Bell Pepper Bonanza Classic Stuffed Peppers Baked to Perfection

Bell Pepper Bonanza Classic Stuffed Peppers Bake

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Preparation time:25 Mins

Cooking time:50 Mins

Servings:4 servings

Ingredients:

• 4 large bell peppers (various colors), stems removed, halved lengthwise and seeded
• 1 tablespoon olive oil (15 ml)
• 1 medium onion, chopped (about 1 cup / 150g)
• 2 cloves garlic, minced
• 1 pound ground beef (or turkey or lamb) (approx. 450g)
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (14.5 ounce) can diced tomatoes, undrained (approx. 400g)
• 1 (8 ounce) can tomato sauce (approx. 225g)
• 1 cup cooked rice (white or brown) (approx. 180g)
• ½ cup shredded cheddar cheese (or mozzarella) (approx. 60g), divided
• Optional: Fresh parsley, chopped, for garnish

Instructions:

• Preheat oven to 350°F (175°C). Prepare the bell peppers by halving lengthwise, removing stems and seeds.
• Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
• Add ground meat to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Stir in oregano, basil, salt, and pepper. Add diced tomatoes and tomato sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow flavors to meld.
• Remove the skillet from the heat and stir in cooked rice and half of the shredded cheese.
• Spoon the filling into the prepared bell pepper halves, mounding it slightly.
• Arrange the stuffed peppers in the baking dish. Pour a small amount of water (about ½ inch) into the bottom of the dish. Cover with foil and bake for 30 minutes. Many people ask, how long to bake stuffed peppers at 350? This recipe has you covered.
• Remove the foil and sprinkle the remaining cheese over the peppers. Bake for an additional 15-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
• Let the peppers rest for a few minutes before serving. Garnish with fresh parsley, if desired.

Nutrition Facts

Calories	375
Fat	17.5g
Fiber	4.5g

Recipe Info

Category	Main Course
Cuisine	American

Recipe Introduction

Fancy a bit of comfort food? These baked stuffed bell peppers are proper lush. Ever wondered how long to bake stuffed peppers? It's easier than you think.

Honestly, it's like a warm hug in a pepper.

Why These Stuffed Peppers Are Cracking

Stuffed bell peppers dinner ? Absolutely! This classic dish has roots in many cultures. It is a perfect one-pot meal.

My version is straightforward, taking about an hour all in. It makes 4 servings.

Why should you try them? Well, the best stuffed bell peppers are packed with goodness. They are full of protein, veggies and fiber.

Plus, they are a great way to sneak extra veggies into your diet. You can whip these up for a family meal or impress your mates.

What Makes This Recipe Tick?

It's the filling, innit? We're using seasoned ground beef, fluffy rice, and cheese. That bit of cheese adds a lovely richness.

This recipe is special because it's customizable. You can tweak it to your liking.

Here's What You Need

Right then, gather your ingredients.

• 4 bell peppers
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 cup cooked rice
• ½ cup cheddar cheese

See? Nothing too scary. Now, let's get cooking.

Step 1: Prep the Peppers

Preheat your oven to 350 degrees . Get your peppers ready by halving them and removing the seeds. This is crucial.

Nobody wants seeds stuck in their teeth. Now, let’s talk about stuffed bell pepper baking time .

Step 2: Sauté Those Aromatics

Heat the oil in a skillet. Fry the onion until soft, about 5 minutes. Add the garlic and cook for another minute. You want that lovely, garlicky smell filling your kitchen.

Step 3: Brown the Meat

Add the ground beef to the skillet. Cook it until it's browned and crumbly. Drain off any excess fat. No one likes greasy peppers.

Step 4: Season & Simmer

Stir in the oregano, basil, salt, and pepper. Add the diced tomatoes and tomato sauce. Simmer for 10 minutes to let the flavors meld. This is where the magic happens.

Step 5: Combine Filling

Remove from heat. Stir in the rice and half the cheese. This is your stuffed pepper filling .

Step 6: Stuff the Peppers

Spoon the filling into the pepper halves. Don't overfill them!

Step 7: Bake

Arrange in a baking dish. Add a little water to the bottom. Cover with foil. Bake for 30 minutes. How to tell when stuffed peppers are done ? Keep reading.

Step 8: Uncover & Finish

Remove the foil. Sprinkle the remaining cheese. Bake for another 15- 25 minutes. This is until the peppers are tender and the cheese is bubbly.

Stuffed bell pepper baking time varies on your oven

Step 9: Rest & Garnish

Let them rest for a few minutes. Garnish with parsley. Bob's your uncle.

Quick Tip:

Remember to check the stuffed peppers internal temperature . They should reach at least 160° F ( 71° C) for safety.

Right, let's talk grub! Stuffed peppers, eh? Proper comfort food, that. But before we get our aprons on, we need to sort out what we need.

No point in starting if you're missing half the ingredients, is there?

Ingredients & Equipment

Main Ingredients for Cracking Stuffed Peppers

Okay, listen up. For 4 servings of these beauts, you'll need:

• 4 large bell peppers. Red, yellow, green – mix it up! Go for about 450g of bell pepper (that's roughly 1 pound).
• 1 tablespoon of olive oil ( 15ml ). Extra virgin, if you’re feeling fancy.
• 1 medium onion. Aim for around 150g , that's like 1 cup chopped.
• 2 cloves of garlic. Minced finely, mind.
• 450g of ground beef (that's about 1 pound). Turkey works too, if you're being healthy!
• 1 teaspoon of dried oregano.
• ½ teaspoon of dried basil.
• ½ teaspoon of salt.
• ¼ teaspoon of black pepper. Freshly ground is always better, you know?
• 400g of diced tomatoes ( 1 can, about 14.5 ounces), don't drain 'em.
• 225g of tomato sauce ( 1 can, about 8 ounces).
• 180g of cooked rice ( 1 cup). White or brown, doesn’t matter much.
• 60g of shredded cheddar cheese ( ½ cup). Save half for the end!

For the peppers themselves, you want them firm and shiny. No bruises, alright? For the mince, go for lean if you're watching your waistline.

Seasoning Notes: It's All About the Flavour, innit?

Oregano and basil? They're the backbone of this dish. Adds that cozy flavour. Don’t skimp on the garlic, it's what gives it a real kick.

A pinch of sugar can balance the acidity of the tomatoes, if you're into that.

If you haven't got oregano or basil, Italian seasoning will do in a pinch. For extra flavour, try a dash of Worcestershire sauce in the meat mix. Trust me.

Equipment Needed: Keep It Simple, Stupid!

You don’t need a whole kitchen arsenal for this.

• Large skillet. For browning the meat.
• 9x13 inch baking dish. For, well, baking.
• Mixing bowl. For combining the filling.
• Chopping board and knife.
• Tin foil to cover the peppers while baking.

No fancy gadgets needed here. A wooden spoon for stirring is essential. You could use a roasting tin if you haven't got a baking dish, but a 9x13 inch works a treat.

How long to bake stuffed peppers? Ah, that's the golden question, isn't it? We'll get to that in the instructions but you need to preheat that oven to 350 degrees .

It really comes down to how long to bake the best stuffed bell peppers so they are just perfect for your dinner!

Right, let's chat about Bell Pepper Bonanza: Classic Stuffed Peppers Baked to Perfection! Honestly, who doesn't love a good stuffed pepper? It's comfort food that sneaks in some veggies, which is always a win in my book.

And you know what? The best stuffed bell peppers are surprisingly easy to make, once you get the hang of it.

Plus, they're like a blank canvas for your culinary creativity.

Prepping for Stuffed Pepper Perfection

First things first: essential mise en place. Translation? Get everything ready before you even think about turning on the hob.

Chop your onion, mince your garlic, and have your ingredients measured out. Time-saving organization tips? Chop extra veggies. Seriously, doubling up on the chopping saves you time down the road.

Safety reminder? Be careful using a sharp knife, we've all been there, and no one wants a plaster on their cooking finger.

Let's Get Cooking: Step-by-Step

Here’s how long to bake stuffed peppers to get them spot on. I'm aiming for that sweet spot between fork-tender peppers and a bubbly, golden-brown cheese topping:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Sauté your onion and garlic in olive oil.
3. Brown your ground beef, then drain off the grease. No one likes a greasy pepper.
4. Stir in your tomatoes, tomato sauce, and seasonings. Let it simmer for 10 minutes so that those flavours meld together nicely.
5. Mix in your cooked rice and half of your cheese into the meat mixture.
6. Stuff each bell pepper half with the filling. Get generous.
7. Arrange in a baking dish, add about ½ inch of water. Cover with foil and bake for 30 minutes . This steams them nicely.
8. Remove the foil, top with the remaining cheese, and bake for another 15- 25 minutes , or until tender. You'll know when stuffed peppers are done when the peppers are fork-tender and the cheese is melted and bubbly. Stuffed peppers internal temperature is the key.

Pro Tips for the Best Stuffed Bell Peppers

Want to take these stuffed peppers to the next level? Here's a few tricks I've picked up over the years.

Firstly, don’t overfill the peppers, or they will topple over and make a mess, trust me, I have learned this the hard way, and finally, for very tender peppers, blanch them in boiling water for 3- 5 minutes before stuffing them.

Make-ahead option? Absolutely. Prepare the filling and stuff the peppers, then store them in the fridge until you're ready to bake.

Just add a bit of extra baking time – maybe 10- 15 minutes. It is the easy stuffed peppers recipe ever!

Honestly? It's hard to mess up baked stuffed bell peppers . It's a simple but effective Stuffed bell peppers dinner. Enjoy!

Recipe Notes for the Best Stuffed Bell Peppers

Right, so you're about to embark on a journey to make some seriously banging baked stuffed bell peppers . Before you dive in, let's chat about a few things to ensure your success, yeah? Consider these my little nuggets of wisdom, gleaned from many a stuffed pepper adventure.

Honestly, there's nothing worse than a poorly executed stuffed bell peppers dinner .

Serving Suggestions: Plating Like a Pro

Presentation matters, darling! After all that effort, you want these stuffed bell peppers to look as good as they taste.

Plonk them on a plate and add a dollop of sour cream or Greek yogurt. A sprinkle of fresh parsley adds a pop of colour too.

How about a simple side salad? Think a light vinaigrette dressing. Crusty bread is essential for soaking up all that delish sauce.

Yum!

Storage Tips: Keep 'Em Fresh!

Got leftovers? Lucky you! These are even better the next day. Pop the easy stuffed peppers recipe in an airtight container and they'll be good in the fridge for up to 3 days.

Freezing is an option too, but the texture might change a bit. Wrap each pepper individually in cling film, then pop them in a freezer bag.

They'll keep for up to 2 months. When reheating, thaw them overnight in the fridge and then bake in a preheated oven at 350 degrees ( 175° C) until heated through.

About 20- 30 minutes should do it. Make sure the stuffed peppers internal temperature reaches 165° F ( 74° C).

Variations: Get Creative, You Know?

Fancy switching things up? You can easily adapt this recipe to suit your needs. For a veggie option, swap the ground beef for lentils or black beans.

Or, go spicy with a pinch of red pepper flakes. Using Italian sausage and mozzarella? Then you're talking! Want to make it low-carb? Swap the rice for cauliflower rice.

It's all about making it your own.

Nutrition Basics: Goodness in a Pepper

Each serving clocks in around 350-400 calories. They also pack a decent amount of protein (25-30g). This is thanks to the meat.

There's fiber too (4-5g), thanks to the bell peppers and veggies. Remember, this is just an estimate, but the best part is, you're getting a hearty and nutritious meal.

Now, how long to bake stuffed peppers? At 350 degrees ( 175° C), we're looking at a stuffed bell pepper baking time of around 45- 55 minutes total.

30 minutes covered, then 15- 25 minutes uncovered. How to tell when stuffed peppers are done ? You want those peppers to be nice and tender, easily pierced with a fork.

The cheese should be melted and bubbly, and the stuffed pepper filling should be heated through.

Right then, armed with these notes, you're ready to tackle this recipe like a pro. Happy cooking! You've got this. Trust me, your taste buds will thank you.