Stuffed Peppers Recipe

Bright, colorful, and absolutely delicious — stuffed peppers are one of those timeless comfort foods that bring both nutrition and flavor to the table. Whether you prepare them as a weeknight family dinner, a party dish, or a make-ahead lunch, they are always a crowd-pleaser. The best part? You can fill them with anything you love — rice, meat, beans, or just vegetables — and customize them to your taste.

In this recipe, we’ll make classic stuffed bell peppers with rice, vegetables, and optional meat or cheese, along with plenty of tips and variations so you can adapt it for your own kitchen.

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Ingredients (Serves 4)

For the Peppers:

• 4 large bell peppers (red, yellow, orange, or green)

• 1 tablespoon olive oil

• ½ teaspoon salt

For the Filling:

• 1 cup cooked rice (white, brown, or basmati)

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1 medium carrot, grated

• 1 zucchini, diced small

• 1 medium tomato, chopped (or ½ cup canned diced tomatoes)

• ½ teaspoon paprika

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning (or oregano + basil)

• ½ teaspoon chili flakes (optional, for heat)

• ½ teaspoon salt (adjust to taste)

• 2 tablespoons tomato paste

• ½ cup vegetable broth (or chicken broth for non-veg)

• 1 tablespoon olive oil or butter

Optional Add-Ins:

• 1 cup cooked ground beef, chicken, or turkey (if you want a meaty filling)

• ½ cup shredded cheese (mozzarella, cheddar, or feta) for topping

• 2 tablespoons fresh parsley or cilantro, chopped, for garnish

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Step-by-Step Instructions

1. Prepare the Peppers

1. Wash the bell peppers, then slice off the tops (keep the tops for decoration if you like).

2. Remove seeds and membranes carefully.

3. Brush the peppers lightly with olive oil and sprinkle with salt.

4. Pre-bake them in a 375°F (190°C) oven for 10 minutes. This softens them slightly so they cook evenly once filled.

2. Make the Filling

1. Heat 1 tablespoon olive oil in a pan.

2. Add onion and garlic, sauté until fragrant.

3. Add carrot and zucchini, cooking until softened (about 5 minutes).

4. Stir in chopped tomato, tomato paste, paprika, black pepper, Italian seasoning, and chili flakes.

5. Mix in the cooked rice and broth, stirring until well combined.

6. Taste and adjust salt/seasoning.

7. (Optional) Stir in cooked ground meat if using.

3. Stuff the Peppers

1. Spoon the filling mixture into each pepper until well packed.

2. If using cheese, sprinkle some inside the filling and more on top.

3. Place the stuffed peppers upright in a baking dish.

4. Bake

1. Pour ½ cup broth or water into the bottom of the baking dish (to keep peppers moist).

2. Cover loosely with foil and bake at 375°F (190°C) for 25 minutes.

3. Remove foil, sprinkle extra cheese if desired, and bake uncovered for another 10–15 minutes until golden on top.

5. Serve

• Garnish with fresh parsley or cilantro.

• Serve hot with a side salad, bread, or yogurt dip.

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Tips for Perfect Stuffed Peppers

1. Choose the right peppers → Red, yellow, and orange peppers are sweeter, while green peppers are more savory.

2. Pre-bake the peppers → This step ensures the peppers are tender but not mushy.

3. Rice type matters → White rice gives a soft filling, brown rice adds chewiness, and basmati adds fragrance.

4. Don’t overfill → Leave a little room at the top so the filling doesn’t spill out.

5. Moisture balance → Add just enough broth to keep the rice moist without making the filling watery.

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Variations

• Vegetarian Style: Add black beans, corn, and spinach for a protein-rich, veggie-packed version.

• Mediterranean Style: Use feta cheese, olives, sun-dried tomatoes, and herbs like oregano.

• Mexican Style: Add taco seasoning, black beans, corn, and top with cheddar + salsa.

• Italian Style: Use ground beef, marinara sauce, mozzarella, and fresh basil.

• Low-Carb Style: Swap rice with cauliflower rice or quinoa.

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Serving Ideas

• With a simple green salad and lemon vinaigrette.

• Alongside garlic bread or flatbread.

• With a side of tzatziki, sour cream, or yogurt sauce.

• As a main dish for dinner or a filling lunchbox meal.

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Storage & Make-Ahead

• Store leftovers in the fridge for up to 3 days.

• Reheat in the oven or microwave (covered).

• To freeze: Stuff peppers but don’t bake. Wrap individually and freeze. Bake straight from frozen, adding 10 extra minutes.

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❤️ Why You’ll Love This Recipe

✔ Colorful, healthy, and balanced meal
✔ Customizable with endless fillings
✔ Great for meal prep & freezer-friendly
✔ Comfort food that feels light yet filling

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Final Words

Stuffed Peppers are one of those recipes that you’ll keep coming back to. They’re vibrant, customizable, and family-friendly. Whether you enjoy them vegetarian with herbs and rice, or rich and hearty with meat and cheese, they always deliver comfort in every bite.

Next time you’re looking for a dish that’s both healthy and indulgent, give these stuffed peppers a try. They’re not just food — they’re a little edible rainbow on your plate. ️