Stuffed Peppers

Published: Saturday, December 31, 2022

Stuffed peppers are a classic comfort food dish that is simple to make and always a crowd pleaser.

A plate of three colorful bell peppers stuffed with a savory filling and topped with melted cheese

Stuffed peppers have been a staple in my family for as long as I can remember. I remember my mom making them for us when we were kids and it was always a treat. Whenever I make them now, I'm reminded of the cozy dinners we would have around the table, talking and laughing while the peppers were baking in the oven. It's a dish that always brings back fond memories and I'm sure it will do the same for you.

Recipe

Serves

3

Prep Time

20 Mins

Cook Time

1 Hour

Difficulty

5 / 5

Ingredients

  • 3 bell peppers, any color (about 500g)
  • 1/2 cup (125ml) uncooked white rice
  • 1/2 cup (125ml) diced onion
  • 1/2 cup (125ml) diced celery
  • 1/2 cup (125ml) diced carrots
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/2 teaspoon (2.5ml) dried oregano
  • 1/4 teaspoon (1.25ml) dried thyme
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) freshly ground black pepper
  • 1/2 cup (125ml) tomato sauce
  • 1/2 cup (125ml) shredded cheese, any variety

Cooking Instructions

  • Preheat oven to 375?F (190?C).
  • Cut the tops off the bell peppers and remove the seeds and membranes.
  • In a medium saucepan, bring 1 cup (250ml) of water to a boil. Add the rice, reduce the heat to low, cover and simmer for 15 minutes.
  • In a large skillet, heat the oil over medium heat. Add the onion, celery, carrots, garlic powder, oregano, thyme, salt and pepper and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
  • Add the cooked rice, tomato sauce and 1/4 cup (60ml) of the cheese to the skillet and mix until combined.
  • Fill the bell peppers with the rice mixture and place in a baking dish. Top each pepper with the remaining cheese.
  • Bake for 30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  • Serve hot.

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