Irresistible Stuffed Bell Peppers with Rice and Herbs

There’s something magical about stuffed bell peppers with rice and herbs. Picture this: vibrant peppers, bursting with color, filled to the brim with a savory mix of rice, spices, and fresh herbs. The aroma wafts through your kitchen, promising a taste sensation that’s both hearty and wholesome. You can almost hear the sizzle as they cook in the oven, creating a crunchy yet tender exterior that cradles the flavorful filling. It’s an experience that dances on your taste buds, making you wonder why you didn’t whip these up sooner.

As I recall my first attempt at crafting these culinary beauties, I can still hear the giggles and cheers from my friends. We were gathered for a cozy dinner party, and there they were—my stuffed bell peppers proudly displayed like little edible trophies. They not only looked fantastic but also sparked delightful conversations about our childhoods and family recipes. It’s a dish perfect for any occasion—whether you’re hosting friends or having a quiet night in—and it sure packs an explosion of flavor that keeps everyone coming back for more!

When I unveiled my stuffed bell peppers for the first time at a potluck, everyone raved about them!

Essential Ingredients

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

• Bell Peppers: Choose firm, brightly colored peppers for optimal sweetness; red, yellow, or orange add vibrant hues.

• Rice: Use long-grain white or brown rice; both absorb flavors beautifully and provide a satisfying texture.

• Ground Meat: Lean ground beef or turkey works best; adjust based on personal preference or dietary needs.

• Onion: A finely chopped onion adds sweetness; sauté until translucent for maximum flavor infusion.

• Garlic: Fresh minced garlic enhances aroma and depth; don’t skimp on this aromatic powerhouse!

• Diced Tomatoes: Canned tomatoes add moisture; they also bring acidity that balances rich flavors.

• Herbs (like Basil and Oregano): Fresh herbs elevate the dish; use dried if fresh isn’t available—just adjust quantities.

• Cheese (optional): Shredded mozzarella or cheddar on top creates a deliciously gooey finish; who doesn’t love melted cheese?

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

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures even cooking for your stuffed bell peppers as they bake.

Sauté Vegetables: In a skillet over medium heat, add some olive oil and sauté chopped onions until they turn soft and fragrant. Then stir in minced garlic until it becomes aromatic.

Add Meat and Rice: Toss in the ground meat into the skillet; cook until it’s browned through. Stir in cooked rice along with diced tomatoes, herbs, salt, and pepper until everything is well combined.

Prepare Bell Peppers: While your filling cools slightly, slice off the tops of your bell peppers. Remove seeds gently without tearing their lovely sides; you want sturdy vessels!

Stuff Those Peppers!: Generously fill each bell pepper with the flavorful rice mixture. Pack it tightly but don’t overstuff—it’s all about balance here.

Bake Until Perfect!: Arrange your stuffed peppers upright in a baking dish and cover with foil. Bake for about 30 minutes until they’re tender but still hold their shape beautifully.

With stuffed bell peppers ready to serve hot from the oven, just watch as everyone digs in! The colorful presentation will have them reaching for seconds before they’ve even finished their firsts! Enjoy every bite of this delightful dish that marries simplicity with incredible flavor!

Perfecting the Cooking Process

Start by preheating your oven while you cook the rice. Sauté onions and garlic before mixing in the rice and herbs for maximum flavor before stuffing your peppers.

Add Your Touch

Feel free to swap out the rice for quinoa or couscous. Add some diced tomatoes or cheese to make it even more delicious and tailored to your taste.

Storing & Reheating

Store leftover stuffed bell peppers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through for best results.

Sometimes, I recall the time I made these stuffed bell peppers for a friend’s dinner party; everyone loved them! The compliments still echo in my kitchen.

FAQ

What can I use instead of rice in stuffed bell peppers with rice and herbs?

Quinoa, couscous, or even riced vegetables work as fantastic alternatives.

How do I prevent my stuffed bell peppers from getting soggy?

Make sure to cook the rice properly and drain any excess liquid before stuffing.

Can I prepare stuffed bell peppers ahead of time?

Absolutely! Assemble them a day before and bake when you’re ready to serve.

Print

Stuffed Bell Peppers with Rice and Herbs

---

• Author: Ethan Brooks
• Total Time: 45 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Stuffed bell peppers with rice and herbs are a delightful and colorful dish, perfect for any meal. These vibrant peppers are filled with a savory blend of rice, ground meat, and aromatic herbs, creating a hearty yet wholesome experience. Easy to make and customizable based on your pantry, this recipe guarantees satisfaction for even the pickiest eaters. Whether hosting friends or enjoying a cozy night in, these stuffed peppers are sure to impress with their explosion of flavor.

---

Ingredients

Scale 1x2x3x

• 4 large bell peppers (red, yellow, or orange)
• 1 cup cooked long-grain white or brown rice
• 1 pound lean ground beef or turkey
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese (optional)

---

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, heat olive oil and sauté the chopped onion until translucent. Add garlic and cook until fragrant.
3. Stir in ground meat and cook until browned. Add cooked rice, diced tomatoes, herbs, salt, and pepper; mix well.
4. Slice the tops off the bell peppers and remove seeds carefully.
5. Stuff each pepper generously with the filling mixture and place them upright in a baking dish.
6. Cover with foil and bake for about 30 minutes until tender but firm.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed pepper (approximately 250g)
• Calories: 320
• Sugar: 5g
• Sodium: 680mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 70mg

Keywords: Customize the filling by adding vegetables or different grains like quinoa or couscous. Store leftovers in an airtight container for up to three days; reheat at 350°F until warmed through.