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Garlic and herb stuffed bell peppers have become my answer to easy weeknight dinners that feel special. With a savory filling of seasoned beef and rice tucked into sweet roasted peppers, this Mediterranean inspired dish is as comforting as it is affordable.
I whipped these up for a potluck the first time and everyone asked for the recipe. Now I keep bell peppers on my weekly grocery list just for this dish.
Ingredients
- Bell peppers: choose firm even sized peppers for easier stuffing and a nice presentation
- Ground beef: adds hearty flavor and protein Use lean beef to cut back on excess fat or swap with lentils for a vegetarian version
- Cooked rice: helps bind the filling and stretches the beef I love using cold leftover rice for the best texture
- Garlic: fresh garlic brings layers of aroma and a gentle bite Mince it for the best infusion
- Italian seasoning: a blend of herbs like basil oregano and thyme makes everything taste like home
- Tomato sauce: keeps the filling juicy Look for a simple sauce with minimal sugar for classic taste
Instructions
- Prep the Bell Peppers:
- Wash and halve your bell peppers Lengthwise is best so each half forms a natural cup Remove the seeds and membranes carefully so you have plenty of room for the filling
- Prepare the Filling:
- Brown the ground beef in a skillet over medium heat Crumble it as it cooks so there are no large chunks Add the minced garlic and Italian seasoning once the beef is partly cooked Sauté for about 2 minutes until everything smells fragrant and the garlic is softened
- Mix the Rice and Sauce:
- Take the skillet off the heat Stir in the cooked rice and half of the tomato sauce Mixing off the heat ensures the rice stays fluffy and the tomato sauce soaks in for extra flavor
- Stuff the Peppers:
- Arrange the pepper halves snugly in a baking dish Fill each pepper generously with the beef and rice mixture Press down gently to get the filling into every nook
- Top with Sauce and Bake:
- Spoon the remaining tomato sauce over the stuffed peppers This keeps the filling moist and adds a glossy finish Bake in a preheated oven at 190 degrees Celsius for 25 minutes until the peppers are tender and the tops are sizzling
- Optional Gratin Finish:
- For gooey goodness sprinkle some shredded cheese on top before the last five minutes in the oven Parmesan or mozzarella both work beautifully
I love using red and orange peppers for their sweetness but every color brings something delicious to the table. One summer my cousins helped me harvest backyard peppers and this became our garden to table classic.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. When reheating use the microwave or cover with foil in the oven to keep the filling moist. These peppers also freeze great just cool completely wrap individually and store for up to two months.
Ingredient Substitutions
Try using ground turkey or chicken instead of beef for a lighter version. Vegetarian friends can swap lentils for the beef with no sacrifice in flavor and I find brown rice gives a bit more chew if you want to mix things up. If you do not have Italian seasoning just combine dried basil oregano and a pinch of thyme.
Serving Suggestions
Serve these stuffed peppers with a crisp green salad or roasted vegetables for a full meal. A dollop of Greek yogurt or a sprinkle of fresh herbs just before serving makes the colors pop and brings out fresh flavors. Pair with warm crusty gluten free bread to soak up any extra sauce.
Cultural or Historical Context
Stuffed peppers have roots in Mediterranean and Middle Eastern cuisines where peppers are filled with grains legumes or meats. This version draws from Italian influences with the use of tomato garlic and mixed herbs. It is amazing how one simple dish is loved in so many countries and always feels like home food.
Seasonal Adaptations
Use fresh garden peppers in late summer for the sweetest results Try mixing in sautéed zucchini or spinach for extra veg In cooler months make it cozier with a cheesy topping and a side of hot soup
Success Stories
Many readers have written in to say this recipe converted their pickiest eaters. I once made a double batch and froze half for a new mom and she told me it was the first hot meal she enjoyed postpartum.
Freezer Meal Conversion
Prepare the peppers right up to the baking step but do not cook yet. Cover tightly and freeze. When you are ready to eat just bake from frozen add ten to fifteen extra minutes and dinner is served no fuss needed.
These stuffed peppers give you Mediterranean flavor and comfort any night of the week. Try them with your favorite fillings and enjoy leftovers for easy lunches.
Common Questions About Recipes
- → Can I use a vegetarian filling option?
Yes, substitute ground beef with cooked lentils to keep the dish vegetarian without losing flavor or texture.
- → Which type of peppers work best?
Use firm bell peppers, any color, as they hold their shape well during baking and complement the savory filling.
- → Can I prepare these stuffed peppers ahead of time?
Stuffed peppers can be assembled in advance and refrigerated, then baked when ready to serve for convenience.
- → How do I get a gratin finish on top?
Sprinkle shredded cheese over the stuffed peppers during the last few minutes of baking for a golden, bubbling top.
- → How can I check for gluten content?
Be sure to use gluten-free rice and check labels on packaged tomato sauce for hidden gluten ingredients and allergens.
- → What side dishes go well?
Stuffed bell peppers pair well with a simple leafy salad or roasted vegetables for a balanced Mediterranean-inspired meal.