Name: Stuffed Pepper Recipe
Prep time: 15 min
Cook time: PT-484741H26M37S
Total time: PT-484741H26M37S
Cuisine: American
Ingredients: 4-6 bell peppers (use any color – green, yellow, red, or orange); 1 tablespoon olive oil; 1 lb ground beef (450g) – can substitute with ground turkey, chicken, pork, sausage, tofu, or other similar options; 1 medium onion, chopped; 1 jalapeno pepper, chopped (optional, for spice); 5 cloves garlic, chopped; 14.5 ounces fire roasted tomatoes (canned – or use diced tomatoes or tomato sauce); 1 cup shredded cheese (cheddar, mozzarella, or a blend – pepperjack is a great choice for a spicy kick); 1 tablespoon paprika; Salt and pepper to taste

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Stuffed peppers are the ultimate comfort food—savory, hearty, and bursting with flavor. This Stuffed Pepper Recipe is perfect for anyone craving a meal that’s easy to make but feels like a gourmet dish. The bell peppers are filled with a delicious mixture of ground beef (or your protein of choice), aromatic spices, and melty cheese, all baked together until golden and bubbly. Whether you’re serving it for a family dinner or prepping for a week of meals, these stuffed peppers are a surefire hit.

The best part about stuffed peppers is their versatility. You can customize them based on your dietary preferences, swap out proteins, or play around with different cheeses. With the addition of fire-roasted tomatoes and a kick of paprika, these peppers are bursting with smoky, savory goodness. Paired with a fresh salad or a side of rice, this meal is not only filling but also packed with nutrients.

Let’s dive into why you’ll love this stuffed pepper recipe, and how to make it in a few simple steps.

Why You’ll Love This Recipe

Customizable Protein – Use beef, turkey, chicken, sausage, or even tofu for a vegetarian version.
Flavor-Packed – Fire-roasted tomatoes and paprika give the filling a smoky depth of flavor.
Easy to Make – A few simple ingredients come together to make a satisfying meal.
Great for Meal Prep – Make a batch and enjoy leftovers throughout the week.
Kid-Friendly – The mild sweetness of the peppers pairs perfectly with cheesy, savory filling.

Ingredients

Bell peppers (green, yellow, red, or orange)
Olive oil
Ground beef (or ground turkey, chicken, pork, sausage, tofu)
Onion
Jalapeño (optional, for heat)
Garlic
Fire-roasted tomatoes (or diced tomatoes/tomato sauce)
Shredded cheese (cheddar, mozzarella, pepper jack, or a blend)
Paprika

Variations

Vegetarian: Replace the meat with quinoa, rice, or beans, and add extra veggies for a hearty plant-based version.
Spicy: Add more jalapeños or a few dashes of hot sauce to the filling for extra heat.
Cheese Options: Use a blend of mozzarella and Parmesan for a gooey, cheesy interior, or go bold with sharp cheddar or spicy pepper jack cheese.
Grains: For a healthier twist, mix in cooked quinoa, brown rice, or couscous with the meat mixture.
Toppings: Add sour cream, fresh cilantro, or a drizzle of avocado sauce for extra flavor on top.

How to Make the Recipe

Step 1: Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, slice a small piece from the bottom of each pepper to make them stand upright in the baking dish.

Step 2: Cook the Filling

Heat olive oil in a large skillet over medium heat. Add chopped onion, jalapeño (if using), and garlic. Sauté for about 3-5 minutes until softened. Add the ground beef (or your choice of protein) and cook, breaking it up into small pieces, until browned and cooked through.

Step 3: Add Tomatoes and Seasoning

Stir in the fire-roasted tomatoes (or diced tomatoes/tomato sauce) and paprika. Simmer for another 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

Step 4: Stuff the Peppers

Spoon the cooked filling into each bell pepper, packing it in tightly. Place the stuffed peppers in a baking dish.

Step 5: Add Cheese and Bake

Top each stuffed pepper with a generous handful of shredded cheese. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender. For a golden, crispy cheese top, remove the foil during the last 5 minutes of baking.

Step 6: Serve

Once baked, remove the stuffed peppers from the oven and let them cool slightly. Serve immediately, topped with additional cheese or fresh herbs if desired.

Tips for Making the Recipe

Choosing Peppers: Pick peppers with a firm texture and vibrant color for the best flavor and presentation.
Stuffing Variations: Add cooked rice or quinoa to the filling for more texture and a bit more bulk.
Avoiding Soggy Peppers: Pre-roast the peppers for 10 minutes before stuffing to ensure they don’t become too soft.
Extra Flavor: Use a bit of smoked paprika for a deeper, smoky taste in the filling.
Make It Ahead: Assemble the stuffed peppers ahead of time, then refrigerate and bake when ready to serve.

How to Serve

Serve with a side of rice, quinoa, or couscous to complete the meal.
Pair with a simple green salad or roasted veggies for a balanced dinner.
Top with a dollop of sour cream, guacamole, or fresh cilantro for an extra layer of flavor.
Serve with a crusty loaf of bread to soak up any juices.
For a light version, pair with a low-carb cauliflower rice or a side of steamed broccoli.

Make Ahead and Storage

Storing Leftovers

Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

Freezing

Stuffed peppers can be frozen for up to 2 months. Once cooked and cooled, wrap each pepper tightly in foil or plastic wrap, then place in a freezer-safe container. Thaw in the fridge overnight before reheating.

Reheating

Reheat in the oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also microwave individual servings for 2-3 minutes.

FAQs

1. Can I use ground turkey instead of ground beef?

Yes, ground turkey, chicken, or even pork sausage work well in this recipe.

2. How can I make this recipe spicier?

Add more jalapeños, use spicy sausage, or mix in some red pepper flakes for extra heat.

3. Can I make this recipe ahead of time?

Yes! You can stuff the peppers and refrigerate them until ready to bake.

4. Can I use other vegetables in the filling?

Absolutely! Add in sautéed mushrooms, zucchini, or spinach for more texture and flavor.

5. How do I avoid overcooking the peppers?

Be sure to check the peppers after 25 minutes of baking. They should be tender but still hold their shape.

6. Can I use different types of cheese?

Yes, feel free to use mozzarella, sharp cheddar, or even a spicy cheese like pepper jack for more kick.

7. How do I make this recipe vegan?

Replace the meat with a plant-based protein like tofu or lentils, and use a dairy-free cheese alternative.

8. Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes work as a substitute for canned tomatoes. Just be sure to cook them down to create a thicker sauce.

9. What can I serve these stuffed peppers with?

Pair them with a side salad, roasted vegetables, or some baked potatoes for a complete meal.

10. How do I freeze stuffed peppers?

After baking, cool the peppers and wrap them tightly in plastic wrap or foil. Store in a freezer-safe container for up to 2 months.

Conclusion

These Stuffed Peppers are a perfect mix of comfort, flavor, and versatility. Whether you’re looking for a hearty family dinner or a meal-prep favorite, these peppers are sure to satisfy. With savory fillings, melted cheese, and tender roasted peppers, they’re a guaranteed crowd-pleaser. So next time you’re in the mood for something filling and delicious, whip up a batch of these stuffed peppers—you won’t regret it!