These Stuffed Peppers are full of flavor. Ground beef, rice, tomatoes and spices are blended together and scooped into colorful bell peppers. This is a healthy yet satisfying meal the entire family will enjoy!
This recipe is a staple in our house and it probably will be in yours too once you try them! The great thing is they can be made ahead of time and then baked when you are ready for a nice healthy meal. That also makes this recipe perfect for delivering to someone who may need a helping hand. My go-to for friends who have just had a baby!
Par cooking the peppers in an absolute must. If you don’t do it the peppers will come out too crunchy. Trust me when I say this because I have tried to shortcut this recipe, skipping this step. I do like a little bit of crunch, so if you don’t you can par cook them for 10-15 minutes extra. The longer you cook them, the softer they will be. There are also other ways you can par cook. Some recipes call for boiling the peppers before stuffing them, but I don’t like that method because boiling can make vegetables less nutritious.
Lentils are a great replacement for ground beef if you would like to make this dish vegetarian. If you want to ease into making the switch or just give lentils a whirl, you could always start by using 1/2 beef and 1/2 lentils. I’ve made this exact recipe using green lentils before and loved the way they turned out.
To me, the possibilities are endless with this recipe and I think that’s why I keep going back to it every other week or so. I’ve tried it so many ways and hope you will too! My personal fave is topping with sliced avocado. Also linking my favorite brand of worcestershire sauce. Here are some suggestions on alterations you could make if you want to try a different twist on this recipe.
Optional toppings: shredded cheese, avocado, salsa, jalapenos, cilantro
Optional mix-ins: black beans, corn
Substitutions: lentils for beef, cauliflower rice for jasmine/brown rice