Stuffed Peppers
Stuffed peppers are a hearty and flavorful dish featuring tender green peppers filled with a savory mixture of ground beef, rice, and spices. The combination of sautéed onions and a touch of catsup adds a delightful sweetness. Perfect for family dinners or meal prepping, they offer a comforting and satisfying meal.
Ingredients
Instructions
- Cut ends off peppers and remove seeds.
- Boil peppers for 5 minutes.
- Chop pepper ends and onions.
- Sauté with ground beef until brown, then add cooked rice, salt, pepper, and catsup.
- Fill the peppers with the mixture and place in a muffin pan.
- Bake for 20 minutes at 375 degrees.
Tips & Substitutions
For added flavor, consider substituting ground beef with turkey or a mixture of ground beef and sausage. You can also use quinoa or cauliflower rice instead of traditional rice for a healthier twist. Feel free to experiment with spices like cumin or paprika to enhance the taste. If you're short on time, pre-cooked rice can expedite the preparation process.
Serving Suggestions
Serve these stuffed peppers with a side salad or garlic bread for a complete meal. They pair beautifully with Maryland Crab Soup for a delightful contrast of flavors. You can also sprinkle some shredded cheese on top before baking for a melty, cheesy finish. A dollop of sour cream or a drizzle of hot sauce can add an extra kick.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a microwave-safe dish and cover loosely with a damp paper towel, heating in 1-minute increments until warmed throughout. Alternatively, you can reheat them in the oven at 350°F for 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Peppers contains roughly 347 calories, with 6g protein, 58g carbohydrates, and 12g fat. It is an excellent source of vitamin C (142% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2221mg per serving (97% 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?
Yes, you can prepare the stuffed peppers a day in advance. After filling the peppers, store them in the refrigerator until you're ready to bake. This allows the flavors to meld, making them even tastier. Just add a few extra minutes to the baking time if baking from cold.
What can I use instead of green peppers?
If you prefer a milder flavor, you can substitute green peppers with yellow or red bell peppers. Zucchini or eggplant can also work as creative alternatives, especially for a low-carb option. Just ensure to adjust the cooking time accordingly, as these vegetables may require different treatment.
Can I freeze stuffed peppers?
Absolutely! Stuffed peppers can be frozen both before and after baking. To freeze unbaked peppers, wrap them tightly in plastic wrap and then foil. For baked peppers, let them cool completely before freezing. When ready to eat, thaw them in the refrigerator overnight and reheat as directed.
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).