Hey there! So, let me tell you about these Homestyle Stuffed Bell Peppers. They remind me of those cozy weekends at my grandma’s house (where the kitchen always smelled amazing). I swear, these peppers are like a hug from the inside. I still hear her voice saying, “Don’t skimp on the cheese!”—a motto I live by to this day.
Why You’ll Love This
I whip these up whenever I need to impress (or just scrape by with what’s left in the fridge). My family goes nuts for them because they’re filling and flavorful. Oh, and they’re surprisingly forgiving if you’re distracted by, say, a good movie running in the next room (been there, done that).
Ingredients
- 4 large bell peppers (any color you like, although red’s my favorite)
- 1 pound ground beef or turkey (chicken works too, in a pinch)
- 1 cup cooked rice (I sometimes swap in quinoa when I’m feeling fancy)
- 1 onion, chopped (I use whatever’s in season—spring onions, if you’re feeling adventurous)
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup shredded cheese (my grandma insisted on cheddar, but I say go wild)
- Salt and pepper to taste
Directions
- Preheat your oven to 375°F (190°C). Slice off the pepper tops and remove the seeds. This part always feels like magic to me—transforming a simple pepper into a little edible bowl.
- In a skillet, brown the ground beef with the onion and garlic. I usually sneak a taste here (just to make sure the seasoning’s right, of course).
- Mix in the cooked rice and diced tomatoes. If it looks a bit messy, no worries! It’s all part of the charm.
- Stuff the pepper ‘bowls’ with your meaty mixture. Don’t pack them too tightly, though; you want the flavors to breathe.
- Top with a generous sprinkle of cheese. Pop them in a baking dish and cover with foil.
- Bake for about 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
Notes
I’ve learned (the hard way) that using pre-cooked rice makes life a lot easier. Also, don’t overstuff the peppers—they can split, and then you’re left with more of a stuffed pepper casserole. Delicious, but not quite the same.
Variations
I once tried adding corn to the mix, thinking it’d be a sweet surprise, but it just didn’t hit the mark. On the flip side, a dash of hot sauce can really wake up the flavors!
Equipment
If you don’t have a skillet, just use a large pot. I once used a wok—worked like a charm!
Storage Info
You can store these in the fridge for up to 3 days in an airtight container. But honestly, they rarely make it past dinner in my house!
Serving Suggestions
We usually have these with a simple green salad, but my brother insists they pair best with crusty bread for scooping up all the extra filling.
Pro Tips
One time, I rushed the browning step and ended up with a soggy mess. Let the onions caramelize a bit; it adds depth you won’t regret.
FAQ
Can I make these vegetarian? Absolutely! Just swap the meat for more veg or beans—it’s quite tasty.
What’s the best way to reheat? I like to pop them in the oven on low heat to keep the cheese gooey. Microwaving works too, but you lose a bit of that oven magic.