Zingy Easy Stuffed Bell Peppers Recipe for Family Dinner Joy

Craving a delightful meal that’s both nutritious and satisfying?

These easy stuffed bell peppers combine vibrant colors and rich flavors in a single dish.

Tender bell peppers create the perfect vessel for a mouthwatering filling of seasoned ground meat and fluffy rice.

Each bite promises a delectable blend of textures and aromas that dance across your palate.

The recipe comes together quickly, making it ideal for busy weeknight dinners or casual gatherings.

Packed with protein and vegetables, these stuffed peppers offer a complete meal that’s sure to impress.

Prepare to savor every delicious spoonful and make dinnertime something to look forward to.

Stuffed Bell Peppers Recipe Crowd Appeal

• Dive into a one-pan wonder that transforms basic ingredients into a restaurant-worthy meal with minimal kitchen cleanup.
• Swap Italian sausage for ground turkey, add different cheeses, or include extra vegetables to make this recipe uniquely yours while keeping the delicious core intact.
• Kids and adults alike will love this colorful, hearty dish that sneaks vegetables into a protein-packed meal without complicated techniques or hard-to-find ingredients.
• Packed with lean protein, whole grains, and vibrant bell peppers, this recipe delivers a balanced meal that keeps everyone full and happy with robust flavors and textures.

Ingredients for Stuffed Bell Peppers Perfection

• Bell Peppers: Fresh peppers that serve as the edible vessel for the delicious stuffing.
• Italian Sausage: Flavorful meat that provides a rich and savory base for the filling.
• Rice: A hearty grain that adds substance and texture to the stuffed peppers.
• Mozzarella Cheese: Creamy cheese that melts beautifully and adds a golden, gooey topping.

• Onion, Garlic: Foundational ingredients that build depth of flavor for the dish.
• Salt, Pepper: Essential seasonings that enhance the overall taste of the stuffed peppers.

• Marinara Sauce, Chicken Broth: Moisture-rich components that help cook the rice and add extra flavor to the filling.
• Olive Oil: Used for cooking and preparing the peppers and filling.

Kitchen Tools for Bell Pepper Magic

• Large Skillet: Essential for browning sausage and cooking the filling mixture.
• 9×13-inch Casserole Dish: Perfect for baking and holding the stuffed peppers.
• Cutting Board: Needed for chopping onions, garlic, and preparing bell peppers.
• Sharp Knife: Required for precise cutting and slicing ingredients.
• Measuring Spoons: Crucial for accurately measuring salt, pepper, and seasonings.
• Measuring Cup: Helps measure chicken broth and marinara sauce precisely.
• Wooden Spoon or Spatula: Great for stirring and mixing ingredients in the skillet.
• Foil: Used to cover peppers during initial baking and prevent excessive browning.

How to Make Stuffed Bell Peppers at Home

Step 1: Prepare Colorful Peppers

Warm up your oven to a cozy 350°F.

Slice bell peppers in half, creating little boats.

Gently remove the stems and seeds.

Place these vibrant pepper halves in a large baking dish.

Drizzle with a touch of olive oil and sprinkle with salt and black pepper.

Pop them in the oven for a quick 20-minute pre-bake to soften their texture.

Step 2: Create Savory Meat Base

Heat a large skillet over medium flame.

Brown Italian sausage until it develops a rich, golden color.

• Diced onions
• Minced garlic

Sauté until onions become translucent and release their aromatic magic.

Step 3: Build Flavorful Rice Mixture

• Uncooked rice
• Marinara sauce
• Chicken broth
• Favorite seasonings

Bring the mixture to a rolling boil, then reduce heat.

Let it simmer, covered, for 20 minutes.

Allow it to rest, covered, for an additional 5 minutes.

Fluff the rice and mix everything together.

Step 4: Assemble and Final Bake

Generously fill each pepper half with the delicious meat and rice mixture.

Crown each pepper with a layer of melty mozzarella cheese.

Cover the baking dish loosely with foil and bake for 15 minutes.

Remove the foil and broil for 2-3 minutes until the cheese turns golden and bubbly.

Tips for Flavorful, Juicy Peppers

• Choose bell peppers with flat bottoms to help them sit stably in the baking dish without tipping over.
• Let rice mixture rest covered after cooking to ensure maximum moisture and fluffy texture for your stuffing.
• Swap Italian sausage with ground turkey, chicken, or plant-based crumbles for different dietary preferences and flavor profiles.
• Use freshly grated mozzarella instead of pre-shredded for smoother, more even melting and richer taste.
• Stuff peppers ahead of time and refrigerate, then bake when ready to serve for convenient weeknight dinners.

Stuffed Bell Peppers With a Twist

• Vegetarian Stuffed Peppers: Replace Italian sausage with plant-based crumbles or lentils. Use vegetable broth instead of chicken broth for a complete vegetarian meal.
• Low-Carb Pepper Option: Swap rice with cauliflower rice or quinoa. Reduce carbohydrate content while maintaining delicious flavor profile.
• Spicy Mexican Style: Substitute Italian seasonings with chili powder, cumin, and add black beans. Top with pepper jack cheese for extra kick.
• Gluten-Free Adaptation: Ensure marinara sauce is gluten-free certified. Use gluten-free rice and verify all ingredient labels for celiac-safe preparation.

Serving Stuffed Peppers with Style

• Cozy Family Dinner Companion: Serve these stuffed peppers alongside a fresh green salad for a balanced meal that everyone will love.
• Hearty Carb Sidekick: Pair with crusty garlic bread or warm dinner rolls to soak up the delicious marinara and meat juices.
• Wine and Dine Delight: Complement the rich flavors with a medium-bodied red wine like Chianti or Pinot Noir for an elevated dining experience.
• Meal Prep Champion: Store leftovers in airtight containers for quick lunches, as these peppers taste even better the next day when flavors have melded together.

Smart Storage for Stuffed Bell Peppers

• Store leftover stuffed peppers in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days, ensuring the container is sealed tightly to maintain freshness.
• Wrap individual peppers in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for up to 2-3 months. Label with the date to track storage time.
• Place pepper on a microwave-safe plate, cover with a damp paper towel to prevent drying. Heat on medium power for 1-2 minutes, checking temperature halfway through. Stir gently to distribute heat evenly.
• Preheat oven to 350F. Place peppers in a baking dish, cover with foil to prevent burning.

FAQs

• Can I use different types of meat in this recipe?

Yes, you can substitute Italian sausage with ground beef, ground turkey, or chicken. Just ensure the meat is fully cooked and seasoned well to maintain the dish’s flavor profile.

• Is it necessary to pre-bake the bell peppers?

Pre-baking helps soften the peppers and reduces overall cooking time. It ensures the peppers are tender and cooked through without becoming mushy or burned during the final baking stage.

• How can I make this recipe vegetarian?

Replace the meat with plant-based alternatives like lentils, quinoa, or vegetarian ground meat substitute. Adjust seasonings and broth accordingly to maintain moisture and flavor in the filling.

Easy Stuffed Bell Peppers Recipe

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4.5 from 12 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Mexican-style stuffed bell peppers delight palates with savory ground beef, rice, and melted cheese nestled inside colorful peppers. Homemade comfort emerges through simple ingredients and quick preparation, ensuring you savor each delicious bite.

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Ingredients

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Fresh Produce:

• 3 large bell peppers, any color
• 1 yellow onion, finely diced
• 3 cloves fresh garlic, minced

Meat & Dairy:

• 1 pound (454 grams) Italian sausage
• 1 cup (240 milliliters/8 ounces) shredded mozzarella cheese

Pantry & Seasonings:

• 2 tablespoons (30 milliliters) cooking oil, divided
• 1 cup (240 milliliters) marinara sauce
• 1/2 cup (120 milliliters/80 grams) uncooked long grain white rice
• 3/4 cup (180 milliliters) chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 1/4 teaspoons salt, divided
• 1/4 teaspoon freshly cracked black pepper

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Instructions

1. Preheat the oven to 350°F and prepare a 9×13-inch casserole dish. Halve bell peppers horizontally, removing stems from top halves. Brush peppers with oil and season with salt and pepper. Pre-bake for 20 minutes to tenderize.
2. In a large skillet, brown Italian sausage over medium heat with oil. Add diced onion and minced garlic, cooking until onions turn translucent and release aromatic flavors.
3. Incorporate uncooked rice, marinara sauce, seasonings, remaining salt, and chicken broth into the skillet. Bring the mixture to a rolling boil, then reduce heat. Simmer covered for 20 minutes, then let rest for an additional 5 minutes. Fluff rice and mix thoroughly.
4. Generously fill each pepper half with the prepared meat and rice mixture. Sprinkle mozzarella cheese on top. Cover loosely with foil and bake for 15 minutes. Remove foil and broil for 2-3 minutes until cheese develops a golden-brown crust.

Notes

• Pepper Prepping Tip Choose bell peppers with flat bottoms to ensure they sit securely in the baking dish without tipping over.
• Sausage Selection Swap Italian sausage with ground turkey or plant-based crumbles for a leaner or vegetarian version that maintains rich flavor profiles.
• Rice Technique Use day-old rice or let freshly cooked rice cool slightly before mixing to prevent soggy filling and maintain perfect texture.
• Cheese Alternatives Experiment with different cheeses like provolone, gouda, or dairy-free options to customize the dish according to dietary preferences and taste.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 370
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 55 mg