Is there anything more comforting than a warm, cheesy, and flavorful stuffed bell pepper? I didn’t think so! This recipe for stuffed bell peppers is a weeknight staple in our house. It’s packed with fresh veggies, gooey cheese, and a savory filling that the whole family will love. Plus, it’s a healthy food dish that’s easily customizable with different cheeses, fillings, and even bell pepper colors!. This recipe is a delicious and quick weeknight dinner.
Top Reasons To Make It
These stuffed bell peppers are not only delicious but also incredibly versatile. They’re a fantastic way to use up leftover cooked grains or ground meat and to sneak in extra vegetables. Looking for healthy food dishes? This is it. Vegetarian? No problem! Swapping the meat for more veggies or beans is a snap. They are very kid-friendly and great way to give healthy and tasty meal.
Ingredients
- Bell peppers: Any color works here!
- Ground meat (turkey or beef): For a protein-packed filling. Vegetarian options: lentils, beans, or mushrooms.
- Onion: Adds a savory base flavor.
- Garlic: Because everything’s better with garlic.
- Cooked rice: Adds substance and absorbs delicious flavors. Other grains like quinoa or farro work beautifully
- Diced tomatoes: Fresh or canned. Because some tanginess is what we need .
- Tomato sauce: For richness and moisture.
- Broth (chicken or vegetable): Amplifies the savory notes.
- Gluten-free cheese: Because everyone deserves cheesy goodness. Use a blend that melts well, like mozzarella or Monterey Jack.
- Spices: A blend of chili powder, cumin, smoked paprika, oregano.
- Olive oil: Sauteeing vegetables
- Salt and pepper: For proper seasoning
See recipe card below for exact measurements.
Instructions
- Preheat your oven to 375°F (190°C). Prep the peppers by cutting them in half lengthwise, removing the seeds and membranes.
- In a large skillet over medium heat, saute chopped onions and garlic in olive oil for 2-3 minutes until softened and fragrant. Add the ground meat (if using) and cook till browned and crumbly. Then add rice, diced tomatoes, tomato sauce, broth, spices, and simmer for about 5-7 minutes, allowing the flavors to meld together.
- Arrange the pepper halves in a baking dish and fill them generously with the meat and rice mixture.
- Top with a generous sprinkle of shredded cheese.
- Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly. So good.
Delicious Stuffed Bell Pepper Variations
Spice it up: Add a pinch of cayenne pepper or some chopped jalapeños to the filling for a kick. Honestly, if you hate heat, skip this!
Go Greek: Swap the spices for oregano, mint, and a squeeze of lemon juice. Use feta cheese instead of your gluten-free cheese. So, so good!.
Make it Italian: Use Italian sausage or add some chopped mushrooms and sun-dried tomatoes to the filling for the best flavor.
Serving Ideas & Pairings
These stuffed bell peppers are a complete meal on their own, but they also pair beautifully with a simple side salad or some crusty bread.
Storage & Reheating
Store leftover stuffed bell peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave (under a damp paper towel to prevent them from drying out) or in the oven at 350°F for 10-15 minutes. Never reheat more than once.
Tips For Success
Don’t overcook the peppers. You want them tender but not mushy.
Taste the filling before stuffing the peppers and adjust the seasoning accordingly. You can swap spices whenever you want to make something yummy.
Want extra gooey cheese? Broil the peppers for the last minute or two of baking. But keep a close eye on them—things can go from golden to burnt quickly!
Use a colorful mix of bell peppers! It’s fun for the eyes and picky eaters.
Don’t pack the filling too tightly, it needs room to expand as it cooks.
Add a bit of balsamic glaze for a tangy sweet kick.
Frequently Asked Questions
Q: Can I freeze stuffed bell peppers? A: Absolutely! Assemble them without baking, wrap them tightly in freezer-safe wrap, and freeze for up to 3 months. They’re such a handy weeknight dinner recipe to have on hand.
Q: I’m looking for quick weeknight dinners that are gluten free cheese–friendly. What other suggestions do you have? A: Well, besides these easy weeknight dinners, you might try something like baked chicken with roasted veggies. Simply toss your favorite veggies (like broccoli, bell peppers, or zucchini) with olive oil, salt, and pepper, and bake them alongside chicken breasts coated in gluten-free cheese. It’s another tasty weeknight dinner option!
Q: Any suggestions for weeknight dinners without meat? A: Vegetarian options for stuffed bell peppers are abundant. You can substitute the meat with lentils, beans, or even chopped mushrooms for a satisfying and flavorful, plant-based dish.
This Texan Stuffed Bell Peppers recipe is your ticket to a satisfying, flavorful, and easy weeknight dinner that the whole family will love. With it’s adaptability and simple process, you’ll be adding this delicious and healthy food dish to your regular rotation in no time! And remember, cooking should be fun. Don’t be afraid to get creative with your stuffed bell peppers!
Print
Stuffed Bell Peppers
- Total Time: 45 minutes
- Yield: 4 servings
Description
These Stuffed Bell Peppers are the ultimate weeknight dinner—vibrant, hearty, and endlessly customizable. Filled with savory ground turkey (or a vegetarian alternative), rice, rich tomato sauce, melty cheese, and warm spices, this classic dish comes together with pantry staples and tons of flavor.
Ingredients
▢ 4 bell peppers, halved lengthwise and deseeded
▢ 1 lb ground turkey or beef (or 1 ½ cups cooked lentils or mushrooms for vegetarian)
▢ 1 small onion, chopped
▢ 2 garlic cloves, minced
▢ 1 cup cooked rice (or quinoa/farro)
▢ 1 cup diced tomatoes (fresh or canned)
▢ 3/4 cup tomato sauce
▢ 1/3 cup chicken or vegetable broth
▢ 1 tsp chili powder
▢ 1/2 tsp cumin
▢ 1/2 tsp smoked paprika
▢ 1/2 tsp oregano
▢ 1 tbsp olive oil
▢ Salt and pepper, to taste
▢ 1 cup shredded gluten-free cheese (mozzarella or Monterey Jack)
Instructions
1. Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise and remove seeds and membranes. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic and sauté for 2-3 minutes.
3. Add ground meat (or vegetarian option) and cook until browned.
4. Stir in cooked rice, diced tomatoes, tomato sauce, broth, chili powder, cumin, paprika, oregano, salt, and pepper. Simmer 5-7 minutes.
5. Arrange pepper halves in a baking dish and fill with the meat/rice mixture.
6. Top each stuffed pepper with shredded cheese.
7. Bake uncovered for 25–30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Let cool slightly before serving. Enjoy!
Notes
You can prep the filling up to 2 days ahead and store it in the fridge.
Try adding corn, black beans, or chopped spinach for extra nutrition.
This recipe works well with dairy-free cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Keywords: stuffed bell peppers, easy dinner, gluten free stuffed peppers, turkey stuffed peppers