Funny story…when I was a child I hated stuffed bell peppers. Every time my grandma made them I tried to come up with an excuse as to why I wasn’t able to eat them. Bell peppers and okra were my worst food enemies, and you better believe I was forced to sit down at the table until my plate was cleared. Thank God my brother and cousins (especially my cousin Dre, he’d eat anything) were around to help me empty my plate.
I slowly transitioned to accepting bell pepper into my diet when I discovered fajitas, and omelettes and realized I could use it to add flavor to just about anything. Plus, I truly believe there becomes a time in your adult life that you get tired of the convenience foods and crave real homemade food.
So when I wanted to make stuffed bell peppers I called my mom for a recipe. She gave me this long drawn out version of what to do, and how to make them. But, yeah I’m a millennial and we don’t have time for all of that. So I came up with an easy stuffed bell peppers recipe that anyone can follow.
First things first, preheat your oven to 350 degrees, and get your rice started. I prepared mine per the instructions on the bag. It took me about 20 minutes to complete the rice. For the life of me, until recently I’ve never been able to make rice the exact consistency that I wanted until….lol, I followed verbatim the instructions included.
While your rice is cooking put on a big pot of water and let it boil. Chop up your onions and garlic, and mix them in with your ground beef/ turkey in a separate skillet. Brown your beef/ turkey, you can use whatever seasonings you’d like to season your meat. I used a little salt and pepper.
After your meat is browned, mix in half a can of crushed tomatoes and seasonings (oregano, worcheshire sauce, pepper, garlic salt, onion powder, basil). Stir and let it simmer.
While your beef is browning and your rice is cooking blanch your bell peppers. Remember that pot of boiling water I mentioned? You’ll blanch your bell peppers for 5 to 10 minutes in the water (depending on how soft you want your peppers). Before blanching your bell peppers make sure you cut off the tops and clean each pepper, removing the insides, and seeds.
To blanch the peppers, just put them in the boiling water for a few minutes, remove them, and dip them in cold water.
After your rice is done, pour it into a bowl and mix in your ground beef or turkey mixture. Mix the two together thoroughly adding a little more of the crushed tomatoes. (I save just a little for the tops)
Stuff your bell peppers with the rice and meat mixture until it’s full. I topped each stuffed bell pepper with the remaining crushed tomato sauce and sprinkled a little shredded cheese on top. I put the bell peppers in a baking dish and popped them in the oven for 30 minutes on 350. (I lined my dish with aluminum foil because my boyfriend hates scrubbing pans).
I didn’t have to go out to buy any of the ingredients. I already had everything in my pantry, and stockpile. Most of the ingredients you should probably have too. I always snag a few bell pepper packages when they go on sale at ALDI. I also had a lot of leftover filling. I put it in a freezer bag and froze it. I’ll probably use it to make tacos or chili one day soon.
Let me know how you enjoyed these easy stuffed bell peppers. Also, do you have your own rendition of stuffed bell peppers? Leave me a comment I like to try new recipes.
- green bell peppers (4)
- 1 cup rice
- 1 lb ground beef or ground turkey
- 1 15 oz. can crushed tomatoes
- 1 small onion
- fresh garlic (as much as you'd like)
- 1 tsp pepper (I used more)
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp salt (I used more)
- 1 tsp basil
- 1 tsp oregano
- 1 tbsp worcestershire sauce (I probably used just a little more)
- preheat oven to 350
- cook the rice per package instructions.
- chop onion and garlic and mix in with the meat.
- brown ground beef or ground turkey (seasoning as you'd like).
- mix in half a can of crushed tomatoes into the meat. stir and let simmer.
- mix in all of the seasonings and worcestershire sauce into the meat and crushed tomatoes mixture. stir and let simmer.
- blanch your bell peppers in boiling hot water for 5 to 10 minutes and immediately dip in cold water upon removal (make sure you've cleaned the bell peppers, removed the tops and seeds).
- mix your rice and meat and tomato mixture in a bowl and mix in a little more of the crushed tomatoes.
- stuff your bell peppers with the mixture
- top each bell pepper with the remaining crushed tomatoes and sprinkle with shredded cheese.
- bake in the oven at 350 for 30 minutes