These Easy Cheesy Stuffed Peppers are a colorful and tasty dish! Bell peppers are filled with a yummy mixture of cheese, rice, and spices, making every bite a cheesy treat.
They’re fun to make and even more fun to eat! I love how you can mix and match different cheeses for extra flavor. Plus, they look great on the dinner table. Who wouldn’t want one? 😄
Key Ingredients & Substitutions
Bell Peppers: Any color works, but I love using a mix for a vibrant look! If you’re looking for a lower-carb option, consider using zucchini boats instead.
Rice: White rice is typical, but you can substitute brown rice or quinoa for a healthier twist. Cauliflower rice can also be used for a low-carb option.
Cheeses: I use both cheddar and mozzarella for the best flavor and gooeyness! Feel free to mix in pepper jack for a bit of heat or switch to dairy-free cheese if needed.
Ground Meat: The recipe suggests beef or turkey. For a vegetarian option, try chickpeas or lentils for protein.
Tomatoes: Canned diced tomatoes bring moisture, but fresh tomatoes can work too. If you want more flavor, use fire-roasted tomatoes.
How Do You Get the Peppers Just Right?
Getting the peppers to the perfect tenderness is key. Here’s how to do it:
- Start with fresh, firm peppers. Look for ones without blemishes.
- After stuffing, placing them upright helps them stay stable and cook evenly.
- Covering them with foil for most of the baking keeps moisture in, which softens the peppers.
- Baking uncovered at the end allows the cheese to get golden brown. Watch them closely to avoid burning.
Easy Cheesy Stuffed Peppers
Ingredients You’ll Need:
For the Peppers:
- 4 large bell peppers (any color)
For the Filling:
- 1 cup cooked white rice
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1 cup cooked ground beef or turkey (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For Garnish:
- Fresh parsley or basil, chopped
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 40 minutes to bake, totaling around 55 minutes. Perfect for a quick dinner that’s hearty and satisfying!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s hot and ready when your stuffed peppers are prepared!
2. Prepare the Bell Peppers:
Carefully cut the tops off the bell peppers and scoop out the seeds and membranes. Be careful not to tear the peppers! Place them aside to get ready for stuffing.
3. Sauté the Onion and Garlic:
In a skillet, pour in the olive oil and heat it over medium heat. Once it’s warm, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is soft and translucent. This will add lovely flavor to your filling!
4. Cook the Meat (if using):
If you’re adding ground beef or turkey, throw it in now. Cook until it’s browned and fully cooked through, stirring occasionally. If you’re keeping it vegetarian, just skip this step!
5. Mix the Filling:
In a large bowl, mix together the cooked rice, sautéed onions, meat (if used), drained diced tomatoes, cream cheese, shredded cheddar, mozzarella, Italian seasoning, salt, and black pepper. Stir until everything is well combined and creamy.
6. Stuff the Peppers:
Generously fill each bell pepper with the cheesy rice mixture. Don’t be shy—pack it in there! Place the stuffed peppers upright in a baking dish.
7. Bake the Peppers:
Cover the baking dish with foil to keep moisture in. Bake the peppers in the preheated oven for about 25-30 minutes, or until the peppers are tender.
8. Brown the Cheese:
After 30 minutes, take off the foil and bake for an additional 5-10 minutes. This will make the cheese deliciously bubbly and golden brown!
9. Garnish and Serve:
Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh parsley or basil and serve warm. Enjoy your delicious, cheesy stuffed peppers!
Can I Use Frozen Peppers for This Recipe?
Yes! If you’re using frozen peppers, simply thaw them in the fridge overnight or run them under cold water until they’re soft. Drain any excess water before stuffing and baking!
What Can I Use Instead of Cream Cheese?
If you don’t have cream cheese on hand, you can substitute it with sour cream, Greek yogurt, or even ricotta cheese for a slightly different flavor and texture!
How Do I Store Leftovers?
Place any leftovers in an airtight container and store them in the fridge for up to 3 days. Reheat them in the microwave or oven until warmed through; adding a splash of water can help keep them moist when reheating!
Can I Make This Dish Vegetarian?
Absolutely! Simply omit the ground beef or turkey and switch to plant-based protein like lentils or chickpeas. You can also add more veggies, like chopped spinach or mushrooms, to enhance the filling!
