Bell peppers were accidentally created in 1920s Hungary when farmers crossbred hot paprika peppers to remove all capsaicin.
Stuffed Bell Peppers
Get ready to savor these vibrant bell peppers, bursting with a savory blend of seasoned ground beef and fresh spinach! Each pepper is lovingly stuffed and baked until tender, creating a satisfying dish that's as delightful to the eyes as it is to the taste buds. Perfect for a cozy dinner or meal prep, these stuffed wonders are sure to become a family favorite!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 Large Red Bell Peppers
- 1/2 Yellow Onion
- Pepper
- 100g Spinach (3.53 oz)
🥩Meat & Seafood(1)
- 12 oz 93/7 Ground Beef (340 g)
🥛Dairy & Eggs(2)
- 2 oz Grated Parmigiano Reggiano (56.7 g)
- Sprinkle of shredded cheese (optional)optional
🫙Pantry Staples(2)
- 3/4 Cup Cooked Spanish Rice (Optional) (180 ml)optional
- 1 Cup Tomato Sauce (240 ml)
🧂Spices & Seasonings(3)
- Garlic Powder
- Paprika
- Salt
👨🍳 Instructions
- 1
Preheat oven to 375°.
- 2
Cut heads off of red bell peppers and remove the seeds.
- 3
Chop half an onion and add to a pan on medium heat.
- 4
Add ground beef.
- 5
Season with salt, pepper, garlic powder, and paprika.
- 6
Mix in spinach.
- 7
Mix in Spanish rice (optional).
- 8
Mix in tomato sauce.
- 9
Mix in parmigiano reggiano.
- 10
Distribute stuffing evenly between peppers.
- 11
Add sprinkle of shredded cheese on top (optional).
- 12
Bake for 20-25 minutes.
💡 Pro Tips
- ✓Blanch the hollowed bell peppers in boiling water for 3-4 minutes before stuffing to soften the cell walls and reduce total cooking time by 15-20 minutes.technique3-4 minutes blanching
- ✓Cook your ground beef to only 80% doneness (internal temp 140°F) before mixing with other ingredients since it will finish cooking in the oven and prevent overcooking.timing140°F internal temp
- ✓Stand peppers cut-side up in a baking dish with ¼ inch of water to create steam that prevents the pepper walls from drying out and becoming tough.technique¼ inch water depth
- ✓Cover with foil for the first 25 minutes at 375°F, then uncover for final 10-15 minutes to allow moisture to escape and prevent soggy filling.timing25 minutes covered, 10-15 uncovered
- ✓Choose peppers that are 3-4 inches wide at the base because narrower peppers don't hold enough filling and wider ones cook unevenly with raw spots near the stem.ingredient3-4 inches width
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Bell peppers were accidentally created in 1920s Hungary when farmers crossbred hot paprika peppers to remove all capsaicin.
Stuffed Bell Peppers
Get ready to savor these vibrant bell peppers, bursting with a savory blend of seasoned ground beef and fresh spinach! Each pepper is lovingly stuffed and baked until tender, creating a satisfying dish that's as delightful to the eyes as it is to the taste buds. Perfect for a cozy dinner or meal prep, these stuffed wonders are sure to become a family favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 Large Red Bell Peppers
- 1/2 Yellow Onion
- Pepper
- 100g Spinach (3.53 oz)
🥩Meat & Seafood(1)
- 12 oz 93/7 Ground Beef (340 g)
🥛Dairy & Eggs(2)
- 2 oz Grated Parmigiano Reggiano (56.7 g)
- Sprinkle of shredded cheese (optional)optional
🫙Pantry Staples(2)
- 3/4 Cup Cooked Spanish Rice (Optional) (180 ml)optional
- 1 Cup Tomato Sauce (240 ml)
🧂Spices & Seasonings(3)
- Garlic Powder
- Paprika
- Salt
👨🍳 Instructions
- 1
Preheat oven to 375°.
- 2
Cut heads off of red bell peppers and remove the seeds.
- 3
Chop half an onion and add to a pan on medium heat.
- 4
Add ground beef.
- 5
Season with salt, pepper, garlic powder, and paprika.
- 6
Mix in spinach.
- 7
Mix in Spanish rice (optional).
- 8
Mix in tomato sauce.
- 9
Mix in parmigiano reggiano.
- 10
Distribute stuffing evenly between peppers.
- 11
Add sprinkle of shredded cheese on top (optional).
- 12
Bake for 20-25 minutes.
💡 Pro Tips
- ✓Blanch the hollowed bell peppers in boiling water for 3-4 minutes before stuffing to soften the cell walls and reduce total cooking time by 15-20 minutes.technique3-4 minutes blanching
- ✓Cook your ground beef to only 80% doneness (internal temp 140°F) before mixing with other ingredients since it will finish cooking in the oven and prevent overcooking.timing140°F internal temp
- ✓Stand peppers cut-side up in a baking dish with ¼ inch of water to create steam that prevents the pepper walls from drying out and becoming tough.technique¼ inch water depth
- ✓Cover with foil for the first 25 minutes at 375°F, then uncover for final 10-15 minutes to allow moisture to escape and prevent soggy filling.timing25 minutes covered, 10-15 uncovered
- ✓Choose peppers that are 3-4 inches wide at the base because narrower peppers don't hold enough filling and wider ones cook unevenly with raw spots near the stem.ingredient3-4 inches width