Stuffed Bell Peppers(Club Member: Ben Steadman)
Flavorful stuffed bell peppers filled with seasoned meat, rice, and tomatoes, topped with Parmesan cheese—perfect for a hearty, comforting meal for family or gatherings.
Ingredients
Instructions
- Brown ground chuck, hot pork sausage, chopped onion, minced garlic, and chopped bell pepper in a skillet.
- Pour off excess grease and add Ro-Tel tomatoes, tomato sauce, cumin, oregano, Accent, Tabasco sauce, Worcestershire sauce, salt, and pepper.
- Simmer the mixture for 30 minutes.
- Add cooked rice to the meat mixture and stir to combine.
- Cut the tops off the bell peppers and remove seeds, then stuff the peppers with the meat and rice mixture.
- Place stuffed peppers in a baking dish, top with Parmesan cheese.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes until the cheese is golden.
Tips & Substitutions
For a lighter version, substitute ground turkey for the ground chuck and use turkey sausage. You can also add vegetables like zucchini or mushrooms for extra flavor and nutrition. If you want a spicier kick, incorporate jalapeños or use spicy sausage. Be sure to brown the meat well for depth of flavor before adding the tomatoes and spices.
Serving Suggestions
Serve stuffed bell peppers alongside a fresh garden salad or crusty bread for a complete meal. They pair beautifully with Cheesy Potato Skins for a hearty spread. For a more filling option, consider adding a side of roasted vegetables or your favorite rice pilaf to enhance the dish.
Storage & Reheating
Leftover stuffed bell peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a baking dish covered with foil to retain moisture and bake at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave them for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Bell Peppers(Club Member: Ben Steadman) contains roughly 436 calories, with 22g protein, 66g carbohydrates, and 19g fat. It is an excellent source of iron (222% of the Daily Value), calcium (107% of the Daily Value), and dietary fiber (87% of the Daily Value), and a good source of vitamin A. It also contributes 24g of dietary fiber toward your daily target.
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 use different types of peppers for this recipe?
Absolutely! While bell peppers are traditional, you can experiment with poblano or Anaheim peppers for a different flavor profile. Just ensure they are large enough to hold the stuffing and adjust cooking times as needed.
How can I make this dish vegetarian?
To create a vegetarian version, replace the meat with a mix of black beans, quinoa, and additional vegetables like corn and diced zucchini. Use vegetable broth instead of meat-based sauces to enhance the flavors.
What can I do with leftover filling?
Leftover filling can be used in various ways. Try using it as a taco filling, mixing it into scrambled eggs for a breakfast scramble, or layering it in a casserole. It also works well as a topping for baked potatoes or in a quesadilla.
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).