Stuffed Bell Peppers Recipe

With our delicious stuffed bell peppers, you’re in for a gourmet adventure. Each pepper serves as a blank canvas for a symphony of flavors and textures that will pique your interest and leave you wanting more.

The soft and delicious filling erupts with tantalizing flavors as soon as you take your first bite. The combination of savory meats, aromatic herbs, plus spices results in a delectable medley that dances on your tongue. Each stuffed bell pepper is handcrafted to perfection, whether it’s a savory blend of ground beef & Italian seasonings or a vegetarian masterpiece featuring quinoa and roasted vegetables.

Our stuffed bell peppers’ texture is a tantalizing voyage in and of itself. The colorful pepper shell has a pleasant crunch that leads to the rich and hearty content inside. Each mouthful has a delicate combination of softness and crispness, resulting in a wonderful contrast that will keep you going back for more.

Prep Time: 15 min

Cook Time: 40 mins

Total Time: 55 mins

Servings: 4

Ingredients:
  • 1 chopped garlic clove
  • ¾ cup shredded mozzarella cheese
  • 1 tsp salt
  • 2 tbsp chopped onion
  • 1 lb. ground beef
  • 4 any color bell pepper
  • 1 can organic tomato sauce
  • 1 cup cooked rice
Instructions:
  1. Preheat the oven to 350°F.
  2. To remove the top of each bell pepper, cut a tiny slice from the stem end. Remove the seeds and membranes from the peppers and rinse them. If necessary, cut a thin slice from the bottom of each pepper to allow it to stand straight. Fill a 4-quart Dutch oven halfway with water to cover the peppers. Bring to a boil, then add the peppers. Cook for approximately two mins, then drain.
  3. Cook beef and onion in a 10-inch skillet over medium heat for 8 to 10 minutes, turning occasionally, till beef is brown; drain. Cook till rice, salt, garlic, and one cup of tomato sauce are heated.
  4. Fill peppers with the beef mixture. Place the peppers in an ungreased eight inch square glass baking dish. Pour the rest of the tomato sauce over the peppers.
  5. Wrap securely in foil. Ten mins in the oven. Uncover and bake for another fifteen mins till the peppers are soft. Garnish with cheese.

Notes:

  • Because of their sweet flavor and robust structure, the red, orange, & yellow kinds perform well for stuffing.
  • Remove the tops of the peppers & remove the seeds plus membranes from the inside. To thoroughly clean the peppers, rinse them in cold water.
  • Parboil or either roast the peppers to soften and flavor the peppers, parboil them in hot water for a few minutes or bake them in the oven until they are somewhat tender. This step also contributes to a shorter overall cooking time.
Nutritional Values:

Calories: 390 Kcal, Carbs: 17g, Protein: 29g, Fats: 29g

Frequently Asked Questions:

Q: Why are my stuffed bell peppers watery?

Don’t overcook the peppers. If you cook them for too long, they will become mushy and soggy. To protect the stuffed peppers from becoming soggy, avoid adding more liquids to the mixture before baking. Check to see if the peppers are fork tender.

Q: How do you eat stuffed bell peppers?

Don’t overcook the peppers. If you cook them for too long, they will become mushy and soggy. To protect the stuffed peppers from becoming soggy, avoid adding more liquids to the mixture before baking. Check to see if the peppers are fork tender.

Leave a comment