Stuffed Peppers
Stuffed Peppers
These stuffed bell peppers are a cozy, home-style dinner made with a flavorful mix of meat, rice, and spices, baked in a savory tomato broth until tender. Perfect for weeknights or a hearty weekend meal, they’re colorful, delicious, and great for make-ahead leftovers.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Prepare peppers – wash, slice off tops, and remove seeds.
- Make filling – in a bowl, mix ground meat, half-cooked rice, spices, salt, and pepper.
- Stuff peppers – fill each pepper with the meat mixture.
- Brown peppers – heat olive oil in an oven-safe pot or Dutch oven over medium heat. Quickly brown stuffed peppers on all sides.
- Add sauce – pour in broth, add bay leaves, tomato paste, and heavy cream (if using). Stir gently to combine.
- Bake – once the mixture starts to boil, transfer the pot to the oven. Bake for 50–60 minutes, until peppers are tender and filling is cooked through.
- Serve – garnish with fresh herbs before serving.
- ⸻
Notes
Use a mix of red, yellow, and orange peppers for a colorful presentation.
For a lighter version, skip the heavy cream.
Leftovers taste even better the next day as the flavors deepen.
For a lighter version, skip the heavy cream.
Leftovers taste even better the next day as the flavors deepen.
