Amazing Stuffed Peppers with Rice: 4 Servings

Oh, stuffed peppers! You know, for me, there’s just something so darn comforting about a dish that feels like a warm hug on a plate. And these stuffed peppers with rice? They are seriously one of my go-to weeknight dinners. I’ve been making them for years, tweaking them here and there, and they always hit the spot. It’s such a satisfying meal, and honestly, customizing them is half the fun! You can pack all sorts of goodness into those colorful bell peppers. Trust me, this recipe is a keeper for any home cook looking for a flavorful and fuss-free meal.

Why You’ll Love These Stuffed Peppers with Rice

Seriously, these aren’t just any stuffed peppers, they’re the *best*! Here’s why you’ll be making them again and again:

• So Easy to Make: Honestly, you can whip these up even on your busiest nights.
• Flavor Explosion: That savory rice and meat filling with tender peppers? Pure magic!
• Family Favorite: Everyone, from picky eaters to grown-ups, devours these.
• Super Versatile: Want to swap the beef? Go for it! Feeling vegetarian? No problem!
• Looks Impressive: They’re as pretty to look at as they are delicious to eat.
• Perfect for Leftovers: If you even have any, they reheat like a dream!

Essential Ingredients for Stuffed Peppers with Rice

Okay, let’s talk about what you’ll need to make these amazing stuffed peppers! It’s a pretty straightforward list, all good stuff you can probably find right in your pantry or at the grocery store.

First up, you need the stars of the show: 4 large bell peppers. I like to use a mix of colors – red, yellow, orange – they just look so pretty together! Make sure they’re all cored and seeded before you stuff ’em.

For the filling, we’ve got 1 pound of ground beef. Now, if you’re not a beef fan, ground turkey or chicken works like a charm too! You’ll also need 1 medium onion, all chopped up, and 2 cloves of garlic, minced nice and fine. Trust me, don’t skip the garlic – it adds so much flavor!

Then there’s the binder and flavor base: 1 (15 ounce) can of tomato sauce is perfect, and you absolutely need 1 cup of cooked white rice. Just make sure it’s cooked before you start mixing, okay? We’re not cooking the rice *in* the mixture in this recipe.

For that classic seasoning kick, grab 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried oregano. If you like a little heat, a pinch of 1/4 teaspoon of red pepper flakes is totally optional but highly recommended by yours truly! And of course, for that melty, gooey topping, you’ll want about 1 cup of shredded cheddar cheese ready to go.

Step-by-Step Guide to Making Stuffed Peppers with Rice

Alright, let’s get these peppers stuffed and into the oven! It’s really not complicated at all, and honestly, super rewarding when they come out all bubbly and delicious.

Preparing the Peppers

First things first, we gotta get our pepper boats ready to go. Grab your lovely bell peppers and carefully slice off their tops – think of it like giving them little hats! Then, just reach inside and scoop out all those seeds and those stringy white membranes. Give ’em a good rinse under cold water to make sure they’re nice and clean inside. Set ’em aside, ready for their delicious filling!

Cooking the Savory Filling

Now, let’s make that yummy filling! Grab a nice big skillet and heat up a tablespoon of olive oil over medium heat. Toss in your pound of ground beef and get to browning it. Break it up into smaller pieces with your spoon as it cooks. Once it’s all nicely browned, drain off any extra grease – nobody wants greasy stuffed peppers!

Add your chopped onion to the same skillet and cook until it’s nice and soft and maybe a little translucent, about 5 minutes. This is a good time to make sure your onion is softened before adding the garlic, so it doesn’t burn! Toss in your minced garlic and stir it around for just about a minute until you can really smell that amazing aroma. Oh, it’s getting good in here!

Now for the flavor! Stir in that can of tomato sauce, your cup of cooked white rice, a teaspoon of salt, half a teaspoon of black pepper, and the oregano. If you’re feeling a little adventurous, toss in that optional red pepper flakes too. Give it all a good stir, bring it up to a gentle simmer, and let it cook for about 5 minutes. This lets all those flavors get to know each other!

Stuffing and Baking

Okay, the moment of truth! Spoon that savory, rice-filled mixture evenly into each of your prepared bell peppers. Don’t be shy, fill ’em up good! Carefully place your stuffed peppers into a baking dish. They should fit in there pretty snugly, which helps them stand upright. Pop that dish into your preheated oven, which should be at 375°F (190°C).

Let them bake for about 30 to 40 minutes. You’ll know they’re ready when the peppers are nice and tender – you can easily poke a fork through them – and the filling is heated all the way through. About 5 minutes before they’re done, sprinkle that shredded cheddar cheese right over the top of each pepper. Let it melt and get all bubbly and golden. It’s the best part!

Tips for Perfect Stuffed Peppers with Rice

You know, even with a great recipe, a few little tricks can make your stuffed peppers absolutely sing! I’ve learned a couple of things over the years that really make a difference. First off, pick peppers that sit up nice and straight in the pan. If they wobble, they might tip over and spill their guts – literally! Also, make sure your rice isn’t too mushy before you mix it in; slightly firm rice holds up much better in the filling, giving it a nice texture. Don’t be afraid to taste your filling before you stuff the peppers – that’s your chance to adjust the salt or pepper to your liking. My personal trick? I always err on the side of slightly undercooking the filling, because those peppers are going to keep cooking in the oven, and you don’t want a mushy, overdone filling!

Variations and Substitutions for Your Stuffed Peppers

The beauty of these stuffed peppers is how easy they are to make your own! We’ve already talked about swapping out the ground beef for turkey or chicken, which works like a dream. But what if you’re looking for something totally different? For a fantastic vegetarian option, just skip the meat altogether! You can use an extra cup of cooked rice or even some fluffy quinoa, and toss in a can of drained black beans for extra heartiness. It’s delicious!

And don’t forget the spice! If you love things a little fiery, you can definitely amp up those red pepper flakes or add a pinch of cayenne pepper. On the flip side, if you’re sensitive to heat, just leave them out entirely. These peppers are all about making YOU happy!

Serving Suggestions for Stuffed Peppers with Rice

So, you’ve made these gorgeous stuffed peppers, now what to serve them with? Honestly, they’re a meal all on their own! But if you want to round out your dinner, a simple green salad with a light vinaigrette is just perfect. And of course, you can never go wrong with some warm, crusty bread on the side for soaking up any extra sauce. Yum!

Storage and Reheating Instructions

Got leftovers? Lucky you! Once your stuffed peppers have cooled down a bit, pop them into an airtight container. They’ll stay good in the fridge for about 3 to 4 days. When you’re ready for a second helping, you can pop them right back into the oven at around 350°F (175°C) until everything’s heated through. Or, if you’re in a real hurry, the microwave works too, just zap them until they’re nice and warm. They still taste amazing!

Frequently Asked Questions About Stuffed Peppers with Rice

Got questions about these glorious stuffed peppers? I get it! They’re a classic for a reason, and sometimes you just want a little extra guidance. Here are a few things folks often ask me:

Can I make stuffed peppers ahead of time?

Oh, absolutely! They’re actually a fantastic make-ahead meal. You can prepare them right up until you’re about to bake them and just pop them in the fridge. They’ll keep for a day or two. When you’re ready to cook, just add a few extra minutes to the baking time since they’ll be starting out cold. So handy for busy weeknights!

What kind of rice is best for stuffed peppers?

For this recipe, I really like using regular cooked white rice, like jasmine or basmati, because it’s nice and fluffy. The key is to make sure it’s *already cooked* and still a little bit on the firmer side – not mushy! You don’t want the rice to turn to paste in the filling. Brown rice works too, but make sure it’s fully cooked and maybe a little on the tender side, as it takes longer to soften.

How do I prevent my stuffed peppers from getting watery?

That’s a common concern! A couple of things help here. First, drain off any excess grease from the meat really well. Second, make sure your filling isn’t too soupy before you stuff the peppers. If it feels a little thin, you can simmer it a bit longer uncovered to let some of the liquid evaporate. Also, don’t overcook them! Once the peppers are tender and the filling is hot, they’re done. Leaving them in too long can make everything a bit watery.

Nutritional Information for Stuffed Peppers with Rice

Just a little heads-up: the nutritional info below is an estimate, and it can totally vary depending on the exact ingredients you use and how much cheese you sprinkle on top (no judgment here!). But it gives you a good ballpark figure for what you’re getting in this delicious stuffed pepper dish.

Serving Size: 1 stuffed pepper

• Calories: approx. 450
• Fat: approx. 25g
• Protein: approx. 25g
• Carbohydrates: approx. 35g
• Sodium: approx. 800mg
• Fiber: approx. 5g

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