What is the best pepper to use for Stuffed Bell Pepper?

The most popular choice is the bell pepper, thanks to its size, sweetness, and ability to hold fillings well. Red bell peppers are sweeter, while green ones have a more bitter edge. For spicier options, poblano or Anaheim peppers are great substitutes.

Can I freeze stuffed Bell peppers?

Yes, you can! Cooked stuffed peppers freeze well. Let them cool completely, wrap each one tightly in plastic wrap or foil, and store in an airtight container. They’ll stay good for up to 3 months. Reheat in the oven or microwave until warmed through.

How do I make stuffed Bell peppers vegetarian?

Swap out meat for hearty grains or legumes like quinoa, rice, lentils, or beans. Add sautéed vegetables, spices, and cheese (or vegan cheese) for flavor and texture. Discover great ideas like vegetarian global recipes.

Should I boil peppers before stuffing them?

Parboiling (or pre-baking) peppers softens them slightly, reducing overall cooking time. If you prefer a softer texture, boil or steam them for 2–5 minutes before stuffing. If you like a firmer bite, skip this step.

What side dishes go well with stuffed Bell peppers?

Great options include green salads, roasted vegetables, mashed potatoes, or rice pilaf. For a more cultural twist, try tzatziki with Greek-style peppers or refried beans with Mexican varieties. Don’t miss our Mediterranean dinner guide for delicious pairing ideas.

Can I prep stuffed Bell peppers in advance?

Absolutely. You can stuff the peppers a day ahead, cover, and refrigerate them. When ready to bake, bring them to room temperature and follow your recipe. This makes them perfect for meal prepping or dinner parties.

Stuffed Bell Peppers: The Ultimate Comfort Meal You’ll Want on Repeat

Description

A fresh, flavorful dish filled with herbed rice, tomatoes, and feta—these Mediterranean stuffed peppers are light, healthy, and easy to bake.

Ingredients

Scale

4 large bell peppers (any color)
1 cup cooked rice (white, brown, or quinoa)
300g ground beef, turkey, or plant-based mince
1 small onion, finely chopped
2 cloves garlic, minced
1 medium tomato, diced (or ½ cup canned diced tomatoes)
1 cup cooked black beans or kidney beans (optional for extra protein/fiber)
1 cup shredded cheese (cheddar, mozzarella, or a mix)
2 tablespoons tomato paste or sauce
1 teaspoon smoked paprika
1 teaspoon cumin powder
½ teaspoon chili powder (optional, for heat)
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley or cilantro for garnish

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Instructions

Preheat oven to 375°F (190°C).
Slice tops off peppers and remove seeds.
In a bowl, mix rice, tomatoes, parsley, feta, and seasoning.
Stuff peppers and place in a baking dish.
Drizzle with olive oil, cover with foil.
Bake for 30 minutes, uncover and bake 15 more.

Notes

Can be served with tzatziki or flatbread.

Prep Time: 15 minutes
Additional Time: 5 minutes
Cook Time: 45 minutes
Category: VEGETARIEN RECIPES
Method: Oven Roasting
Cuisine: Mediterranean cuisine

Nutrition

Serving Size: 1 stuffed pepper
Calories: 375kcal
Sugar: 5g
Sodium: 175mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 22.5g
Cholesterol: 50g