This stuffed bell peppers recipe is the perfect dish to enjoy during the spring and summer months when bell peppers are in season and at their peak freshness. Serves 8-10
These colorful peppers are filled with a delicious mixture of ground beef (or turkey), cooked rice, cherry tomatoes, and herbs, making for a hearty and flavorful meal that’s perfect for lunch, dinner, or special occasions.
The filling is topped with crumbled feta cheese and baked until the cheese is melted and golden brown, creating a beautiful and tasty dish that’s sure to impress. They make an easy weeknight dinner with some quick yeast rolls, or a crowd-pleasing party dish with a strawberry salad!
Key Ingredients
- Bell peppers, nice and big ones are great for stuffing… any color works!
- Onion and Garlic: these add great flavor to the filling.
- Ground beef or low fat turkey make this dish satisfying!
- Oregano, cherry tomatoes and basil add freshness and flavor.
- Cooked rice as the base for the filling.
- Feta cheese! Feta adds a ton of flavor that goes perfect with this fresh filling, and doesn’t weigh it down like cheddar!
A Few Tips & Tricks
- Use ripe, firm bell peppers for the best flavor and texture. Look for peppers that have smooth skin and are free of blemishes or soft spots.
- When cutting the peppers, be sure to remove the seeds and membranes carefully to avoid damaging the pepper’s structure.
- You can use any type of cooked rice for this recipe, but I recommend using long-grain white rice or brown rice for the best texture and flavor. The rice will continue to cook after the peppers are stuffed, so using rice that’s a bit undercooked when mixing the stuffing will prevent mushy rice.
- Make-Ahead: Stuffed peppers are fantastic for meal prepping! You can prepare the filling ahead of time and store it in the refrigerator for up to 3 days. You can also stuff the peppers ahead of time, cover them, and refrigerate them for up to 24 hours before baking. Just add about 10-15 minutes to the baking time if they are cold.
What to do with Leftover Stuffed Bell Peppers
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. Here are a few ideas for what to do with the leftovers:
- Reheat the stuffed peppers in the microwave or oven and enjoy them as a quick and easy lunch or dinner.
- Chop up the leftover stuffed peppers and add them to a salad for a delicious and filling meal.
- Use the leftover filling to make a delicious omelet or frittata for breakfast or brunch.
- Freezer Friendly: Leftover stuffed peppers freeze surprisingly well. Let them cool completely, then wrap them individually in plastic wrap and then foil, or place them in freezer-safe containers. To reheat, thaw them overnight in the refrigerator and then bake them at 350°F (175°C) until heated through.
Please let me know what you think!
If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Stuffed Bell Peppers
Ingredients
- 4 large bell peppers any color
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 pound ground beef or turkey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup cooked rice
- 1 cup cherry tomatoes halved
- 1/2 cup crumbled feta cheese
- Fresh parsley chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 3-4 minutes.
- Add ground beef or turkey to the skillet and cook, stirring frequently, until browned and cooked through, about 8-10 minutes.
- Stir in salt, black pepper, oregano, and basil.
- Add the cooked rice and cherry tomatoes to the skillet and stir to combine.
- Spoon the ground beef or turkey and rice mixture into the bell peppers until they are filled to the top.
- Place the stuffed peppers in a baking dish and bake in the oven for 45-50 minutes, or until the peppers are tender and the filling is hot and bubbly.
- Remove the peppers from the oven and sprinkle feta cheese over the top of each pepper.
- Return the peppers to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and golden brown.
- Garnish with chopped parsley and serve.
Notes
- Experiment with different types of cheese for the topping, such as crumbled goat cheese or shredded cheddar cheese.
- Let the stuffed peppers cool for a few minutes before serving to avoid burning your mouth.
- Use ripe, firm bell peppers for the best flavor and texture.
- Remove the seeds and membranes carefully to avoid damaging the pepper's structure.
- Cook the ground beef or turkey thoroughly before adding it to the filling.
- Use long-grain white rice or brown rice for the best texture and flavor.
- Substitute ground beef or turkey with cooked lentils or crumbled tofu for a vegetarian option.
Nutrition
Review
“I got so many compliments on this!!“
⭐⭐⭐⭐⭐ – Dixie
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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