Amazing Stuffed Peppers Recipe: Easy Weeknight Meal

Hello, friend! I’m Clara, and I’m so excited to share one of my go-to family dinners with you: my stuffed peppers recipe. As a busy mom, I know how challenging it can be to get a nourishing and delicious meal on the table during the week, but trust me, this recipe is a game-changer. In about an hour, you’ll have vibrant, flavorful stuffed peppers that everyone will love, even on the craziest of weeknights!

Table of contents

Table of Contents

Why You’ll Love This Stuffed Peppers Recipe

This isn’t just any stuffed peppers recipe; I’ve perfected every detail to make it the best!

• The ground beef is incredibly tender. No one wants tough, chewy meat! For another delicious meal featuring tender ground beef and lentils, check out our chili recipe.
• It’s faster than most stuffed pepper recipes. We’re talking weeknight-friendly here, ready in about an hour.
• Kid-friendly flavors. Even picky eaters will enjoy the mild sweetness of the peppers and the savory filling.
• Simple, everyday ingredients. You probably already have most of them in your pantry.

What Makes These Stuffed Peppers the Best

These stuffed peppers aren’t just delicious; they’re made with a few special techniques that elevate them from ordinary to extraordinary. First, I use a simple trick to tenderize the ground beef, ensuring it’s melt-in-your-mouth delicious. By mixing the beef with salt and baking soda and letting it rest, the meat becomes incredibly tender, preventing that tough, chewy texture you sometimes get with ground beef recipes. If you enjoy hearty ground beef dishes, you’ll love this casserole. I also roast the bell peppers before stuffing them, which brings out their natural sweetness and softens them just enough, so they’re perfectly tender-crisp when you take that first bite.

Choosing the Best Peppers for Your Stuffed Peppers

When it comes to stuffed peppers, the type of pepper you choose can make a big difference in both flavor and appearance. Red, yellow, and orange bell peppers tend to be sweeter and milder, making them excellent choices for stuffing. Green bell peppers have a slightly more bitter taste, which some people enjoy, but they can be a bit overwhelming in this dish if you are not expecting it. I usually opt for a mix of red, yellow, and orange peppers for a colorful and flavorful presentation.

Stuffed Peppers Recipe Ingredients

Here’s what you’ll need to make these amazing stuffed peppers. Don’t worry; most of these are pantry staples!

• 1 pound 90% lean ground beef: I prefer lean ground beef to minimize grease, but you can use any ground beef you like. Just be sure to drain off any excess fat after browning.
• 1¼ teaspoons salt, divided: Salt is essential for seasoning both the beef and the peppers. I use regular table salt, but feel free to use sea salt or kosher salt if you prefer.
• Heaping ¼ teaspoon baking soda: This is my secret ingredient for tenderizing the ground beef. Don’t skip it!
• 3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored: Choose peppers that are firm and have a smooth, shiny skin.
• 3 tablespoons extra-virgin oil: I love the flavor of extra-virgin olive oil, but you can use any cooking oil you like, such as canola oil or vegetable oil.
• 1 medium yellow onion, finely chopped: Yellow onions are my go-to for their mild flavor, but you can also use white or red onions.
• 3 cloves garlic, minced: Fresh garlic is a must for adding that pungent, aromatic flavor.
• 1½ teaspoons chili powder: This adds a touch of warmth and spice. Adjust the amount to your liking.
• ½ teaspoon ground cumin: Cumin adds a smoky, earthy flavor that complements the chili powder perfectly.
• ¼ teaspoon dried oregano: Oregano adds a hint of Mediterranean flavor.
• 1 (8-oz) can tomato sauce: This forms the base of our savory filling.
• 1 cup cooked rice, quinoa, or any grain: I usually use cooked rice for convenience, but quinoa or any other grain works just as well.
• 1½ cups shredded Monterey Jack or Cheddar Jack cheese: I love the melty, mild flavor of Monterey Jack or Cheddar Jack cheese, but you can use any cheese you like, such as cheddar, mozzarella, or pepper jack.

How to Make This Stuffed Peppers Recipe: Step-by-Step Instructions

Follow these simple steps, and you’ll have a delicious and satisfying meal on the table in no time.

Step 1: Preheat the oven to 425°F and set an oven rack in the middle position.

Step 2: Tenderize the beef: In a medium bowl, using your hands, mash the beef with 1 teaspoon of the salt and the baking soda. Let sit for 20 minutes while you continue with the recipe.

Step 3: Line a 9×13-inch baking dish with aluminum foil for easy clean-up, if you like. Place the peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining ¼ teaspoon salt.

Step 4: Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid will accumulate in the bottom of the peppers; that’s okay.

Step 5: Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown. Add the ground beef mixture, chili powder, cumin, and oregano and increase the heat to medium high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through, 4 to 5 minutes. Add the tomato sauce and bring to a boil; reduce the heat to medium low and cook, uncovered, until the meat is cooked through, 2 to 3 minutes. Add the cooked rice and ¾ cup of the cheese, and stir until melted. Remove the skillet from the heat. (Make sure the

Recipe Tips and Notes for Perfect Stuffed Peppers

Here are a few extra tips to ensure your stuffed peppers turn out perfectly every time.

• Adjust the spice level: If you like a little more heat, add a pinch of cayenne pepper or a dash of hot sauce to the meat filling. For a milder flavor, reduce the amount of chili powder.
• Peppers too soft: To prevent overly soft peppers, don’t over-roast them in the first step. You want them to be tender-crisp, not mushy.
• Filling is dry: If the filling seems dry, add a splash of beef broth or water to the skillet while cooking.
• Make it kid-friendly: If your kids are picky eaters, try adding some finely diced carrots or zucchini to the meat filling for extra nutrients. You can also use a milder cheese, like mozzarella, instead of Monterey Jack or Cheddar Jack.

Common Mistakes to Avoid When Making Stuffed Peppers

Even with a simple recipe like this, there are a few common pitfalls to watch out for.

• Soggy peppers: Overcrowding the baking dish can cause the peppers to steam instead of roast, resulting in a soggy texture. Make sure to leave enough space between the peppers.
• Undercooked filling: Use a meat thermometer to ensure the filling is cooked through. The internal temperature should reach 160°F.
• Bland flavor: Don’t be afraid to season the meat filling generously. Taste and adjust the seasonings as needed.

Stuffed Peppers Recipe Variations

Want to mix things up a bit? Here are a few delicious variations to try.

Mexican Stuffed Peppers

• Swap the chili powder, cumin, and oregano for 2 tablespoons of taco seasoning.
• Add a can of drained and rinsed black beans and a can of drained corn to the meat filling.
• Top with shredded Mexican cheese blend and a dollop of sour cream and salsa.

Vegetarian Stuffed Peppers

• Omit the ground beef and replace it with 1 (15-oz) can of lentils, drained and rinsed.
• Add 1 cup of chopped vegetables, such as mushrooms, zucchini, and carrots, to the meat filling.
• Use vegetable broth instead of tomato sauce.
• Top with shredded mozzarella cheese.

Italian Stuffed Peppers

• Swap the chili powder, cumin, and oregano for 2 tablespoons of Italian seasoning.
• Add 1/2 cup of chopped sun-dried tomatoes and 1/4 cup of grated Parmesan cheese to the meat filling.
• Top with shredded provolone cheese.

Vegan Stuffed Peppers

• Omit the ground beef and replace it with 1 (15-oz) can of lentils, drained and rinsed, or 1 block of crumbled and browned tempeh.
• Make sure your tomato sauce does not include meat products.
• Use a vegan cheese alternative or nutritional yeast.

Ingredient	Original Recipe	Vegan Substitute
Ground Beef	1 pound	Lentils or Tempeh (15 oz can or 1 block)
Cheese	1 1/2 cups	Vegan cheese shreds or nutritional yeast

Serving Suggestions: What to Serve with Your Stuffed Peppers

Stuffed peppers are a complete meal on their own, but they pair well with a variety of side dishes. For other delicious lunches and dinners, consider serving them with a simple side salad, roasted vegetables, or a slice of crusty bread to soak up the delicious sauce. I also like to serve mine with a dollop of Greek yogurt or sour cream.

How to Store Stuffed Peppers

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze cooked stuffed peppers, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. You can also freeze the peppers before cooking. To freeze uncooked stuffed peppers, prepare the peppers as directed, but do not bake them. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to bake, thaw them overnight in the refrigerator and bake as directed.

Stuffed Peppers Recipe: Dietary Adaptations

These stuffed peppers are easy to adapt to various dietary needs.

Diet	Adaptation
Vegetarian	Replace ground beef with lentils, crumbled tempeh, or a mix of chopped vegetables.
Vegan	Replace ground beef with lentils, crumbled tempeh, or a mix of chopped vegetables. Use vegan cheese or nutritional yeast.
Gluten-Free	This recipe is naturally gluten-free, as long as you use gluten-free rice or quinoa.
Low-Carb	Replace rice with cauliflower rice or skip the grain altogether.

Nutrition Information

Per serving (1/2 stuffed pepper):

• Calories: 350
• Protein: 30g
• Fat: 20g
• Carbohydrates: 20g
• Fiber: 5g

Frequently Asked Questions

Conclusion

I hope you love this stuffed peppers recipe as much as my family does! It’s a simple, satisfying, and delicious meal that’s perfect for any night of the week. Now it’s your turn! I’d love to hear how your stuffed peppers turn out. Leave a comment below and let me know if you have any questions or what variations you tried!