Stuffed Baked Peppers
Stuffed baked peppers feature tender green peppers filled with a savory mixture of meat, potatoes, onions, and cheese, perfect for a hearty, comforting meal enjoyed by the whole family.
Ingredients
Instructions
- Remove stems and seeds from the green peppers.
- Scald the peppers in boiling water until tender.
- Dice the onion and large potato finely.
- Cook the diced onion and potato in butter in a saucepan until beginning to get tender.
- Add ground meat and bread crumbs to the saucepan and cook until done.
- Season the mixture with salt and black pepper.
- Stuff the cooked mixture into the prepared peppers.
- Place the stuffed peppers in a baking dish.
- Sprinkle grated cheese over the stuffed peppers.
- Bake in the oven for about 15 minutes until cheese is melted and bubbly.
- Serve hot.
Tips & Substitutions
For a twist, try using quinoa or rice as a filler instead of bread crumbs. You can also substitute ground turkey or chicken for a lighter option. Adding herbs like oregano or basil can enhance the flavor. If you're short on time, pre-cooked meat can speed up the process. Don't forget to taste as you go for seasoning adjustments!
Serving Suggestions
These stuffed baked peppers make a hearty main dish. They pair wonderfully with a fresh green salad or a side of roasted vegetables. For a complete meal, consider serving with crusty bread or a side of your favorite grain. A dollop of sour cream or a sprinkle of fresh herbs on top adds a nice touch!
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place them in the oven at 350°F (175°C) for about 20 minutes or until warmed through. You can also microwave them, but the oven will keep the peppers from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Baked Peppers contains roughly 1294 calories, with 23g protein, 148g carbohydrates, and 69g fat. It is an excellent source of vitamin C (137% of the Daily Value), dietary fiber (56% of the Daily Value), and potassium (50% of the Daily Value). Note that it is relatively high in sodium, at 924mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make stuffed peppers ahead of time?
Absolutely! You can prepare the stuffed peppers and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with plastic wrap or foil. When you're ready to bake, add a few extra minutes to the cooking time to ensure they are heated through.
What can I use instead of green peppers?
If you prefer a sweeter flavor, bell peppers in any color work beautifully. You can also use poblano peppers for a slightly spicier kick. For a low-carb option, consider hollowing out zucchini or eggplant as a substitute for traditional peppers.
Can I freeze stuffed baked peppers?
Yes, stuffed baked peppers freeze well! After baking, let them cool completely, then wrap each pepper tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months. To reheat, thaw overnight in the fridge and bake at 350°F until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).