Amazing Stuffed Peppers Recipe for Your Dinner Table

Colorful and hearty stuffed peppers bring vibrant flavors to your dinner table with minimal effort.

Mediterranean cuisines have long celebrated these delightful vegetable vessels packed with savory ingredients.

Peppers create a perfect edible container for a mix of grains, proteins, and aromatic spices.

Bold home cooks can easily customize this dish with whatever ingredients they have on hand.

Cheese melts beautifully between layers of rice and seasoned meat, creating irresistible comfort food.

Nutritious and satisfying, these peppers promise a meal that looks impressive but requires surprisingly simple preparation.

You'll want to add this recipe to your weekly rotation for its incredible taste and straightforward cooking process.

Why Rick Stein Stuffed Peppers Stand Out

• Conquer Weeknight Dinner: This stuffed peppers recipe transforms a potentially complicated dish into a simple, satisfying meal that requires minimal cooking skills and delivers maximum flavor.
• Customize with Ease: Swap ground beef for turkey, add different herbs, or include vegetables to personalize the recipe and keep meals exciting for the whole family.
• Nutritional Powerhouse: Packed with protein from beef, fiber from peppers, and balanced with rice, this one-dish wonder provides a complete and wholesome meal that supports healthy eating goals.
• Meal Prep Champion: Prepare components ahead of time, assemble quickly, and enjoy a delicious dinner that looks like you spent hours in the kitchen while actually saving precious time.

Ingredients for Rick Stein Stuffed Peppers

• Bell Peppers: Large, colorful peppers that serve as the vessel for the delicious stuffed filling.
• Ground Beef: Protein-packed meat that forms the hearty base of the stuffing.
• Rice: Starchy grain that adds texture and helps bind the filling together.
• Cheese: Melty topping that provides a rich and creamy finish to the dish.

• Onion, Garlic: Foundational flavor builders that add depth and complexity to the meat mixture.
• Tomato Paste: Concentrated tomato product that enhances the sauce's richness and color.
• Oregano, Salt, Pepper: Classic herbs and seasonings that boost the overall flavor profile.

• Olive Oil: Cooking fat used for sauteing vegetables and preventing sticking.
• Tomatoes: Fresh or canned tomatoes that add moisture and sour flavor to the filling.
• Parsley: Fresh herb used as a bright, fresh garnish to finish the dish.

Easy Steps for Rick Stein Stuffed Peppers

Step 1: Prep The Rice

Boil rice in water until it’s just shy of being fully cooked. You want it slightly firm to absorb more flavors during the baking process.

Step 2: Sauté Aromatic Base

Heat olive oil in a large skillet and gently cook onions until they become translucent and soft. Add minced garlic and tomato paste, stirring quickly for about a minute to release their rich, deep flavors.

Step 3: Brown The Meat

Add ground beef to the skillet, breaking it into small crumbles. Cook until the meat loses its pink color completely. Carefully drain any excess fat to keep the filling light and clean.

Step 4: Create Flavor-Packed Filling

• Partially cooked rice
• Diced tomatoes
• Dried oregano
• Salt
• Black pepper

Let the mixture simmer for about 5 minutes to meld all the delicious flavors together.

Step 5: Stuff And Prepare Peppers

Fill each bell pepper generously with the savory meat and rice mixture. Sprinkle shredded cheese on top for a golden, melty finish.

Step 6: Bake To Perfection

Place stuffed peppers in a baking dish and cover with foil. Bake at 400°F for 35 minutes, then remove the foil and bake for an additional 10 minutes to create a slightly crispy top.

Step 7: Serve And Enjoy

Garnish with fresh chopped parsley. Allow peppers to rest for 5 minutes before serving to let the flavors settle and make them easier to plate.

Helpful Notes for Rick Stein Stuffed Peppers

• Undercook Rice Perfectly: Slightly undercook rice to prevent mushiness when baking, ensuring a tender texture in the final dish.
• Control Meat Moisture: Drain excess fat after cooking ground beef to keep stuffed peppers from becoming greasy and maintain a cleaner flavor profile.
• Cheese Melting Technique: Sprinkle cheese on top during the last 10 minutes of uncovered baking for a golden, perfectly melted cheese layer.
• Parsley Power Boost: Garnish with fresh parsley just before serving to add a bright, fresh flavor and appealing green color to the dish.
• Resting Time Matters: Let stuffed peppers rest for 5 minutes after baking to allow flavors to settle and make serving easier.

Tweaks and Spins on Rick Stein Stuffed Peppers

• Vegetarian Stuffed Peppers: Replace ground beef with lentils or quinoa for a protein-packed plant-based version.
• Spicy Mexican Style: Add jalapeños, cumin, and swap tomato paste for salsa to create a southwestern flavor profile.
• Low-Carb Cauliflower Rice Option: Substitute regular rice with cauliflower rice to reduce carbohydrates and create a lighter meal.
• Mediterranean Inspired: Use ground lamb, add feta cheese, and incorporate oregano and mint for a Greek-inspired stuffed pepper variation.

Serving Companions for Rick Stein Stuffed Peppers

• Elevate Flavor with Red Wine Pairing: A robust Cabernet Sauvignon complements the rich beef and tomato notes, cutting through the dish's heartiness with its bold tannins.
• Create Refreshing Salad Companion: Prepare a crisp Mediterranean salad with cucumber, feta, and light vinaigrette to balance the stuffed peppers' warmth and add textural contrast.
• Match Herbal Side Dish: Serve roasted garlic herb quinoa alongside the peppers, which echoes the oregano in the recipe and provides a complementary protein-packed grain option.
• Enhance with Cooling Yogurt Sauce: Whip up a quick tzatziki with Greek yogurt, diced cucumber, and fresh dill to provide a sour, cooling element that brightens the meat-filled peppers.

Keeping Rick Stein Stuffed Peppers Fresh

• Store stuffed peppers in an airtight container for up to 3-4 days. Cool completely before sealing to prevent moisture buildup.
• Wrap individual peppers tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months. Label with date for easy tracking.
• Place pepper on microwave-safe plate, cover with damp paper towel. Heat on medium power for 2-3 minutes, checking halfway to ensure even warming.
• Preheat oven to 350F. Place peppers in baking dish, add splash of water to prevent drying. Cover with foil, warm for 15-20 minutes until internal temperature reaches 165F.

FAQs on Rick Stein Stuffed Peppers

• Can I use brown rice instead of white rice?

Yes, brown rice works great. Just cook it slightly underdone to prevent overcooking during baking.

• How do I choose the best bell peppers for stuffing?

Select firm, smooth peppers with flat bottoms that can stand upright. Look for thick-walled peppers in green, red, or yellow colors.

• Is ground turkey a good substitute for beef?

Absolutely! Ground turkey is a leaner alternative that provides similar texture and flavor. Just ensure it’s fully cooked before stuffing.

• Can I make this recipe vegetarian?

Yes, replace ground beef with lentils, black beans, or plant-based ground meat. Adjust seasonings to maintain robust flavor profile.

Stuffed Peppers Recipe

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4.8 from 39 reviews

• Total Time: 66 min
• Yield: 6 1x

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Description

Stuffed peppers make a colorful, wholesome main course. Filled with rice, beef, and cheese, they’re satisfying and customizable.

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Ingredients

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Main Ingredients:

• 6 bell peppers, tops and cores removed
• 1 pound ground beef
• 1/2 cup uncooked white or brown rice

Protein and Cheese Ingredients:

• 1 cup shredded Monterey Jack cheese

Seasoning and Additional Ingredients:

• 2 tablespoons olive oil, plus extra for drizzling
• 1 medium yellow onion, chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 1 (14.5 ounces) can diced tomatoes
• 1 1/2 teaspoons dried oregano
• Salt and pepper, to taste
• Chopped fresh parsley

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Instructions

1. Prepare rice, cooking it to a slightly firm consistency to prevent overcooking during baking.
2. In a skillet, heat olive oil and sauté diced onions until translucent, then introduce minced garlic and tomato paste, cooking for approximately 60 seconds to release aromatic flavors.
3. Add ground beef to the skillet, browning thoroughly until no pink remains, carefully draining any accumulated fat to maintain a lean filling.
4. Incorporate cooked rice, diced tomatoes, dried oregano, salt, and black pepper into the meat mixture, allowing ingredients to meld together during a brief 5-minute simmer.
5. Carefully stuff bell peppers with the savory beef and rice mixture, ensuring even distribution and compact filling.
6. Generously sprinkle shredded cheese over the stuffed peppers, creating a melty, golden topping.
7. Place peppers in a preheated oven at 400°F, covering with foil for the initial 35 minutes to retain moisture, then uncover for an additional 10 minutes to achieve a crisp, golden cheese crust.
8. Let the peppers rest for 5 minutes before serving so they hold together better.
9. Garnish with freshly chopped parsley for a bright, fresh finish before presenting to the table.

Notes

• Undercook rice slightly to prevent mushiness when baking, ensuring perfect texture in the final dish.
• Use lean ground beef to reduce excess fat and create a healthier version of the stuffed peppers.
• Consider swapping ground beef with ground turkey or plant-based crumbles for lighter or vegetarian alternatives.
• Prep peppers by cutting tops and removing seeds completely for easier stuffing and more even cooking.

• Prep Time: 15 min
• Cook Time: 51 min
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 280 kcal
• Sugar: 4 g
• Sodium: 350 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 50 mg