Stuffed peppers are always a family favorite. This classic version is loaded with ground beef, garlic, onion, tomatoes, spinach, and rice. They’re healthy, filling, and bonus – they make for delicious leftovers or meal prep. Show
When bell peppers are sliced in half they become the perfect vegetable to stuff with a variety of ingredients. They’re firm enough to hold their shape while cooking, yet soft enough to enjoy sliced up with the filling, for a self-contained complete meal (even in this stuffed pepper soup!) This recipe is also endlessly customizable to fit a variety of diets and preferences, so have fun with it. But I do have a few tips below when it comes to flavors, time, and meal prepping for the future. Now let’s get into it. Which Way to Cut the Bell PeppersThe base of this recipe uses 6 bell peppers that are halved lengthwise. While some recipes slice the top off, there’s a few reasons why I halve them the other way.
Filling Ingredients for Stuffed PeppersThe filling in this classic version is just a handful of simple ingredients, such as:
Which Color Bell Pepper to UseHave you ever wondered why bell peppers come in different colors and prices? All bell peppers start out green, and then change colors as they mature and ripen. Green bell peppers are always the cheapest as they’re picked under-ripe and have a slightly bitter taste to them. If allowed time to ripen on the vine, green bell peppers turn into vibrant yellow, orange and red bell peppers. These versions are sweeter and have more nutrients. In fact, red bell peppers have twice the amount of vitamin C of green bell peppers. This gives them a higher price tag compared to the other two. How To Make The Best Stuffed PeppersI’ve got a secret tip to make this a quick weeknight dinner. Pre-bake the peppers! No, you don’t need to get more dishes dirty and par-boil them. And there’s no need to wait until you’ve cooked the meat mixture. Pre-bake the peppers while you’re making the filling and save yourself about 15 minutes. Preheat your oven 350 degrees Fahrenheit. Then follow these steps:
Get Creative With The StuffingThe beauty of this recipe is that you can stuff your peppers with just about anything! Here’s a few tasty combinations to toss into your weekly meal rotation:
If you’re looking to meet a few dietary needs, try these substitutions.
How to Meal PrepIf you need to jazz up your meal prep routine, add these stuffed peppers to your menu. After you’ve made the recipe above, store them in airtight containers for up to 5 days in the fridge. You can also freeze them for up to 2 months. To re-heat, you can place the frozen peppers directly in the oven and bake at 350 degrees Fahrenheit for about 10-15 minutes, or microwave them for about 3-4 minutes. If you thaw them overnight in your fridge first, it will reduce the time needed to re-heat by a couple of minutes. Stuffed Peppers Recipe VideoWant to see how I make this recipe step-by-step? Watch the video below! More Easy Weeknight Dinner IdeasHave a busy schedule ahead? Here’s a few dinner recipes to keep up your sleeve. They’re easy to make, full of flavor, and make for great leftovers.
And for an appetizer spin on stuffed peppers, try these bacon and goat cheese stuffed mini peppers! BEST Stuffed Peppers + Meal Prep TipsStuffed peppers are no doubt a family favorite. They're filling, healthy, easily customizable, and make for a delicious leftovers and meal prep. Watch the video above!
Calories: 328kcal, Carbohydrates: 20g, Protein: 20g, Fat: 18g, Saturated Fat: 6g, Cholesterol: 58mg, Sodium: 115mg, Potassium: 590mg, Fiber: 3g, Sugar: 6g, Vitamin A: 4736IU, Vitamin C: 156mg, Calcium: 113mg, Iron: 3mg ©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology. How do I know when my stuffed peppers are done?Cook them quickly at 400°F for 20 minutes, although you should always test your meat with an instant read thermometer (160ºF for a stuffing containing ground beef and 165ºF for a stuffing containing ground chicken, ground turkey or pieces of chicken). For softer peppers you can bake at 350°F for 35-40 minutes.
How long does it take for peppers to get soft in the oven?Prep bell peppers.
Cut the peppers in half lengthwise and remove the seeds and membrane. Then rub the insides and outsides with a a bit of olive oil and arrange them face down in a baking dish. Pop them in the oven for about 15 minutes to soften them up.
How long does it take for pepper to cook in oven?Line a large, flat baking sheet with baking parchment. Halve the peppers and arrange on the baking sheet cut-side down. Roast for 30-35 mins until the skin is shrivelled and lightly blistered. Set aside to cool completely before peeling.
How long does it take pepper to cook?To boil bell peppers: Cook peppers, covered, in a small amount of boiling salted water for 6 to 7 minutes or until crisp-tender. To sauté bell peppers: Heat a skillet with 2 to 3 tablespoons of cooking oil over medium-high heat. Carefully add bell peppers and cook until just tender, about 10 minutes.
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