Hey, food lover! If you’re after a comforting, colorful dish that’s as delicious as it is satisfying, these Stuffed Bell Peppers with Cheese are exactly what you need. Picture vibrant bell peppers bursting with a hearty, savory filling and topped with ooey-gooey melted cheese that pulls apart with every bite. It’s the kind of meal that feels like a warm hug on a plate—trust me, once you try this, it’ll quickly become a family favorite!
Why You’ll Love Stuffed Bell Peppers with Cheese
Bright & Beautiful: Those colorful bell peppers make your plate pop with freshness.
Hearty & Filling: The cheesy, savory filling keeps you full and happy.
One-Dish Wonder: Everything bakes together for easy cooking and cleanup.
Customizable: Swap out fillings or add spices to suit your taste buds.
Kid-Friendly: Melted cheese and familiar flavors make it a hit with all ages.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
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Ingredients in Stuffed Bell Peppers with Cheese
Bell Peppers
Vibrant, crisp, and sturdy enough to hold all that delicious filling.
Ground Meat or Veggie Protein
Beef, turkey, or a plant-based alternative forms the hearty base of the filling.
Cooked Rice or Grains
Adds bulk and texture, soaking up all the flavors.
Aromatics & Seasonings
Onion, garlic, herbs, and spices bring depth and warmth.
Tomato Sauce or Diced Tomatoes
Keeps the filling moist and adds a tangy punch.
Cheese
Mozzarella, cheddar, or a blend for that irresistible melty topping.
Instructions
Preheat the Oven
Get your oven ready at the right temperature to ensure those peppers roast perfectly.
Prepare the Peppers
Slice off the tops, remove seeds, and gently blanch if you want softer peppers.
Cook the Filling
In a skillet, sauté onions and garlic, then brown the meat or veggie protein. Stir in cooked rice, tomato sauce, and seasonings.
Stuff the Peppers
Fill each pepper generously with the mixture, packing it in well.
Add Cheese and Bake
Top with shredded cheese and bake until peppers are tender and cheese is bubbly and golden.
Serve and Enjoy
Let cool a bit before digging in—it’ll be hot and melty perfection.
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
How to Serve Stuffed Bell Peppers with Cheese
- With a Side Salad: A crisp green salad balances the richness.
- With Garlic Bread: Soak up any juices with crusty garlic bread.
- Over Rice or Quinoa: Add extra grains for a fuller meal.
- As a Cozy Dinner: Perfect for cooler evenings when comfort food calls.
Additional Tips
- Make Ahead: Prepare filling ahead and stuff peppers before baking.
- Add Veggies: Mix in chopped zucchini, mushrooms, or spinach for extra nutrients.
- Spice It Up: A pinch of chili flakes or smoked paprika adds warmth.
- Use Leftover Rice: This recipe is a great way to use what’s on hand.
- Cheese Variations: Try feta or pepper jack for a flavor twist.
FAQ Section
Q1: Can I use frozen bell peppers?
A1: Fresh peppers work best, but you can use frozen if thawed and drained well.
Q2: How do I prevent peppers from getting soggy?
A2: Blanch peppers briefly and bake uncovered to avoid excess moisture.
Q3: Can I make this vegetarian?
A3: Absolutely! Use beans, lentils, or plant-based meat substitutes instead.
Q4: How long do leftovers last?
A4: Store in an airtight container in the fridge for up to 3 days.
Q5: Can I freeze stuffed peppers?
A5: Yes, freeze before baking for up to 2 months. Thaw overnight before cooking.
Q6: What cheese melts best for this recipe?
A6: Mozzarella and cheddar are classic melt-friendly choices.
Q7: Can I prepare this in advance?
A7: Yes, stuff peppers ahead and bake when ready to serve.
Q8: How do I reheat leftovers?
A8: Reheat in the oven at 350°F (175°C) until warmed through.
Q9: Can I add other grains besides rice?
A9: Quinoa, couscous, or bulgur all work wonderfully.
Q10: What spices work well in the filling?
A10: Cumin, oregano, smoked paprika, and a pinch of chili powder enhance flavor.
Conclusion
These Stuffed Bell Peppers with Cheese are a fantastic way to enjoy a colorful, comforting meal that’s as fun to eat as it is tasty. With their melty cheesy top and savory filling, they bring cozy vibes to any table. So grab your peppers, get stuffing, and enjoy a dish that’s sure to bring smiles all around!
Print
Stuffed Bell Peppers with Cheese
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
Delicious stuffed bell peppers filled with a savory mixture of seasoned ground meat, rice, vegetables, and melted cheese. A comforting and colorful meal perfect for any occasion.
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded cheddar or mozzarella cheese
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
- Add ground beef (or turkey), cook until browned. Drain excess fat.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for 2–3 minutes until heated through.
- Place bell peppers upright in a baking dish.
- Fill each pepper with the meat and rice mixture.
- Top each stuffed pepper with shredded cheese.
- Cover dish with foil and bake for 30 minutes.
- Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- For a vegetarian option, substitute meat with cooked lentils or beans.
- Add chopped mushrooms or zucchini to the filling for extra veggies.
- Use quinoa instead of rice for a healthier twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg