Stuffed Bell Peppers(Make Ahead And Freeze.)
Flavorful stuffed bell peppers filled with seasoned beef, rice, and tomato sauce, baked until tender and topped with melted cheese—perfect for make-ahead meals and family dinners.
Ingredients
Instructions
- Clean peppers by cutting around the stem and removing the pith, leaving the peppers whole.
- Parboil peppers in boiling water for 10 minutes, then drain.
- In a large skillet, brown ground beef and chopped onion until the beef loses redness.
- Drain and rinse the beef mixture.
- Return the beef to the skillet.
- Add cooked rice, tomato herb sauce, seasoned salt, garlic powder, and pepper to the beef. Cook over medium heat for 10 minutes.
- Stuff each pepper with equal portions of the mixture.
- Arrange the stuffed peppers in a 7 x 11-inch glass baking dish so they support one another.
- Bake at 350°F (175°C) for 40 to 45 minutes.
- Top the peppers with cheese during the last 10 minutes of baking.
Tips & Substitutions
For added flavor, consider mixing in some chopped vegetables like zucchini or mushrooms into the beef mixture. You can substitute ground turkey or chicken for a lighter option. If you're short on time, using pre-cooked rice like Aunt Beth'S Brown Rice can simplify the preparation. Make sure to parboil the peppers long enough to soften them, but not too long to lose their crunch.
Serving Suggestions
Serve these stuffed peppers with a fresh green salad or garlic bread for a complete meal. A dollop of sour cream or a sprinkle of fresh herbs like parsley can enhance the dish. This recipe pairs beautifully with my own special browned rice for a satisfying dinner. You can also serve it alongside a light soup for a comforting lunch.
Storage & Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each stuffed pepper tightly in plastic wrap, then place them in a freezer bag for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F until heated through, about 20-30 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Bell Peppers(Make Ahead And Freeze.) contains roughly 492 calories, with 18g protein, 88g carbohydrates, and 12g fat. It is an excellent source of vitamin C (132% of the Daily Value), dietary fiber (46% of the Daily Value), and protein (37% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2002mg per serving (87% 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 use other types of peppers for this recipe?
Yes, you can use other varieties such as red, yellow, or orange bell peppers for different flavor profiles. Each color adds a unique sweetness, and they can make your dish visually appealing.
How can I make this dish vegetarian?
To make stuffed peppers vegetarian, replace the ground beef with a mixture of black beans, lentils, or quinoa. You can also include more vegetables, like corn and diced tomatoes, to add texture and flavor.
Can I prepare these stuffed peppers ahead of time?
Absolutely! You can assemble the stuffed peppers and store them in the refrigerator for up to 24 hours before baking. Alternatively, prepare and freeze them unbaked, then simply bake from frozen, adding extra time to ensure they cook 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).