Best Stuffed Peppers I’ve Ever Eaten! Simple and Tasty Oven Recipe

Best Stuffed Peppers I’ve Ever Eaten: Simple and Tasty Oven Recipe

Stuffed peppers are a classic dish that never goes out of style. They are the perfect combination of tender vegetables, flavorful fillings, and a satisfying crunch. Whether you are looking for a hearty weeknight dinner, a dish to impress guests, or a meal prep solution for the week, these Best Stuffed Peppers are simple to prepare, incredibly tasty, and a guaranteed hit for the whole family.

This oven-baked recipe is both versatile and flavorful, featuring a filling that combines healthy ingredients with mouthwatering spices. From the first bite to the last, these stuffed peppers will have you savoring each forkful.

Why You’ll Love This Recipe:

1. Simple and Quick Preparation
   – With just a few basic ingredients, you can create a flavorful and nutritious meal. This recipe doesn’t require any complex techniques, making it an ideal choice for beginners or those short on time.
2. Customizable
   – You can easily adjust the filling to suit your dietary needs. Whether you prefer ground beef, chicken, turkey, or a vegetarian option with quinoa or beans, this recipe is flexible and adaptable to what you have on hand.
3. Healthy and Nutritious
   – Packed with vitamins from the peppers, protein from the filling, and fiber from whole grains, this dish makes for a well-rounded and satisfying meal that can be enjoyed without guilt.
4. Make-Ahead and Leftover Friendly
   – Stuffed peppers are perfect for meal prepping. They store well in the fridge for a few days and can even be frozen for later. You can easily make a batch and enjoy it throughout the week.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef, turkey, or chicken (or use quinoa or beans for a vegetarian version)
• 1 cup cooked rice (or quinoa for a healthier option)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional for a little spice)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1 tablespoon olive oil
• Fresh parsley or cilantro for garnish (optional)

Directions:

1. Prepare the Peppers:

• Preheat your oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottom of the peppers slightly so they stand upright in the baking dish.
• Bring a pot of water to a boil. Carefully add the peppers and blanch them for 3-4 minutes to soften slightly. Drain and set them aside to cool.

2. Prepare the Filling:

• Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
• Add the ground meat (or beans for a vegetarian option) to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. If you’re using quinoa, cook it separately according to package instructions and add it to the skillet.
• Stir in the diced tomatoes, cooked rice (or quinoa), oregano, cumin, chili powder (if using), salt, and pepper. Mix well and let the filling cook for an additional 3-5 minutes to allow the flavors to meld together.

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