Quick & Easy Stuffed Peppers: A Weeknight Dinner Delight

Stuffed peppers are a classic comfort food, but they often feel like a weekend project. This recipe changes that! These quick and easy stuffed peppers are perfect for a busy weeknight, delivering all the delicious flavors you crave without spending hours in the kitchen. We’ll walk you through every step, from prepping the peppers to choosing the perfect filling, ensuring a successful and satisfying meal.

Why You’ll Love This Recipe

* **Speedy Preparation:** Ready in under an hour, making it ideal for weeknights.
* **Minimal Effort:** Simple ingredients and straightforward steps minimize prep and cooking time.
* **Customizable Filling:** Easily adapt the filling to your taste preferences and dietary needs.
* **Healthy and Delicious:** Packed with vegetables, protein, and flavor, making it a well-rounded meal.
* **Budget-Friendly:** Uses readily available and affordable ingredients.
* **Great for Meal Prep:** Stuffed peppers can be made ahead of time and reheated easily.

Ingredients You’ll Need

* **Bell Peppers:** 4 medium-sized bell peppers (any color, or a mix for visual appeal)
* **Ground Meat:** 1 pound ground beef, turkey, chicken, or plant-based ground (adjust amount based on pepper size)
* **Cooked Rice:** 1 cup cooked rice (white, brown, or quinoa all work well)
* **Onion:** 1 medium onion, chopped
* **Garlic:** 2 cloves garlic, minced
* **Diced Tomatoes:** 1 (14.5 ounce) can diced tomatoes, undrained
* **Tomato Sauce:** 1 (8 ounce) can tomato sauce
* **Italian Seasoning:** 1 teaspoon
* **Paprika:** 1/2 teaspoon
* **Salt and Pepper:** To taste
* **Olive Oil:** 1 tablespoon
* **Shredded Cheese:** 1 cup shredded mozzarella, cheddar, or Italian blend (optional, for topping)
* **Optional Add-ins:** Corn, black beans, zucchini, mushrooms, spinach, hot sauce, fresh herbs (parsley, oregano, basil)

Equipment You’ll Need

* Large skillet
* 9×13 inch baking dish
* Knife
* Cutting board
* Measuring cups and spoons

Step-by-Step Instructions

**Step 1: Prepare the Peppers**

1. **Wash the Peppers:** Thoroughly wash the bell peppers under cold running water.
2. **Cut the Tops Off:** Using a sharp knife, carefully cut off the tops of the peppers. Remove the stems and set the tops aside (optional – you can chop them and add them to the filling for extra flavor).
3. **Remove the Seeds and Membranes:** Use a spoon or your fingers to remove the seeds and white membranes from inside the peppers. Make sure the peppers are clean inside.
4. **Blanch the Peppers (Optional):** Blanching the peppers softens them slightly and helps them cook more evenly. To blanch, bring a large pot of water to a boil. Add the peppers and cook for 3-5 minutes. Remove the peppers from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process. Drain well.

**Step 2: Prepare the Filling**

1. **Cook the Ground Meat:** Heat the olive oil in a large skillet over medium heat. Add the ground meat and cook, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease.
2. **Sauté the Onion and Garlic:** Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3. **Combine the Ingredients:** Add the cooked rice, diced tomatoes (undrained), tomato sauce, Italian seasoning, paprika, salt, and pepper to the skillet. Stir well to combine all the ingredients.
4. **Simmer the Filling:** Bring the filling to a simmer and cook for 5-10 minutes, allowing the flavors to meld together. If using, add any optional add-ins like corn, black beans, zucchini, or mushrooms during the last few minutes of simmering.
5. **Taste and Adjust Seasoning:** Taste the filling and adjust the seasoning as needed. You may want to add more salt, pepper, Italian seasoning, or a pinch of red pepper flakes for a little heat.

**Step 3: Assemble the Stuffed Peppers**

1. **Preheat the Oven:** Preheat your oven to 375°F (190°C).
2. **Fill the Peppers:** Spoon the filling into each bell pepper, packing it in firmly. Leave a little space at the top, as the filling will expand slightly during baking.
3. **Arrange in Baking Dish:** Arrange the stuffed peppers in a 9×13 inch baking dish. If desired, you can pour a thin layer of tomato sauce (about 1/2 cup) into the bottom of the dish to prevent the peppers from sticking and add extra moisture.
4. **Add Cheese (Optional):** If using cheese, sprinkle the shredded cheese evenly over the top of the stuffed peppers.

**Step 4: Bake the Stuffed Peppers**

1. **Cover and Bake:** Cover the baking dish with aluminum foil. This helps to steam the peppers and prevent them from drying out. Bake for 30 minutes.
2. **Uncover and Bake:** Remove the aluminum foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese (if using) is melted and bubbly.
3. **Check for Doneness:** The peppers are done when they are easily pierced with a fork. The filling should be heated through and bubbling.

**Step 5: Serve and Enjoy!**

1. **Let Cool Slightly:** Let the stuffed peppers cool for a few minutes before serving. This will make them easier to handle.
2. **Garnish (Optional):** Garnish with fresh parsley, basil, or a dollop of sour cream or Greek yogurt.
3. **Serve:** Serve the stuffed peppers hot. They are delicious on their own or with a side salad or crusty bread.

Tips and Variations

* **Pepper Color:** Use a variety of colored peppers (red, yellow, orange, green) for a visually appealing dish. Green peppers have a slightly more bitter flavor than the other colors.
* **Meat Alternatives:** Substitute ground beef with ground turkey, chicken, or a plant-based ground for a healthier option.
* **Rice Alternatives:** Use brown rice, quinoa, or couscous instead of white rice.
* **Cheese Variations:** Experiment with different types of cheese, such as pepper jack, provolone, or feta.
* **Spicy Kick:** Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy kick.
* **Vegetarian Stuffed Peppers:** Omit the ground meat and add more vegetables, such as mushrooms, zucchini, eggplant, and lentils.
* **Mexican Stuffed Peppers:** Use taco seasoning instead of Italian seasoning, add corn and black beans to the filling, and top with shredded cheddar cheese and salsa.
* **Italian Stuffed Peppers:** Use Italian sausage instead of ground beef, add chopped spinach and ricotta cheese to the filling, and top with shredded mozzarella cheese and marinara sauce.
* **Make Ahead:** Stuffed peppers can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
* **Freezing:** Stuffed peppers can be frozen for up to 2 months. To freeze, bake the peppers as directed, let them cool completely, and then wrap them individually in plastic wrap and place them in a freezer bag. To reheat, thaw the peppers in the refrigerator overnight and then bake them in a preheated oven at 350°F (175°C) until heated through.

Serving Suggestions

* **Side Salad:** A simple green salad with a light vinaigrette dressing is a refreshing accompaniment to stuffed peppers.
* **Crusty Bread:** Serve with a slice of crusty bread to soak up the delicious sauce.
* **Roasted Vegetables:** Roasted vegetables, such as broccoli, carrots, or Brussels sprouts, are a healthy and flavorful side dish.
* **Garlic Bread:** Garlic bread is a classic pairing with stuffed peppers.
* **Coleslaw:** A creamy coleslaw provides a nice contrast to the savory stuffed peppers.

Nutritional Information (Approximate, per pepper)

*(Note: Nutritional information will vary depending on the specific ingredients used.)*

* Calories: 350-450
* Protein: 25-35 grams
* Fat: 15-25 grams
* Carbohydrates: 20-30 grams
* Fiber: 5-7 grams

Troubleshooting

* **Peppers are not tender:** If the peppers are still firm after baking, cover the baking dish with foil and continue baking for another 10-15 minutes, or until they are tender.
* **Filling is dry:** Add a little more tomato sauce or water to the baking dish to keep the filling moist.
* **Filling is too watery:** Drain off any excess liquid from the filling before stuffing the peppers.
* **Peppers are browning too quickly:** Cover the baking dish with foil to prevent the peppers from browning too quickly.

Conclusion

These quick and easy stuffed peppers are a delicious and satisfying meal that you can enjoy any night of the week. With simple ingredients and straightforward steps, this recipe is perfect for busy cooks who want a healthy and flavorful dinner. So, gather your ingredients, preheat your oven, and get ready to enjoy a delightful culinary experience! Enjoy!

Recipe Card

**Quick & Easy Stuffed Peppers**

**Prep Time:** 20 minutes
**Cook Time:** 45 minutes
**Yields:** 4 servings

**Ingredients:**

* 4 medium bell peppers (any color)
* 1 lb ground meat (beef, turkey, or chicken)
* 1 cup cooked rice
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 (14.5 oz) can diced tomatoes, undrained
* 1 (8 oz) can tomato sauce
* 1 tsp Italian seasoning
* 1/2 tsp paprika
* Salt and pepper to taste
* 1 tbsp olive oil
* 1 cup shredded cheese (optional)

**Instructions:**

1. Preheat oven to 375°F (190°C).
2. Cut tops off peppers, remove seeds and membranes.
3. Heat olive oil in a large skillet over medium heat. Add ground meat and cook until browned. Drain off grease.
4. Add onion to skillet and cook until softened. Add garlic and cook until fragrant.
5. Stir in rice, diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper.
6. Simmer for 5-10 minutes, then taste and adjust seasonings.
7. Spoon filling into peppers and arrange in a baking dish.
8. Pour a thin layer of tomato sauce in the bottom of the dish (optional).
9. Sprinkle with cheese (optional).
10. Cover with foil and bake for 30 minutes.
11. Uncover and bake for 10-15 minutes more, until peppers are tender and cheese is melted.
12. Let cool slightly before serving. Enjoy!

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