Discover the secrets to creating mouthwatering, oven-Roasted stuffed peppers with this comprehensive guide. We’ll walk you through each step, offering tips and tricks along the way to ensure your stuffed peppers turn out perfectly every time.
Ingredients Needed:
Get ready to create a culinary masterpiece with these simple yet flavorful ingredients:
Meat
Rice
Sauce
Bell Peppers
Cheese (optional)
The Stuffed Peppers Chronicles:
A Step-by-Step Journey
Making stuffed bell peppers may seem like a time-consuming process, but fear not! We’ve streamlined the steps to make it easy for you.
Step 1: Brown Meat to Perfection
In a skillet, brown your meat of choice along with finely diced onions and garlic. This forms the savory foundation of your stuffed peppers.
Step 2: Rice Magic
Add tomato sauce, rice, water, and a blend of seasonings to the meat mixture. Allow it to simmer until the rice achieves a tender, delightful texture.
Step 3: Pepper Preparation
While your flavorful filling is simmering, turn your attention to the peppers. Soften them up by either simmering or air frying for a few minutes.
Step 4: Fill & Bake
Assemble your stuffed peppers by generously filling them with the pasta sauce, meat, and rice concoction. For the finishing touch, sprinkle some cheese on top, and let them bake until irresistibly bubbly!
Pro Tips for Pepper Perfection:
Parboil or Air Fry: For a quick softening of peppers, either parboil them or use an air fryer at 400°F for 5 minutes before stuffing.
Color Choices: Opt for red, yellow, or orange bell peppers if you prefer a sweeter flavor profile.
Versatility Alert: If your peppers are on the smaller side, consider using extra ones. Alternatively, try the filling in portobello mushrooms for a delightful twist.
Freeze Ahead: These stuffed peppers are freezer-friendly. Prepare and freeze them in advance, ensuring a quick and easy meal whenever you desire.
Make-Ahead & Leftovers:
Stash your leftovers in an airtight container in the fridge, where they’ll stay delicious for up to 4 days. But wait, there’s more! These easy stuffed peppers recipe is freezer-friendly both before and after baking.
To freeze them before baking, follow the instructions below, and when the craving strikes, thaw in the fridge overnight and bake until heated through.
For baked leftovers, freeze them individually or together in a baking dish. To reheat, thaw in the fridge overnight and pop them in a 350°F oven until they reach perfection.
Roasted Stuffed Peppers
6
servings20
minutes1
hour5
minutes385
kcal1
hour25
minutesPrepare your taste buds for a flavor explosion as we guide you through crafting these delectable zesty Roasted stuffed peppers. Perfect for a cozy dinner, this recipe promises to deliver a satisfying meal with minimal effort.
Ingredients
6 bell peppers
½ pound lean ground beef
½ pound Italian sausage
1 small onion, diced
2 cloves garlic, minced
1 can diced tomatoes (14 ½ ounces), with juice
½ cup white rice, uncooked
1 ¼ cups water
1 tablespoon Worcestershire sauce
½ teaspoon Italian seasoning
Salt & pepper to taste
2 ½ cups marinara sauce, divided
½ cup mozzarella or cheddar cheese, shredded (optional)
Directions
- Chop and Microwave: Chop enough reserved green pepper tops to equal 1/4 cup; set aside. Discard remaining tops or use for another purpose. Microwave hollowed-out green peppers until bright green and steaming, about 3 minutes. Set aside.
- Cook & Mix: Cook and stir ground beef in a skillet with onion and 1/4 cup chopped pepper tops over medium heat until beef is browned. Drain excess grease. Add diced tomatoes with juice, rice, water, Worcestershire sauce, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer until rice is tender, approximately 30 minutes.
- Preheat & Assemble: Preheat the oven to 350°F (175°C). Stir Cheddar cheese into the ground beef-rice mixture. Spoon the mixture into precooked peppers and set them upright in an 8×8-inch baking dish.
Notes
- For firmer/tender-crisp peppers, skip the boiling step and bake as directed.
- Add extra veggies like diced zucchini or chopped mushrooms to enhance the filling.
- Store covered stuffed peppers in the fridge for up to 3 days. Reheat in the oven until heated through.
Nutrition Facts
- Calories: 385kcal
- Carbohydrates: 29g
- Protein: 18g
- Fat: 21g
- Cholesterol: 64mg
- Sodium: 922mg
- Potassium: 933mg
- Fiber: 4g
- Sugar: 11g
- Calcium: 137mg
- Iron: 3.7mg
