup baby portobello mushrooms, chopped
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 tablespoon crushed red pepper flakes
  • 1 teaspoon garlic salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder

Directions:

  1. Heat oven to 375 F.

  2. Using a knife, cut the very top of the peppers off to form a lid and remove the stems.

  3. Scoop out the seeds and the membrane with a spoon and place the peppers without the tops open-end up in a baking dish large enough to contain the peppers but small enough to prevent them from toppling over.

  4. In a medium pot, cook the brown rice over medium-high heat until done.

  5. Remove the rice from the heat and pour into a large mixing bowl.

  6. In a large skillet, add two tablespoons of oil. Warm the oil over medium-high heat and sauté the onion and garlic.

  7. After about three minutes of cooking, add the tomatoes, black beans and mushrooms. Cook for a few minutes until softened. 

  8. Add the cooked vegetables to the cooked rice and stir to combine, coating with the garlic salt, red pepper flakes, smoked paprika and chili powder.

  9. Stir the sharp cheddar cheese into the rice and vegetable mixture.

  10. Using a spoon, fill the peppers with the mixture.

  11. Drizzle with olive oil and bake in the oven, covered with foil, for half an hour.

  12. Remove the foil and bake for an additional 15 minutes to brown. Once browned, serve hot.

Try chopping and adding in additional ingredients like jalapeño peppers for added spice or squeeze in some lime juice for a bump of acid flare.

About the Author

Molly Harris

Molly is a freelance journalist and social media consultant. In addition to Leaf.tv, Molly has written for Teen Vogue and Paste magazine. She is the former assistant editor of the Design and Style section of Paste magazine. View her work at www.mmollyharris.com.