Master the Art of Roasted Stuffed Bell Peppers

There’s something undeniably comforting about biting into a tender, roasted bell pepper stuffed with a savory filling. Whether you’re cooking for a family dinner, meal-prepping for the week, or hosting a cozy gathering, Roasted Stuffed Bell Peppers are a versatile, healthy, and delicious option that never disappoints. In this recipe, we’ll walk you through everything you need to create this crowd-pleasing dish, along with tips, variations, and answers to common questions. Let’s get cooking!

Why You’ll Love This Recipe

Roasted Stuffed Bell Peppers are a perfect balance of flavor, texture, and nutrition. Here’s why they’re a must-try:

• Customizable: Swap ingredients to match dietary needs or preferences.
• Nutrient-packed: Bell peppers are rich in vitamins A and C, and the filling can include protein, grains, and veggies.
• Meal-prep friendly: Make a batch ahead and reheat for quick meals.
• Impressive yet simple: Perfect for beginners and seasoned cooks alike.

Ingredients for Roasted Stuffed Bell Peppers

(Serves 6)

For the Peppers:

• 6 large bell peppers (red, yellow, or orange)
• 1 tbsp olive oil (for roasting)
• Salt and pepper (to taste)

For the Filling:

• 1 lb (450g) lean ground beef or plant-based meat substitute
• 1 cup cooked rice (white, brown, or quinoa)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 cup shredded cheese (cheddar, mozzarella, or vegan cheese)
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp cumin
• ½ cup fresh parsley, chopped (optional for garnish)

Step-by-Step Instructions

1. Prep the Peppers

• Preheat the oven to 375°F (190°C).
• Wash the peppers: Rinse under cold water and pat dry.
• Cut the tops off: Slice about ½ inch from the stem end. Remove seeds and membranes. Lightly brush the outsides with olive oil and season with salt and pepper.
• Par-bake the peppers: Place them upright in a baking dish. Bake for 15 minutes to soften slightly.

Pro Tip: Save the pepper tops! Chop them finely and add to the filling for extra flavor.

2. Make the Filling

• Cook the meat: In a skillet over medium heat, brown the ground beef until no pink remains. Drain excess fat. For vegetarian options, sauté plant-based meat or lentils.
• Sauté veggies: Add onion and garlic to the skillet. Cook for 3–4 minutes until softened.
• Mix in seasonings: Stir in paprika, oregano, cumin, salt, and pepper.
• Combine ingredients: Add cooked rice, diced tomatoes, and half the cheese. Mix well.

3. Stuff and Roast

• Fill the peppers: Spoon the mixture into the par-baked peppers, pressing gently. Top with remaining cheese.
• Bake: Cover the dish with foil and roast for 25 minutes. Remove the foil and bake for another 10–15 minutes until the peppers are tender and the cheese is bubbly.

Pro Tip: For crispier tops, broil for 2–3 minutes at the end.

Tips for Perfect Roasted Stuffed Bell Peppers

• Choose uniform peppers: Pick ones that stand upright easily.
• Prevent sogginess: Avoid overfilling, and drain tomatoes well.
• Boost flavor: Add a dash of hot sauce or Worcestershire to the filling.
• Go gluten-free: Use tamari instead of soy sauce.

Delicious Variations to Try

Customize your Roasted Stuffed Bell Peppers with these ideas:

Vegetarian/Vegan Option

Replace meat with quinoa, black beans, or lentils. Use vegan cheese.

Mediterranean Twist

Add feta cheese, olives, spinach, and a drizzle of tzatziki.

Mexican-Inspired

Mix in corn, black beans, jalapeños, and top with avocado and salsa.

Low-Carb Version

Skip the rice and use cauliflower rice or extra veggies.

Serving Suggestions

Pair your Roasted Stuffed Bell Peppers with:

• A crisp green salad
• Garlic bread or crusty baguette
• Roasted vegetables or a light soup

Nutritional Benefits

• Bell peppers: High in antioxidants and vitamin C.
• Lean protein: Supports muscle health.
• Fiber-rich filling: Aids digestion and keeps you full.

Estimated per serving (with beef and cheese): 320 calories, 22g protein, 25g carbs, 8g fiber.

FAQs

Conclusion

Roasted Stuffed Bell Peppers are a timeless dish that’s as nourishing as it is delicious. With endless ways to customize, they’re sure to become a staple in your kitchen. Whether you stick to the classic recipe or experiment with global flavors, this meal promises satisfaction in every bite.

Ready to try it? Gather your ingredients, preheat the oven, and let the aroma of roasted peppers and savory filling fill your home. Don’t forget to share your creations in the comments below—we’d love to hear how yours turned out!

Recipe Card

Master the Art of Roasted Stuffed Bell Peppers

Course: Main CourseCuisine: American

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

300

kcal

Total time

1

hour 

5

minutes

A flavorful and nutritious recipe for Roasted Stuffed Bell Peppers with customizable fillings, perfect for meal prep or family dinners.

Ingredients

• 6 large bell peppers (red, yellow, or orange)

• 1 tbsp olive oil (for roasting)

• Salt and pepper (to taste)

• 1 lb (450g) lean ground beef or plant-based meat substitute

• 1 cup cooked rice (white, brown, or quinoa)

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 (14.5 oz) can diced tomatoes, drained

• 1 cup shredded cheese (cheddar, mozzarella, or vegan cheese)

• 1 tsp smoked paprika

• 1 tsp dried oregano

• ½ tsp cumin

• ½ cup fresh parsley, chopped (optional for garnish)

Directions

• Preheat the oven to 375°F (190°C). Wash and dry the bell peppers. Cut off the tops, remove seeds and membranes, then brush with olive oil. Par-bake peppers upright in a baking dish for 15 minutes.
• In a skillet, brown ground beef (or plant-based substitute). Add onions and garlic, sauté until soft. Stir in spices, cooked rice, diced tomatoes, and half the cheese. Mix well.
• Fill par-baked peppers with the meat-rice mixture. Top with remaining cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until peppers are tender and cheese is bubbly