I know that there’s really nothing new about Stuffed Bell Peppers. However, it just happens to be one of my most favorite recipes and one that I’ve never shared here on the blog.
Stuffed bell peppers are one of those classic comfort dishes that just feel like home. Like a hug and a kiss on the cheek from your mama. Feeling homesick? A serving of these peppers will cheer you right up!
It’s always interesting to me how many recipes exist in different forms throughout the world’s cuisines. Take dumplings for instance. They’re everywhere from the U. S. to Europe to Asia.
Well, stuffed peppers are no exception. We generally think of them with a meat and rice filling, topped with tomato sauce and sometimes cheese.
But they also exist in the form of Chile Rellenos in Mexico, Pimientos Rellenos in Spain, Bharvan Mirch or Bharva Hari Mirch in India, and numerous other recipes throughout Europe and South America.
I must say that I truly enjoy a well prepared Chile Relleno but the traditional U.S. style that I’m sharing with you here is my all-time favorite.
Of course, you can change this recipe in many different ways. You can substitute ground turkey for the beef.
You could replace the rice with orzo or quinoa, and the Romano can be switched out for almost any cheese that appeals to you.
How to Make Stuffed Bell Peppers:
Preheat the oven to 375 degrees.
Prepare the peppers by slicing about 1/2-inch off the tops and removing all seeds and ribs.
Line a square baking pan with foil. Pour the tomatoes along with their juice in the prepared pan. Break up the tomatoes using a fork or your fingers.
To the tomatoes, add the onion, crumbled beef bouillon cube, red pepper flakes, and a generous pinch of salt. Stir to combine well.
In a small bowl, combine the ground beef, cooked rice, Romano cheese, parsley flakes, garlic, salt, and pepper.
Mix until evenly combined.
Lightly stuff the prepared peppers with the beef and rice mixture. Place the stuffed peppers upright in the pan. Spoon a little of the tomato mixture over each and top with the slice you removed.
Cover the pan tightly with foil and bake for 1 hour. Remove the foil and continue cooking for 20-30 more minutes or until the meat mixture has cooked through and the peppers are tender.
Serve topped with the cooked tomato mixture.
Makes 2 servings. Multiplies easily.
Enjoy! All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Serving Size: 1
Amount Per Serving: Calories: 487 Total Fat: 14g Saturated Fat: 5g Cholesterol: 121mg Sodium: 2633mg Carbohydrates: 37g Sugar: 12g Protein: 55g
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
More stuffed pepper recipes you might enjoy:
- Turkey Stuffed Peppers from Skinny Taste
- Southwestern Stuffed Bell Peppers from FoodieCrush
- Vegetarian Orzo Stuffed Bell Peppers from Love and Lemons
- Meaty Bison and Mushroom Stuffed Peppers from The Lemon Bowl