Easy Stuffed Bell Peppers Recipe
If you were wondering how to make stuffed bell peppers with mince, you’ve come to the right place! This easy stuffed pepper recipe is perfect for a light Mediterranean-style supper. Serve colourful, delicious stuffed peppers filled with meat or vegetarian options. It’s a versatile recipe that’s great for both dinner and lunch.
I love whipping up quick, restaurant-quality dishes that are easy to make and taste amazing. With simple ingredients, I can create delicious meals for my family. Sharing homemade meals creates special memories that last.
You can also try this chicken and pepper stew or a super easy-to-make chickpea and roasted peppers dish, both recipes go beautifully with some freshly baked bread or some homemade rice. Give them a try, I am certain you will love them!
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Expert Tips
- Choose the Right Peppers: Select bell peppers that are firm, glossy, and have a flat bottom so they can stand upright in the baking dish. This helps ensure even cooking and makes stuffing them easier.
- Don’t Overstuff: While it might be tempting to pack in as much filling as possible, resist the urge to overstuff the peppers. Leave a little room at the top to allow for expansion during cooking. This will help prevent the peppers from bursting open while baking and ensure that they cook evenly.
- Add Moisture: Pour a little tomato juice, broth, or sauce into the bottom of the baking dish before cooking. This prevents the peppers from drying out and adds extra flavour to the dish. Covering the dish with foil for the first part of baking helps keep the moisture in.
Ingredients in my Stuffed Bell Peppers
- Minced Meat of Your Choice (Turkey, Chicken, Beef, Pork): Take your pick of minced meat—whether it’s turkey, chicken, beef, or pork, you’re in control of the taste! You can even use a mixture of beef and pork, in equal parts! Look for fresh, high-quality meat from a trusted source.
- Bell Peppers: These colorful veggies are like little bowls waiting to be filled with all sorts of goodness. Opt for a firm, brightly coloured peppers without wrinkles or blemishes. Choose peppers that are uniform in size for even cooking.
- Onions: This veggie brings the savoury vibes to the mixture. Chop them up finely, and they’ll add a wonderful depth of flavor to your filling. Look for onions that are heavy for their size, indicating they are fresh and juicy.
- Carrots: Talk about adding a bit of sweetness and texture! Grate or finely dice these carrots to give your filling that extra oomph.
- Red and Yellow Bell Peppers: Double the bell pepper, double the fun!
- Rice: Think of rice as the glue that holds everything together. It adds a nice texture and helps soak up all those delicious tastes. Choose a variety of rice that cooks quickly and maintains its shape, such as long-grain or basmati.
- Egg: This little guy is the secret ingredient for keeping everything nice and cosy inside the peppers. It’s like the superhero of binders!
- Tomato Juice: Adding a splash of tomato juice not only keeps things moist but also adds a tangy kick that’ll have your taste buds dancing.
- Parsley: Sprinkle in some parsley for that fresh, herby goodness. Whether it’s dried or fresh, it’s sure to add a pop of color and flavor.
- Salt and Pepper: Don’t forget to season things up! A pinch of salt and pepper is all you need to elevate those flavors to the next level.
Substitutions
If you’re looking to make substitutions for these ingredients to make stuffed bell peppers, here are some options:
Meat
- For turkey or chicken: You can use ground turkey or chicken substitutes like plant-based ground “meat” for a lighter option.
- For beef or pork: Substitute with ground lamb, veal, or a meat alternative like crumbled tofu or tempeh for a vegetarian option.
Rice: Instead of rice, you can use quinoa, bulgur wheat, couscous, barley, or cauliflower rice for a low-carb option.
Egg: If you prefer to avoid eggs, you can omit the egg altogether. It mainly acts as a binder, and the filling should still hold together well without it.
Vegetable
- For onions: Use shallots, leeks, or scallions for a milder taste.
- For carrots: Substitute with diced celery, zucchini, or sweet potatoes.
- For red and yellow bell peppers: You can use other coloured bell peppers like green or orange, or replace them with other vegetables such as mushrooms, spinach, or corn.
Tomato Juice: Replace tomato juice with tomato sauce, crushed tomatoes, or vegetable broth for moisture and flavour.
Feel free to mix and match these substitutions based on your dietary preferences and what you have on hand. Stuffed bell peppers are versatile and can accommodate a variety of ingredients!
Variations
Vegetarian Option: Replace meat with quinoa or lentils for a protein-packed vegetarian alternative.
Mexican Style: Use taco seasoning, black beans, corn, and salsa for a flavorful Tex-Mex twist.
Mediterranean Flair: Mix in feta cheese, olives, sun-dried tomatoes, and pine nuts for a taste of the Mediterranean.
Asian Fusion: Add ginger, garlic, soy sauce, and water chestnuts for an Asian-inspired filling with a hint of sweetness.
Italian Influence: Incorporate Italian sausage, mozzarella cheese, basil, and marinara sauce for a taste of Italy in every bite.
Spicy Kick: Amp up the heat with jalapeños, chilli powder, cayenne pepper, and pepper jack cheese for a fiery stuffed pepper experience.
Seafood Sensation: Substitute the meat with shrimp, crab, or diced fish, and add in lemon zest, dill, and breadcrumbs for a seafood delight.
Storage and leftovers
- Refrigerate: Cool leftovers and store them in an airtight container in the fridge for up to 3-4 days.
- Freeze: Freeze in a single layer, then transfer to a freezer-safe bag or container for up to 2-3 months.
- Reheat: Microwave on high for 1-2 minutes per pepper or bake in a preheated oven at 350°F (175°C) for 15-20 minutes.
FAQs
Yes, you can prepare the peppers ahead by following all the steps except baking. Store them covered in the fridge for up to a day. When ready, bake as directed, adding about 10 extra minutes to ensure they’re heated through.
Not necessarily. If you like firmer peppers, stuff them raw and bake. For softer peppers, you can pre-boil them for 2-3 minutes before stuffing.
Quinoa, cauliflower rice, or orzo are great substitutes. You can also use bread crumbs or cooked barley for variety.
Yes, cooked stuffed peppers freeze well. Cool them completely, place in an airtight container, and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F for 10-15 minutes.
You can try vegetarian fillings with beans, corn, and tomatoes, or swap the ground beef for sausage or turkey. Topping with shredded cheese or adding diced veggies like zucchini to the mix are also great options.
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Stuffed Bell Peppers
Ingredients
- 400 g minced meat of your choice turkey, chicken, beef, pork
- 7-8 medium-sized bell peppers
- 2 medium-sized onions
- 2 medium carrots
- ½ red bell pepper
- ½ yellow bell pepper
- 100 gr rice
- 1 egg
- 200 ml tomato juice
- 3 tbsp dried or fresh parsley
- 2 tsp salt
- ½ tsp pepper
Instructions
Prepare the Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside the tops for later use.
Make the Filling:
- Add the minced meat to a large bowl. Wash the rice until the water runs clear, then strain it and add it to the bowl.
- Finely chop the onions, red and yellow bell pepper halves and grate the carrots. Add them to the bowl with the meat.
- Stir in the egg, parsley, salt, and pepper.
- Pour in half of the tomato juice and mix well to combine. Allow the mixture to sit for a few minutes to let the flavors meld.
Stuff the Peppers:
- Spoon the meat and vegetable mixture into each of the prepared bell peppers. Place the tops back on each pepper and press gently.
- Place the stuffed peppers upright in a deep pot with a lid.
- Pour the remaining tomato juice over the stuffed peppers, letting it pool in the bottom of the dish. Add hot water until it almost reaches the tops of the peppers.
Cook the Peppers:
- Cover the pot with the lid and cook over low-medium heat for 1 to 2 hours.
- Towards the end of cooking, preheat the oven to 375°F (190°C). Remove the lid and transfer the dish to the oven. Bake for 15-30 minutes, allowing the tops to brown slightly.
Serve:
- Remove the stuffed peppers from the oven and let them cool for a few minutes.
- Serve with sour cream, freshly made polenta, and a spicy pickled pepper.
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Nutrition
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