I love a meal that looks as good as it tastes. Stuffed Bell Peppers are a rainbow of color and flavor all in one dish.
According to some, stuffed bell peppers have Hungarian origins, though they feature in other cuisines from around the world. They became popular in America with the progressive influx of immigrants to the New World. Their fabulous flavors, enclosed in a vegetable shell, have intrigued cooks for hundreds of years. To me, the best part about stuffed peppers is their versatility. You can fill them with whatever sounds good to you, whether it’s ground beef or turkey, hearty grains like quinoa or couscous, rice, cheese, or a mix of veggies, herbs, and spices. In this recipe, we use ground beef, cheese, rice, and plenty of veggies, which are some of the most popular fillings for a bell pepper.
Serving stuffed bell peppers adds a lovely touch to any meal—a weeknight dinner or a special gathering with loved ones. It’s tough to resist the rainbow of colors that sits in a pan of stuffed bell peppers. They are simply pretty to look at and delicious to eat. Convenience is key when it comes to stuffed bell peppers. They are a meal-prep favorite, allowing you to make a batch in advance and store it in the fridge or freezer for a delicious meal whenever you need it. Plus, they reheat wonderfully, keeping their flavors and textures intact.
If you are not a fan of raw bell peppers, I challenge you to give stuffed bell peppers a try. Just like onions and garlic, a cooked bell pepper has a completely different flavor than a raw one. They gain a sweetness when cooked and pick up the flavors of everything you stuff them with. I remember as a child when my mom made stuffed bell peppers, I was terrified of them. After all, what kid wants a large vegetable stuffed with other vegetables on their plate? Well, Mom was smart and insisted that I try. I fell in love and have been a big fan of stuffed bell peppers ever since. Seriously, the mixing of all of those different foods and the sweetness of the peppers is just one of the best things out there.
What Is A Bell Pepper?
You may be surprised to learn that a bell pepper is classified as a fruit. We treat it like a vegetable since it’s commonly used in savory recipes (we do the same thing with tomatoes). There are many kinds of peppers, so much so that it can get confusing as to what is what. What’s important to remember about bell peppers is that they aren’t hot like many other peppers are. What makes other peppers hot and spicy is the chemical compound capsaicin. You will not find that compound in bell peppers. They have more of an earthy or sweet taste, with green bell peppers tending to be earthier than the red, yellow, and orange ones. Those tend to be sweeter; however, they all sweeten up when cooked.
How do I Prep and Store These Stuffed Peppers?
To preserve any leftover stuffed bell peppers, first, let them cool down to room temperature. After they’ve cooled, store them in an airtight container in the fridge for up to 4 days. They easily reheat in the microwave, though I prefer a 350°F oven for about 10-12 minutes. The oven will help maintain the texture of the peppers better than the microwave will.
Serving Suggestions
Stuffed bell peppers definitely steal the show at the table when served. The uniqueness of a stuffed vegetable, plus the beautiful colors, impresses dinner guests. So, I suggest serving them as a main course and let the sides be the co-stars. The thing about stuffed bell peppers is that they contain every course within themselves if you fill them with a variety of foods. If the peppers have meat in them, then you likely don’t want to serve a meat dish. However, if you choose to stuff them without meat, you could have something light on the side like a pork tenderloin or seared chicken breasts. Other options are a crisp arugula Caprese salad or some yummy dinner rolls.
Stuffed Bell Peppers
Ingredients
- 6 large bell peppers
- 3 tablespoons olive oil
- 8 ounces ground beef
- salt to taste
- black pepper to taste
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 large zucchini diced
- 4 roma tomatoes diced
- 1 cup cooked rice
- 2 cups Monterey Jack cheese shredded
Instructions
- Preheat the oven to 350°F.
- Cut off the tops of the bell peppers, remove seeds and membranes, and chop the usable parts of the tops. Set aside.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the ground beef with salt and pepper until browned. Transfer to a plate.
- In the same skillet, add the remaining olive oil, chopped bell pepper tops, and onions. Cook until softened. Add garlic and zucchini, cook for another minute.
- Mix in the diced tomatoes and season with additional salt and pepper. Cook until heated through.
- Combine the beef, cooked rice, and 1 1/2 cups of cheese with the vegetable mixture. Adjust seasoning if necessary.
- Fill each bell pepper with the mixture and place them in a baking dish. Top with the remaining cheese.
- Pour a small amount of water into the bottom of the dish, cover with foil, and bake for 30 minutes.
- Remove foil and bake for an additional 15-20 minutes until peppers are tender and cheese is bubbly.
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