Bell peppers (green, yellow, and red) tend to take the back simmer in various recipes, sometimes lending an aesthetic appeal along with their tame aroma. But these bad boys can be the main dish material letting you savour their flavour and texture with an added meat fest inside.
Try this stuffed green pepper recipe instead of baking
Baking is great, and if you are in the mood for it it can be a rewarding experience and not just in tasty pastries. But how about instead of a deliciously sweet taste, you swapped in a delicious salty taste of amazing baked stuffed green bell peppers?
Try this stuffed green pepper recipe instead of baking/Courtesy
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Making stuffed peppers
Stuffed peppers may seem fancy but it’s an easy meal and packed with flavor and nutrition. They take almost the same time as baking but with less of a mess. They are best served with a fresh salad and bread.
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Try this stuffed green pepper recipe instead of baking/Courtesy
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Guide
- Fill them with a saucy rice, beef, and sausage mixture. Substitute any ground meat of your choice.
- They can be prepared ahead of time and they reheat and freeze well.
- If the peppers are small and you have leftover filling, wrap it cabbage roll style.
- If you’d like them extra saucy, add extra marinara to the baking pan.
Preparation
Try this stuffed green pepper recipe instead of baking/Courtesy
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Rice; Use long-grain white rice but you can also use rice with cooked cauliflower. Any rice or grain will work although you may need to adjust the water slightly.
Sauce; Use your favourite marinara sauce or pasta sauce. Add in some herbs (fresh if you’ve got them) and onions. If you like a little heat, stir in some chilli flakes.
Bell peppers; Always go for the green bell peppers but any sweet peppers work. If you prefer a sweeter flavour, choose red, orange, or yellow peppers.
Cheese; Cheese is optional but if you love it feel free to use it. Use shredded cheddar or mozzarella cheese.
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Try this stuffed green pepper recipe instead of baking/Courtesy
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How to make stuffed peppers
- Brown the meat: Add the meat, onion, and garlic to a pan and brown the mixture
- Cook rice: Add tomato sauce, rice, water, and seasonings. Cook until rice is tender.
- Prepare peppers: While the filling is cooking, prepare the peppers by simmering or air frying them for a few minutes to soften.
- Boil the peppers for a few minutes or add them to the air fryer at 400°F for five minutes to soften before stuffing.
- Fill and bake: Fill peppers with pasta sauce, meat, and rice mixture. Sprinkle with cheese and bake until bubbly.
Leftovers
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If you have leftover filling, stir it into a bowl of tomato soup or use it to stuff zucchini for another meal!
Stuffed peppers can be made ahead and frozen.
Keep leftovers in the fridge in an airtight container for up to four days.
You can freeze some either before or after baking. To freeze stuffed peppers prepare as directed and freeze in a 9 x 13-inch baking dish.
Thaw in the fridge overnight and bake for 30-40 minutes in a 350°F oven until heated through.
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