Stuffed Bell Peppers are a colorful, flavorful, and satisfying dish that’s perfect for lunch or dinner. Sweet bell peppers are filled with a savory mixture of rice, vegetables, and protein, baked until tender, creating a meal that’s both wholesome and comforting. I first made this recipe on a busy weeknight when I wanted a balanced dinner that looked impressive without being complicated, and it quickly became a favorite for its combination of flavor, nutrition, and vibrant presentation.
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 cup cooked rice or quinoa
- 1 cup cooked ground turkey, chicken, or lentils for a vegetarian option
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- ½ cup shredded cheese (optional)
- 2 tablespoons olive oil
- Fresh parsley or cilantro for garnish
Instructions
1. Preheat the oven.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish to hold the bell peppers upright during baking.
2. Prepare the filling.
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent, about 3–4 minutes. Add cooked ground protein or lentils, diced tomatoes, cooked rice, oregano, smoked paprika, salt, and pepper. Stir to combine and cook for 5–7 minutes, allowing flavors to meld.
3. Stuff the peppers.
Carefully spoon the filling into each bell pepper, packing it gently but not overstuffing. Place the stuffed peppers upright in the prepared baking dish.
4. Top with cheese (optional).
Sprinkle shredded cheese over the top of each stuffed pepper for a golden, melty finish.
5. Bake until tender.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the peppers are tender and the cheese is lightly browned.
6. Serve immediately.
Garnish with fresh parsley or cilantro and serve warm. These stuffed peppers pair well with a side salad or steamed vegetables for a complete meal.
Tips & Variations
- Vegetarian Option: Use lentils, chickpeas, or tofu instead of meat for a plant-based version.
- Flavor Boost: Add chopped mushrooms, zucchini, or corn to the filling for extra texture and taste.
- Make Ahead: Prepare the filling in advance and store in the refrigerator until ready to stuff the peppers. Bake just before serving.
- Cheese Alternatives: Try feta, mozzarella, or vegan cheese depending on preference.
- Spice Variation: Add chili flakes, cumin, or cayenne pepper to the filling for a slightly spicy twist.