Delightful Stuffed Bell Peppers with Rice and Herbs Recipe

There’s something magical about stuffed bell peppers with rice and herbs, isn’t there? Picture this: a vibrant, colorful bell pepper cradling a warm, savory filling that wafts aromatic herbs into the air. Each bite bursts with flavor, a delightful dance of textures—crunchy on the outside, soft on the inside. You can practically hear the applause from your taste buds.

Growing up, my family’s dinner table was always brimming with laughter and delicious aromas. Those stuffed bell peppers were a staple at our Sunday dinners, bringing everyone together. Whether it was a rainy day or a sunny afternoon, these delightful pockets of flavor were always there to lift our spirits and fill our hearts (and stomachs) with joy.

I remember serving these stuffed bell peppers at a family gathering and watching as my cousin’s eyes lit up after his first bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Bell Peppers: Choose firm, colorful ones for freshness; red, yellow, or green all work beautifully.

• Cooked Rice: Leftover rice works perfectly; use brown rice for extra fiber and nuttiness.

• Ground Meat: I prefer lean ground beef or turkey for a healthier option; chicken also works well.

• Herbs (Parsley & Basil): Fresh herbs elevate the flavors significantly; dried versions can substitute in a pinch.

• Onion & Garlic: Sautéed onions add sweetness while garlic brings that aromatic punch we all love.

• Cheese: Shredded mozzarella or cheddar creates that gooey goodness on top that ties everything together perfectly.

• Seasonings (Salt & Pepper): Always season generously; it makes all the difference in flavor!

• Canned Tomatoes: A touch of acidity balances the richness of the meat and cheese; diced tomatoes are best.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off your bell peppers and remove seeds gently so they remain intact for stuffing.

Sauté Aromatics: In a skillet over medium heat, sauté diced onions until they turn translucent and sweet-smelling. Add minced garlic for an additional two minutes until fragrant.

Add Meat & Rice: Toss in your ground meat to the skillet. Cook until browned thoroughly; then stir in cooked rice and canned tomatoes until combined evenly.

Mix in Herbs & Season: Fold in fresh parsley and basil along with salt and pepper to taste. The aroma will be heavenly—trust me!

Stuff & Bake: Generously spoon the mixture into each pepper cavity. Place them upright in a baking dish filled with a splash of water to keep them moist during baking.

Add Cheese: Sprinkle shredded cheese on top of each stuffed pepper before covering them with foil. Bake for 30 minutes covered, then uncover for another 10 minutes until golden.

These stuffed bell peppers with rice and herbs are not just food—they’re nostalgia wrapped in colorful packages! You’ll want to share this delightful recipe with friends and family who will keep coming back for more!

Perfecting the Cooking Process

Start by preheating your oven while you prepare the filling. Cook the rice and sauté the veggies before stuffing the peppers, ensuring even cooking and flavor infusion.

Add Your Touch

Feel free to swap the rice for quinoa or add black beans for protein. Top with cheese or fresh herbs for an extra flavor boost that suits your taste!

Storing & Reheating

Store leftover stuffed peppers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until heated through, about 20 minutes.

Sharing my first experience making stuffed bell peppers still brings a smile; my family devoured them, asking when I’d make them again!

FAQ

What kind of rice should I use for stuffed bell peppers with rice and herbs?

Use long-grain white or brown rice for best results; both work beautifully.

Can I prepare stuffed bell peppers ahead of time?

Absolutely! Prepare and refrigerate them before baking for quick meals later.

How do I know when stuffed bell peppers are done cooking?

They’re done when the peppers are tender and the filling reaches an internal temperature of 165°F.

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Stuffed Bell Peppers with Rice and Herbs

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• Author: Maria Del
• Total Time: 1 hour
• Yield: Serves 4

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Description

Stuffed bell peppers with rice and herbs are a comforting, colorful dish that brings families together. These vibrant peppers are filled with a savory mixture of ground meat, fluffy rice, aromatic herbs, and topped with melted cheese, creating a delightful taste sensation. Perfect for meal prep or serving at gatherings, this recipe is both versatile and easy to make, ensuring everyone will be asking for seconds.

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Ingredients

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• 4 bell peppers (red, yellow, or green)
• 1 cup cooked rice (white or brown)
• 1 lb lean ground beef or turkey
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup canned diced tomatoes (with juice)
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds.
2. In a skillet over medium heat, sauté onions until translucent. Add garlic and cook for an additional two minutes.
3. Add ground meat to the skillet; cook until browned. Stir in rice and canned tomatoes until well mixed.
4. Fold in parsley, basil, salt, and pepper to taste.
5. Stuff each pepper with the filling mixture and place them upright in a baking dish with a splash of water.
6. Top each pepper with shredded cheese and cover with foil. Bake for 30 minutes covered; then uncover for another 10 minutes until golden.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed bell pepper (approximately 250g)
• Calories: 320
• Sugar: 4g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 24g
• Cholesterol: 70mg