Easy Stuffed Bell Peppers Recipe

Easy Vegetarian Stuffed Bell Peppers Recipe

[Updated 1 January 2023]Right now tomatoes and bell peppers are up there with the best of the crops, and this really easy stuffed bell peppers recipe uses them in a delightful combination you can serve as a light meal, a starter or as a vegetable accompaniment to meat and poultry.

This doesn’t work at all with green peppers, of course, you can try it but I don’t think you’ll make it again, nor want to post it on your blog!

Using yellow or orange peppers is possible if you really can’t get red, but the end result when I’ve tried it has been too sweet and lost the special earthy depth of flavor achieved with ripe red ones.

Also called Piedmont Peppers, the recipe originally came from a lovely and timeless cookery book Italian Food by Elizabeth David, following which the same dish has been adopted by several notable restaurants and has also appeared in Delia’s Summer Collection (great cookbook from British home-style cook Delia Smith).

*  The original recipe calls for anchovies and I for one totally hate them, so I leave them out.

*  The original recipe does not call for olives. We love them and think they add to the dish, but again add or remove as you wish.

You can vary the amounts of black pepper, garlic, olives, and cheese to taste but you’ll always get better results with really ripe sweet peppers and tomatoes – the richness of flavor is a world different with ripe fresh produce.

Easy Stuffed Bell Peppers Recipe

– You will need…

• 4 Large Red Peppers – green will not do it!
• 4 ripe medium-size tomatoes, or enough cherry toms to fill the peppers
• 2 cloves of garlic
• 1 – 2 sliced olives per half bell pepper
• 4 tablespoons of extra virgin olive oil
• Freshly milled black pepper to taste
• Garnish – a few basil leaves if you have them

Method

• Cut the peppers in half and take out the seeds – leave the stalk to strengthen the pepper

• Put them in a lightly oiled shallow baking tray – if the tray has deep sides you’ll lose the toasty edges because the water can’t evaporate and they get soggy rather than crisp

• I like using an oil mister and spritzer to lightly coat the pepper skins with first, it helps the outside of the peppers caramelize nicely

• Take the tomatoes and quarter them. Note the original recipe calls for them to be skinned but I never bother with homegrown or organic produce. If you think they may have been sprayed then skin em’! If you have cherry tomatoes just pop three or four into each pepper half.

• Peel and dice the garlic cloves – try this garlic roller peeler for fast skinning – and chop finely then divide evenly between the peppers

• Slice the olives do the same as above

• If you like anchovies snip one or two into bits and add to the peppers

• Now pour half a teaspoon of the extra virgin olive oil over each pepper and add a good sprinkle of freshly ground pepper

Bake in a medium oven on the top shelf for 45 – 50 minutes.

Note that with this dish (and any using olive oil) you don’t want the smoking point of olive oil to be reached. It’s better to cook for longer to pull out all the flavors, so keep the heat to medium and let the subtle flavor of olives sink through the peppers and tomatoes.

Salt – if you use anchovies you won’t need salt and anyway, I’d leave people to add it at the table if they feel it necessary.

Instructions

1. Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.
2. Cut off the bell peppers tops and remove the seeds and membranes.
3. Please heat a large skillet over medium heat and add 1 tbsp of olive oil.
4. Add the ground beef or turkey and cook until browned, about 7-8 minutes.
5. Then add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
6. Stir in the cooked rice, diced tomatoes, basil, oregano, salt, and pepper. Cook for 2-3 minutes.
7. Fill the bell peppers with the meat and rice mixture.
8. Place the stuffed bell peppers in the prepared baking dish.
9. Bake for 30-35 minutes or until the peppers are tender.
10. Sprinkle shredded cheddar cheese on top of the stuffed peppers and bake for an additional 5-7 minutes or until the cheese is melted.
11. Serve hot, and enjoy!

Variations

Add a cube or two of mozzarella or any cheese of your choice before cooking – alternatively, Parmesan sprinkled over about halfway through cooking, adds a lovely cheesy, crusty twist to the taste.

I absolutely promise the liquid at the bottom of the dish is the best part and divine mopped up with sourdough bread, or a chunk of black pepper and cheesy bread – you can find the bread recipes here.

Things to Take Care of while making Easy Stuffed Bell Peppers Recipe

Making a delicious and easy stuffed bell pepper recipe requires attention to a few key elements. Here are some essential things to keep in mind:

1. Choose ripe and firm bell peppers: Select bell peppers that are ripe, firm, and have smooth skin. They should have a deep color and be free from bruises, soft spots, and wrinkles.
2. Cut the top and remove the seeds carefully: Cut the top off each pepper and remove the seeds and white membranes. A sharp knife will help ensure that you don’t accidentally cut too much of the flesh. Then leaving the pepper with holes.
3. Pre-cook the filling ingredients: Cook any filling ingredients that need to be cooked before they are stuffed into the peppers. This will help ensure that the filling is fully cooked and evenly heated. Some common ingredients that are pre-cooked include ground meat, rice, or pasta.
4. Season the filling with spices and herbs: Season the filling ingredients with spices and herbs to add flavor and aroma. You can use a mix of spices like chili powder, cumin, paprika, salt, pepper, and garlic powder. Fresh herbs like basil, thyme, and oregano can also be added for additional flavor.
5. Stuff the bell peppers with filling: Fill each pepper with the pre-cooked filling, making sure not to over-stuff the peppers. This will help the peppers cook evenly and prevent them from collapsing or becoming too soft.
6. Bake in the oven or cook on the stovetop: There are two main ways to cook stuffed bell peppers. You can bake them in an oven or cook them on the stovetop. Baking in the oven will produce a more tender pepper with a slightly roasted flavor. Cooking on the stovetop will produce a softer pepper with a more intense flavor.
7. Serve hot with desired toppings or sides: Serve the stuffed peppers hot, topped with cheese, sour cream, or salsa. You can serve them with rice, quinoa, or a salad.

By following these steps and using the right ingredients, you can make an easy and delicious stuffed bell pepper recipe that all will enjoy. Whether you are cooking for a family dinner or hosting a dinner party, stuffed bell peppers are a versatile and satisfying dish that is sure to be a hit.

FAQs

What type of peppers will I use for stuffed bell peppers recipe?

Bell peppers of any color work well for this recipe. Look for firm, fresh peppers with smooth skin and an even shape for easy stuffing.

Can I make this recipe vegetarian?

Yes, simply omit the ground meat and add more vegetables, such as diced mushrooms, chopped zucchini or eggplant, or beans, to the stuffing mixture.

Can I prepare the peppers ahead of time?]

Yes, you can stuff the peppers a few hours before cooking and keep them covered in the refrigerator until ready to bake.

What can I serve with stuffed bell peppers?

Stuffed peppers go well with a variety of side dishes such as a green salad, roasted vegetables, crusty bread, or rice.

Can I freeze the stuffed peppers?

Yes, you can freeze the stuffed peppers after cooking. Allow them to cool completely, then wrap each pepper individually in plastic wrap and place them in a freezer-safe container. Reheat in the microwave or oven when ready to serve.

Can I make this recipe gluten-free?

Yes, simply replace the breadcrumbs with gluten-free breadcrumbs or use gluten-free flour to thicken the filling.

Can I make this recipe with ground turkey instead of ground beef?

Yes, you can use ground turkey or ground chicken as a substitute for the ground beef in this recipe.

Can I add different spices or seasonings to the filling?

Yes, you feel free to add your favorite spices or seasonings to the filling mixture, such as cumin, chili powder, or paprika, for additional flavor.

Can I use canned tomatoes instead of fresh ones?

Yes, you can use canned diced tomatoes instead of fresh ones in this recipe. Drain the canned tomatoes before adding them to the filling mixture.

How do I know when the stuffed peppers are fully cooked?

The peppers should be tender, and the filling should be hot and bubbly. You can check the internal temperature of the filling with a meat thermometer, and it should reach 165°F.

Conclusion