I have loved Stuffed Bell Peppers ever since my aunt introduced me to them years ago. Back then, they seemed like a complex and fancy dish, but little did I know how easy they actually are to make! This recipe is a timeless comfort food that is satisfying, customizable, and perfect for feeding a big family. Moreover, the flavors in this particular version are unbelievably delicious! In fact, we are still raving about it even after a whole month! 😉
What’s in Stuffed Bell Peppers?
There exist numerous variations of stuffed bell peppers, typically comprising ground beef, rice, tomatoes, and cheese. However, I decided to put a unique spin on this recipe, aiming for simplicity without compromising on taste. To prepare this delightful dish, gather the following ingredients:
Should I cook the bell peppers first?
I highly recommend partially cooking the bell peppers before stuffing them. This not only helps to soften them, but also reduces the overall cooking time. While the bell peppers are cooking, you can prepare the filling, saving approximately 20 minutes in total cooking time.
Budget Saving Tips!
If you want to save money while preparing Stuffed Bell Peppers, consider these helpful tips:
- Opt for green bell peppers! While using red, yellow, or orange bell peppers adds vibrancy to your dish, these colors often come with a slightly higher price tag. By purchasing all green bell peppers instead, you can save some money.
- To increase the number of servings from 6 to 8, simply halve a 4th bell pepper and distribute the filling accordingly. Although we already stuffed the bell peppers generously, you can definitely stretch the filling as desired.
- You can also opt for 1/2 a pound of sausage. Simply include an extra 1/2 cup of rice and 3/4 cup of broth to compensate for the smaller amount and enhance the filling.
- If ground beef is more affordable than Italian sausage at your local store, feel free to substitute it. However, you may want to adjust the seasoning slightly to compensate for the sausage’s distinctive flavor.
What to serve with Stuffed Bell Peppers
The filling in each of these stuffed bell peppers is satisfying on its own, but if you desire a side dish, a simple salad or crusty garlic bread would complement them perfectly. For an extra dose of vegetables, you can also pair them with roasted broccoli, roasted Brussels sprouts, or a side of sautéed vegetables.
Storing & Reheating
Do you have any leftovers? Don’t worry! These stuffed bell peppers remain fresh when stored in an airtight container in the refrigerator for up to 4 days. They can be easily reheated in the microwave or oven, and the taste remains equally delicious the following day. This makes them an excellent option for meal prepping!
How to Make STUFFED BELL PEPPERS – Step by Step Photos
To begin, preheat the oven to 350°F. Then, proceed by washing and drying 3 bell peppers. Interestingly, we will be cutting the bell peppers in half horizontally instead of the typical vertical or keeping them whole. This unique approach results in a flatter bottom surface, making it easier to stuff them. Trust me, it works! Ensure that the halves are cut as evenly as possible using a sharp pairing knife. Carefully remove the stems from the top halves of each bell pepper, leaving a small hole if necessary.
Arrange the bell pepper halves in a 9×13-inch casserole dish. Use 1 tablespoon of cooking oil to brush the bell peppers, making sure to evenly distribute it among all 6 halves. Sprinkle ¼ teaspoon of salt and ¼ teaspoon of cracked black pepper over the bell peppers, dividing it equally among all 6 halves. Place the casserole dish in a preheated oven and bake for 20 minutes until the bell peppers become tender. Once done, take the bell peppers out of the oven and set them aside.
As the bell peppers are being baked, prepare the filling by heating a large skillet over medium heat. Add 1 tablespoon of oil and then incorporate 1 pound of Italian sausage, cooking it until it turns brown.
After browning the sausage, incorporate the diced yellow onion and minced garlic cloves into the skillet. Sauté the mixture over medium heat until the onion becomes translucent and the garlic releases its delightful aroma.
Next, add ½ cup of uncooked white rice, 1 cup of marinara sauce, 1 tsp of Italian seasoning, ½ tsp of garlic powder, 1 tsp of salt, and ¾ cups of chicken broth to the skillet. Stir everything together until well combined. Then, cover the skillet with a lid and increase the heat to medium-high. Allow the mixture to come to a full boil. Once it starts boiling, immediately reduce the heat to medium-low. Let the mixture simmer for 20 minutes without lifting the lid or stirring. After 20 minutes, turn off the heat and let it rest for an additional 5 minutes without lifting the lid.
Afterwards, take off the lid, loosen up the rice, and stir the mixture once more to evenly distribute the ingredients. Proceed to stuff each bell pepper with the sausage and rice mixture. Fill each pepper to capacity, ensuring that they are completely filled to the brim.
Evenly distribute 1 cup of shredded mozzarella cheese atop each bell pepper. Cover the casserole dish loosely with aluminum foil, creating a tent shape, and proceed to bake in the oven for 15 minutes.
After 15 minutes, take off the foil and switch on the broil setting. Broil the stuffed bell peppers for 2-3 minutes, or until the cheese slightly browns on top. Keep a close eye on the bell peppers during this step to avoid over-browning the cheese. If desired, add parsley as a garnish and savor the dish!
