Stuffed Peppers

A simple, satisfying favorite.

Why You'll Love This Recipe

• Classic comfort food.
• Built-in portion control.
• Freezer-friendly meal prep.
• Beautiful presentation for company.
• Customizable filling.

Ingredient Notes

• Any color bell pepper works — red and yellow are sweeter, green is more vegetal.
• Cooked rice (leftover is perfect) saves time.
• Tomato sauce makes a smoother base than crushed.

Ingredient Substitutions

• Ground turkey or chicken (add 1 tbsp oil) for leaner.
• Cauliflower rice for low-carb.
• Italian sausage in place of half the beef for extra flavor.

Equipment Needed

• Large pot for blanching
• 9x13 baking dish
• Large skillet
• Wooden spoon
• Foil

Prep Tips

• Cut peppers in half lengthwise for the prettiest stuffed-pepper look.
• Make the filling a day ahead to spread the work.

Instructions

1. 1

   Gather and prep: 1 ground beef, 1 medium bell pepper, sliced, 1 cup uncooked long-grain rice, 1 medium tomato, diced, 1 medium onion, diced, 3 cloves garlic, minced, 1 cup shredded cheese, 1 tsp salt. mince the garlic, dice the onion, chop the vegetables into even pieces, and shred the cheese before you start cooking.

2. 2

   Halve peppers, remove seeds.

3. 3

   Brown beef with onion, garlic, rice, tomato.

4. 4

   Fill peppers, top with cheese.

5. 5

   Bake 375°F 40 min.

Artsi Pro Tips

• Blanching the peppers is the secret — raw peppers won't fully soften in the 30-minute bake.
• Mix the rice into the filling so it absorbs sauce instead of going dry.
• Use leftover rice for an even faster prep.

Common Mistakes

• Skipping the blanch, leading to crunchy peppers.
• Underseasoning the filling — taste before stuffing.
• Overstuffing, which makes the cheese topple off.

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