Difficulty
Easy
Prep time
20 minutes
Cooking time
35 minutes
Total time
55 minutes
Servings
6 servings
I never expected my grandmother’s stuffed pepper recipe to become the most requested dish on Wiki Recipes. But here we are. I can still picture myself standing in her cozy kitchen on a rainy Sunday afternoon, watching her work her magic turning simple bell peppers into something warm, flavorful, and full of love.“The secret,” she whispered to me once, “is to parboil the peppers just enough. They should bend to your will but still stand proud.” That stuck with me. Years later, when I started Wiki Recipes, I knew I wanted to bring that dish back in a way that honored her but also reflected everything I’d learned along the way.I played with countless variations. Some turned out too soggy, others just didn’t have the right texture or depth. But eventually, I nailed it. This version keeps the heart of Nana’s recipe while weaving in flavors from around the world and simplifying the process for today’s kitchens.These stuffed peppers have that rare mix of wholesome ingredients and feel-good comfort that really speaks to the kind of cooking I believe in. The colorful peppers make for a beautiful presentation too. They’re always a hit at my community cooking workshops people are surprised by how easy and impressive they are.To me, this recipe is more than just dinner. It’s about taking something familiar and turning it into something unforgettable. It’s what I love most: using everyday ingredients to create meals that bring people together.
Why You Will Love These Roasted Stuffed Bell Peppers
- Visual Stunner: The rainbow of colorful peppers creates an impressive presentation with minimal effort.
- Complete Meal in One: Protein, vegetables, and grains all in a neat, self-contained package.
- Make-Ahead Marvel: Can be prepared up to 24 hours before baking for easy entertaining.
- Freezer-Friendly: Freeze before or after baking for future meals when time is tight.
- Versatile Canvas: Easily adaptable to various dietary preferences and available ingredients.
- Portion-Controlled Perfection: Each pepper provides a satisfying individual serving.
- Nutritional Powerhouse: Loaded with vitamins, fiber, and protein for a balanced meal.
- Leftover Transformation: Tastes even better the next day as flavors meld and develop.
Ingredients
6 large bell peppers (mix of red, yellow, orange, and green)
1 pound lean ground beef (or ground turkey, chicken, or plant-based substitute)
1 medium onion, finely diced
3 cloves garlic, minced
1 medium zucchini, diced small
1 cup cooked brown rice or quinoa
1 can (14.5 oz) diced fire-roasted tomatoes, drained (reserve liquid)
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes (adjust to taste)
2 tablespoons Worcestershire sauce (or coconut aminos for gluten-free option)
1/4 cup fresh parsley, chopped, plus more for garnish
1/4 cup fresh basil, chopped
1 1/2 cups shredded cheese (Mexican blend, mozzarella, or pepper jack), divided
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1/2 cup chicken or vegetable broth (or reserved tomato liquid)
Execution
Prepare the Peppers: Preheat oven to 375°F (190°C). Cut the tops off the bell peppers (save the tops for chopping into the filling if desired) and remove seeds and membranes. If needed, slice a tiny bit off the bottoms to help them stand upright, being careful not to cut through to the inside.
Parboil the Peppers: Bring a large pot of salted water to a boil. Submerge the hollowed peppers for 3-4 minutes until slightly softened but still holding their shape. Remove with tongs, drain upside down on paper towels, then place in a baking dish.
Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant.
Cook the Protein: Add ground beef (or alternative) to the skillet, breaking it up with a wooden spoon. Cook until no longer pink, about 5-6 minutes. Drain excess fat if necessary.
Add Vegetables and Seasonings: Stir in diced zucchini, cooking for 2-3 minutes until slightly softened. Add drained tomatoes, tomato paste, Italian seasoning, smoked paprika, red pepper flakes, Worcestershire sauce, salt, and pepper. Stir to combine and simmer for 5 minutes.
Complete the Filling: Remove from heat and stir in cooked rice/quinoa, 1 cup of shredded cheese, parsley, and basil. Taste and adjust seasonings as needed.
Stuff the Peppers: Fill each pepper with the mixture, packing it in gently but not too tightly. Pour broth or reserved tomato liquid into the bottom of the baking dish.
Bake: Cover the dish with foil and bake for 25 minutes. Remove foil, sprinkle remaining 1/2 cup cheese on top of peppers, and bake uncovered for another 10 minutes until cheese is melted and peppers are tender.
Rest and Serve: Let peppers rest for 5 minutes before serving. Garnish with additional fresh herbs.
Additional tips
- Pepper Selection: Choose peppers with flat bottoms that stand easily and are similar in size for even cooking.
- Rice Alternative: Cauliflower rice can be substituted for a lower-carb option.
- Flavor Boost: Add 1/4 cup toasted pine nuts or chopped olives to the filling for Mediterranean flair.
- Vegetarian Version: Use black beans and mushrooms instead of meat for a hearty vegetarian filling.
- Make-Ahead Method: Prepare and stuff peppers up to 24 hours ahead, refrigerate, then add 10 minutes to the covered baking time.
- Leftover Transformation: Chop leftover stuffed peppers and use as filling for omelets or quesadillas.
- Freezing Instructions: Freeze unbaked stuffed peppers individually wrapped in plastic and foil. Thaw overnight before baking.
- Serving Suggestion: A simple green salad and crusty bread make perfect accompaniments.
FAQ
1. Can I use any color of bell pepper for this recipe?
Absolutely! While red, orange, and yellow peppers are sweeter than green ones, all work beautifully. Using a mix creates a colorful presentation.
2. How do I know when the peppers are done cooking?
The peppers should be tender when pierced with a fork but still hold their shape. They shouldn’t collapse when gently squeezed with tongs.
3. Can I skip parboiling the peppers?
You can, but you’ll need to extend the baking time by about 15-20 minutes and cover them for longer to ensure they soften properly.
4. What’s the best way to store leftovers?
Store cooled stuffed peppers in an airtight container in the refrigerator for up to 4 days. They actually taste better the next day as flavors meld!
5. Can I make these dairy-free?
Yes! Simply omit the cheese or use your favorite plant-based cheese alternative. You may want to add extra seasonings to compensate for the flavor.
6. How can I make this recipe spicier?
Add a diced jalapeño or serrano pepper to the filling, increase the red pepper flakes, or use pepper jack cheese for an extra kick.
7. What’s a good side dish to serve with stuffed peppers?
A simple green salad, garlic bread, or roasted vegetables complement stuffed peppers perfectly. For a heartier meal, serve with soup in cooler months.
8. Can I use instant rice instead of pre-cooked rice?
While pre-cooked rice is preferred for texture, you can use instant rice that’s been rehydrated according to package directions if you’re short on time.