Hey there, this is Anne from Beyond the Bayou Blog. I can’t wait to introduce you to my simple and Tasty Easy Stuffed Peppers Recipe.
This recipe features vibrant bell peppers filled with a savory mix of tomato-infused beef and rice, all topped with melted mozzarella cheese. With minimal prep time and straightforward steps, this dish is ideal for busy weeknights or a cozy family meal. Plus, it’s versatile—you can experiment with different cheeses, meats, or even a vegetarian version.
Whether you’re a seasoned cook or a kitchen novice, Easy Stuffed Peppers are sure to become a favorite in your recipe rotation.
What Are Stuffed Peppers?
Stuffed peppers are a dish that looks impressive but is surprisingly simple to make. Vibrant peppers are filled with a delicious mix of tomato-flavored beef and rice, then topped with gooey mozzarella cheese. This easy recipe makes four servings, perfect for a family dinner.
While tomato sauce, meat, rice, and cheese are the classic fillings, you can customize stuffed peppers with different seasonings and ingredients. For a twist, try using cheddar cheese and your slow cooker with our Slow-Cooker Stuffed Peppers recipe. If you prefer a different format, bake all those tasty fillings into a Stuffed Pepper Casserole!
What’s So Great About These Old Fashioned Stuffed Bell Peppers?
- Streamlined Cooking Method: Only cooking occurs inside the bell pepper itself.
- Minimal Effort: Just 10 minutes of up-front effort.
- Convenient: Lots of passive oven time.
- Weeknight Friendly: Simple enough to make any night of the week.
- Versatile Temperature: Can be eaten hot or cold, making them great for packed lunches.
- Scalable Recipe: Easily scales up for dinner parties or larger gatherings.
Overview: How To Make Easy Stuffed Peppers?
Looking for a simple, yet satisfying meal? Look no further than this Old Fashioned Stuffed Bell Peppers recipe. It’s a breeze to make and promises a delicious outcome every time. Perfect for any day of the week when you need something hearty and comforting on the table.
First things first, preheat your oven to 450 degrees F to get it nice and toasty for the peppers. While that’s heating up, let’s prep our filling. Grate up a medium-sized onion and three cloves of garlic into a bowl. Then, add in some lean ground pork, short grain rice, a mix of spices like paprika and cumin, chopped parsley, and a splash of stock or water. Give it all a good mix with your hands until it’s well combined. Don’t worry if the mixture seems wet; that’s what we’re aiming for.
Now, onto the stars of the show – the bell peppers! Slice off the tops and remove the seeds and ribs from inside. You’ll need about 4 large peppers or 5 smaller ones for this recipe. Carefully stuff each pepper with the pork mixture, making sure not to overdo it. Pop the tops back on and arrange them upright in an oven-proof dish. Pour in some boiling water around them, cover the dish, and let them bake in the oven for 45 to 60 minutes.
Once the peppers are tender and cooked through, it’s time to give them that final touch. Take off the lid and let them bake for an additional 25 minutes to get beautifully browned and irresistible. Serve them up with a simple tomato sauce or a dollop of yogurt for a delightful meal that’s sure to please everyone at the table. Enjoy!
Keto Stuffed Peppers Recipe
Equipment
- Knife
- Mixing Bowl
- Spoon
- Baking Dish
- Aluminum foil
Ingredients
- 4-5 bell peppers
- 250 grams lean ground pork
- 1 onion medium
- 3 cloves garlic
- 50 grams short grain rice
- 10 sprigs Fresh parsley
- 125 ml stock or water
- 1 tbsp paprika
- 1/2 tsp ground cumin
- 1.5 tsp salt
- 1 tsp garlic powder optional
Instructions
- Preheat the oven to 450 degrees F.
- Grate the onion and garlic into a bowl, then mix with the raw ground pork, rice, spices, parsley, and stock until well combined.
- Cut the tops off the peppers and clean out the seeds and ribs. Use 4 large or 5 small peppers.
- Stuff the pork mixture into the peppers without overfilling, as the mixture will expand during cooking.
- Place the peppers upright in an oven-proof dish, add 1/2 inch of boiling water to the dish, cover with a lid or foil, and bake for 45-60 minutes.
- Remove the lid and bake uncovered for an additional 25 minutes to brown the peppers. Serve with a simple tomato or yogurt sauce.
Nutrition
Tips You Should Try!
- Meat Variations: Feel free to swap in different ground meats like chicken, pork, turkey, sausage, or even use tofu for a vegetarian version.
- Spice It Up: Adjust the spices to your liking. Experiment with your favorite blends, such as Cajun seasoning or a nice Italian mix. A dash of Worcestershire sauce can add a great depth of flavor.
- Pepper Choices: This recipe works well with various types of peppers. Thicker-walled peppers are ideal as they hold up better during baking. I often use large Italian peppers from my garden, like Carmen Italian or Marconi peppers. For a fun twist, try using jalapenos for a popper-style stuffed pepper!
What To Serve With Keto Stuffed Peppers?
How To Manage Leftover?
- Refrigeration: Leftover stuffed peppers will last up to 5 days in the refrigerator when stored in a sealed container. To reheat, simply warm them in the oven until heated through.
- Freezing: You can freeze stuffed peppers for 2-3 months. For detailed instructions, see my post on How to Freeze Stuffed Peppers.
Should Peppers Be Boiled Before Stuffing Them?
Nope! Some recipes will have you boil or roast the peppers before stuffing them, but that’s not necessary here. They bake long enough, stuffed, that the peppers get cooked through. Pouring a small amount of water in the bottom of the baking dish and wrapping it tightly in foil creates steam to help them cook!