Welcome back to my BLOGTOBER Series! I hope you are all having a wonderful October! Today, I’ll be sharing my recipe for Stuffed Bell Peppers! This dish is one of my absolute favorite weeknight meals. It really does warm you from the inside out! I am so excited to share this post with y’all.
Blogtober has been such a rush for me so far. A fun, creative rush. I’ve spent a lot of time coming up with different October/Halloween lists, listening to Halloween music, and baking up a storm! I’ve still got a lot of baking and cooking ahead of me. I can’t wait to share more fall recipes with y’all. Let me know in the comments if there is anything you’d like to see that I maybe haven’t covered yet.
Okay, now it’s time to talk Stuffed Bell Peppers!
This recipe is one that I adapted from my grandmother’s recipe. I grew up enjoying these stuffed peppers often, especially around this time of year. My grandmother would be in the kitchen whipping everything together. I always loved watching her cook as a kid. Even to this day, watching her in the kitchen is something that I could (and would) do every day. Most of what I know about cooking and baking came from her and I am so beyond grateful for that.
This recipe can be adapted to almost any diet. If you don’t like meat, use tofu or quinoa. I love using colorful bell peppers, the green ones can be slightly tart since they aren’t fully ripe. But to each their own! I love using sharp cheddar cheese, but again whatever you prefer will work just fine! We are big cheese lovers in this house but as always, feel free to take this and make it your own! In many other recipes, you will notice that the meat is not cooked beforehand. I’m sorry, but I am not okay with the possibility of undercooked meat. I brown my ground beef on the stove until it’s at least half cooked before adding it into my peppers. Again, this is a personal preference.
I encourage you to take my favorite recipe for this dish and make it your own! Let me know in the comments how it turns out for you!
STUFFED BELL PEPPERS
- 1 lb ground beef – (85-90 % lean)
- 1 cup rice (brown or white jasmine) – Cooked
- ½ cup red bell pepper (diced)
- ½ yellow onion (diced)
- 4-6 full-size bell peppers (colors of your choice)
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1 can of diced tomatoes
- 1 cup tomato sauce
- 1 – 2 fresh garlic cloves, smashed/grated (or 1 tsp garlic powder)
- ½ teaspoon basil
- ½ teaspoon oregano
- 1 egg
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 ½ teaspoons Worcestershire sauce
- 1-2 cups shredded cheddar cheese
- Brown the ground beef in a skillet on the stove until most of the pink is gone. Not fully browned, but not raw anymore. A nice in between.
- Cut out the tops of the bell pepper and toss out the seeds and any white ribs on the inside as these could have a bitter taste. Cut up the edible part of the tops and add them to your pre-diced bell peppers
- Place the whole bell peppers in a large pot and fill it with salted water. Bring to a boil, reduce heat, cover and simmer for 5-8 minutes. Drain and set aside.
- Heat butter and olive oil in a pan until the butter is foamy.
- Saute the diced pepper and diced onion for 5-10 minutes or until they are fork tender
- Add the whole can of diced tomatoes, tomato sauce, garlic, basil, oregano, 1 teaspoon salt and ½ teaspoon of pepper to your sauteed peppers and onions.
- In a large mixing bowl, combine the egg, 1 teaspoon salt, ½ teaspoon of pepper, and Worcestershire sauce.
- Gently add the ground beef, cooked rice, ½ shredded cheddar cheese and 1 ½ cups of the tomato sauce mixture. Carefully combine.
- Heat the oven to 350 F.
- Stuff peppers loosely with the meat/rice mixture and place them in a 13×9 baking dish.
- Pour the remaining tomato mixture over the stuffed peppers.
- Bake them for about 25 minutes. Everything was already pre-cooked so 25 minutes should be plenty of time for all the flavors to fuse nicely.
- Top with cheese and pop them back into the oven for 5 minutes. Be sure to keep an eye on them just until the cheese becomes nicely melted and slightly browned on top.
Obviously, there are so many variations to how this dish can be made. Above is simply the recipe I find myself turning to time and time again. I love it, my little family loves it, and I hope you and yours will love it too.
I love pairing these peppers with a nice salad, a baked sweet potato or simply enjoy them on their own.
If you give this recipe a try be sure to let me know in the comments!
Lots Of Love,