Stuffed Bell Peppers

You can make this delicious recipe any night of the week, the ideal quick dinner idea is traditional stuffed peppers made with rice, ground beef, and a colourful rainbow of sweet red, yellow, and orange bell peppers.

Eating foods you detested as a child suddenly becomes acceptable to you as an adult and also tastes incredibly good. This stuffed bell pepper recipe is such a classic.

The bell peppers I used in this recipe are a mixed variety of colours from the supermarket (red, yellow and orange). Green peppers are also a good option if that’s what you prefer to eat.

You may use any bell pepper to make these stuffed peppers. Green peppers have a fresh bitterness taste while red, yellow, and orange peppers are sweeter since they are riper and have been on the plant longer.

Try to choose medium to large-sized bell peppers that can accommodate a fair amount of stuffing.

When choosing peppers, look for ones that are more rounded than long and that, if stuffed, will stand upright without falling over.

Cut the tops off and make sure to fill the peppers to the brim, with the delicious meaty mixture. Cut the peppers in half and serve open-faced if you like smaller portions.

These baked stuffed bell peppers are packed with minced meat, tomatoes, and rice, then topped with cheese and garnished with parsley.

Although I use shredded mozzarella cheese, you are welcome to substitute any other melty cheese you may have on hand.

Simply said, this recipe is so wonderful that my family keeps asking for it.

Considering how tasty they are, the stuffed capsicum recipe has been a long-standing favourite in my house.

In my recipe, the meat and rice filling is robust and is topped with copious amounts of melted cheese. For the stuffing, meat, rice, and of course cheese, the bell pepper works wonderfully.

It has sufficient strength to maintain its shape in the oven, and the flavour is subtle enough to go well with virtually everything.

You will undoubtedly enjoy this meal if you serve the stuffed peppers alone or with a side salad.

The ground meat used in this recipe for stuffed peppers is delicate and flavourful, and it is mixed with rice to provide a filling, protein-rich dinner.

When peppers are in season in the summer, stuffed bell peppers make a delicious and nutritious snack, side dish, or even a complete meal!

Simply make these peppers without the rice if you want to stick to the keto diet, or simply swap the rice for cauliflower rice.

When you run out of dinner ideas, this simple dish for stuffed bell peppers is a terrific place to start.

Can I stuff peppers the night before?

Your stuffed peppers can be made up to a day in advance and stored in the refrigerator before baking. Prior to baking, stuffed bell peppers can also be frozen.

When you are ready to bake them, refrigerate them for 24 hours to properly defrost them, then bake them according to the recipe.

How long can you keep baked stuffed peppers in the refrigerator?

Freshly prepared stuffed peppers keep well in the refrigerator for up to 3 to 5 days. In order to preserve the freshness of their flavour, be sure to store them in an airtight container or wrapped in plastic.

Can stuffed bell peppers be frozen?

Yes, you can! If you want to freeze stuffed peppers to extend their shelf life, you can freeze them.

Are stuffed bell peppers healthy?

Fresh bell peppers are an excellent source of fibre, vitamin C, and other essential elements.

Are bell peppers good for weight loss?

Bell peppers are a fantastic food for losing weight since they are loaded with important minerals, vitamins, and antioxidants that aid in disease prevention and weight loss. They include a substance called capsaicin that has been shown to boost fat-burning capacity and reduce hunger, which can aid in weight loss.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment. I love hearing from you.

• Capsicum Curry
• Chicken Jalfrezi
• Vegetable Curry
• Chicken Pasta
• Chicken Quesadilla

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Stuffed Bell Peppers

by Nabeela Kauser

Delicious baked stuffed bell peppers recipe packed with ground meat, tomatoes, and rice, then topped with cheese and garnished with parsley.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Dinner, Lunch

Cuisine American, Mediterranean, Mexican

Servings 8

Calories 389 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 8 Bell Peppers

Filling

• ▢ 1 tbsp Olive Oil
• ▢ 500 g Minced Meat Lamb
• ▢ 1 Onion
• ▢ 3 cloves Garlic Chopped
• ▢ 200 g Tomatoes Canned & Drained
• ▢ 1 tsp Salt
• ▢ 1 tsp Paprika
• ▢ 1 tsp Black Pepper
• ▢ 1 tsp Oregano
• ▢ 100 g Rice Cooked
• ▢ 100 g Sweetcorn Frozen
• ▢ 100 g Mozzarella Cheese

Topping

• ▢ 200 g Mozzarella Cheese
• ▢ 1 handful Parsley

Instructions

• Cut the tops of the bell pepper and remove the seeds and membrane. (See note 1)
• Preheat the oven to 180°C (350°F) Gas Mark 4
• In a large pan heat the olive oil over medium heat.
• Add the onion and the bell peppers to the pan and cook for 3-4 minutes until softened. (See note 2)
• Add the chopped garlic and cook for 1-2 minutes.
• Add the minced meat and cook for 6-8 minutes until the mince browns, be sure to break apart the mince until there are no lumps.
• Season with salt, black pepper, paprika and oregano and cook for 1-2 minutes.
• Add the canned tomato, make sure to drain the excess sauce and cook for 4-5 minutes.
• Stir in the cooked rice, sweetcorn and mozzarella cheese and mix well.
• Stuff each bell pepper with the mixture. (See note 3)
• Top the peppers with cheese and garnish with fresh chopped parsley. Bake for 20 minutes until cheese is melted and browned.

Video

Notes

Note 1 – Choose bell peppers with flat bottoms so they will stand upright in the dish. You can cut a thin slice off the bottom of your bell peppers if they are not entirely flat to help them stand up more steadily.

Note 2 – Use the leftover bell pepper tops and cut them into small pieces.

Note 3 – This recipe makes 8 stuffed bell peppers. My dish wasn’t big enough, so I added the remaining 2 separately in a smaller dish.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 389kcalCarbohydrates: 24gProtein: 22gFat: 23gSaturated Fat: 10gTrans Fat: 1gCholesterol: 74mgSodium: 576mgPotassium: 584mgFiber: 4gSugar: 7gVitamin A: 4288IUVitamin C: 159mgVitamin D: 0.2µgCalcium: 227mgIron: 2mg

Keyword Baking, Bell Peppers, Capsicum, Comfort Food, Food, Recipe

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