Stuffed Green Bell Peppers – easy to make side or main dish using minimal ingredients and ready in no time. A filling and impressive way to serve peppers on regular weeknights or on special occasions!
Like what is all expected on every first month of the year, people try to get into a healthy-eating streak and burn down all those holiday calories. And since I’m not a big fan of gym, Yes I do exercise 4x weekly, but I try to compensate the lack therein through eating healthy (sometimes.. 😉 ..okay..close to healthy).
Luckily I found a good deal of green bell peppers at our local market. Then I know EXACTLY what to do with these ones.And since I’ve been using this Quinoa Stuffed Bell Peppers recipe below for ages, I kinda played around with the stuffing to switch things up.
For the health conscious folks this one is a better option.
How to cook stuffed bell peppers?
Stuffed Bell Peppers is one of the easiest and healthiest dish you’ll ever make probably in your lifetime. It’s versatile (in terms with its stuffing), nutritious and it cooks in no time. And not to mention how they can be a great family weeknight meal or for a dinner party.
It’s pretty simple to prepare this dish. No need to labor it that much in the kitchen! All you have to do is brown the ground beef and aromatics, toss in the rest of the ingredients and mix them up for the flavors to bloom well.
While I used green bell peppers for this recipe, any bell pepper color actually works fine. You must remember though that green peppers are more like zesty and less sweet compared to red, yellow and orange bell peppers. So while you let the meat mixture simmer, you can start preparing and cleaning up the bell peppers.
Once you’re done removing the seeds and membrane of the peppers, start scooping the beef mixture and fill each beef mixture. Top with cheese and pop them in the oven and bake.
How long to cook stuffed peppers?
Okay, let me clarify ahead that you DON’T need to pre-cook the peppers, but they do have that little crisp when you don’t pre-cook them which is what I like. But if you want your stuffed green bell peppers to cook faster in the oven, you can blanch the bell pepper in a large pot of boiling water for about 2-3 minutes and let it dry on paper towels before stuffing it in with the beef and rice mixture. Bake the stuffed green bell peppers in the oven at 350 degrees F for 30-35 minutes or until brown and bubbly on top.
What goes with stuffed peppers?
You may serve stuffed green bell peppers with either one of the following:
- Scalloped Potatoes
- crusty bread
- Cucumber Tomato Salad
- green leafy salad or some sort (like this Strawberry Spinach Salad)
- Green Beans and Bacon
Can you freeze stuffed peppers?
Oh yes, you can. Stuffed Green Bell Peppers are a great make-ahead meal. Simply bake them ahead and freeze them individually OR all together in a baking dish. To reheat, simply thaw them in the fridge overnight and then bake in a 350 degrees F oven for 5-8 minutes or until heated through.
Feel free to substitute ground beef with ground turkey, chicken or lean pork. Now go grab a forkful of this healthy Stuffed Green Bell Peppers and serve this over on regular weeknights or on special days. Fancy and healthy meal, what’s not to love?
Enjoy!
Tips and Notes:
- Feel free to substitute ground beef with ground turkey, chicken or lean pork.
- To make ahead, bake them and freeze them individually OR all together in a baking dish. To reheat, simply thaw them in the fridge overnight and then bake in a 350 degrees F oven for 5-8 minutes or until heated through.
- If you don’t want that crispy texture in your bell peppers, you may blanch the bell pepper in a large pot of boiling water for about 2-3 minutes and let it dry on paper towels before stuffing it in with the beef and rice mixture.
- Any bell pepper color actually works fine. You must remember though that green peppers are more like zesty and less sweet compared to red, yellow and orange bell peppers
Stuffed Green Bell Peppers - easy to make side or main dish using minimal ingredients and ready in no time. A filling and impressive way to serve peppers on regular weeknights or on special occasions!
- 4-5 large green (or any color) peppers
- 3/4 pound lean ground beef
- 2 teaspoons minced garlic
- 1 medium onion , diced
- 1-2 teaspoons minced thyme
- 1 16 oz can diced tomatoes
- 1/4 cup beef broth or water
- 1-½ cup cooked rice
- 1 cup frozen corn
- 1 green onion , diced
- 1 teaspoon teaspoon Creole seasoning
- cheese
- Salt & Pepper to taste
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Heat up a skillet with oil over medium-heat and cook ground beef until browned or no pink is visible.
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Add in garlic, onions and thyme , stirring constantly and cook for 1-2 minutes or until onions are wilted.
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Then add in diced tomatoes with juice. Bring to a simmer for 4-5 minutes. Add about 1/4 water, if desired.
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Stir in cooked rice, drained corn kernels, spring onions and Creole seasoning. Adjust taste with salt and pepper. Mix them up. Remove from heat and set aside.
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Trim the tops off each bell pepper and remove seeds and membrane from inside and discard. Meanwhile, preheat the oven to 350 degrees F.
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To accelerate cooking time Blanch bell pepper in a large pot of boiling water for about 2-3 minutes; remove with a slotted spoon and let it dry on paper towels or clean dish, towel.
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Grease the baking dish and place the hollowed green bell peppers in it. Scoop meat mixture into each bell peppers until full. Sprinkle with cheese on top, if desired.
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Bake in preheated oven for 30-35 minutes or until cheese is bubbly and browned and peppers are tender. Serve with salad or toast.
How to Make Stuffed Bell Peppers
Heat up a skillet with oil over medium-heat and cook ground beef until browned or no pink is visible.
Add in garlic, onions and thyme, stirring constantly and cook for 1-2 minutes or until onions are wilted.
Then add in diced tomatoes with juice. Bring to a simmer for 4-5 minutes. Add about 1/4 cup water, if desired.
Stir in cooked rice, drained corn kernels, spring onions and Creole seasoning. Adjust taste with salt and pepper.
Mix them up. Remove from heat and set aside.
Trim the tops off each bell pepper and remove seeds and membrane from inside and discard. Meanwhile, preheat the oven to 350 degrees F. To accelerate cooking time, blanch bell pepper in a large pot of boiling water for about 2-3 minutes; remove with a slotted spoon -let it dry on paper towels or clean dish towel.
Grease the baking dish and place the hollowed green bell peppers in it. Scoop meat mixture into each bell peppers until full. Sprinkle with cheese on top, if desired.
Bake in preheated oven for 30-35 minutes or until cheese is bubbly and browned and peppers are tender. Serve with salad or toast.
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