Should I use organic bell peppers for stuffed bell peppers?

The current Dirty Dozen lists bell peppers at #9. Whether this includes the green bell pepper or just the orange/yellow/red bell pepper varieties, I'm not sure. My advice would be to buy organic if you go colored or choose a green pepper instead.

What size bell peppers do I need for this stuffed peppers recipe?

When picking out peppers for this meal, try to get the biggest peppers possible so you can buy fewer and split them in half to stuff instead. If you can only find smaller peppers, allow one full pepper per person, possibly two for teenagers and dads.

Do you have to cook meat before stuffing peppers?

Yes, I do. That way the meat is already cooked through, and all you’re doing is combining ingredients and baking them together until the cheese is nice and melty.

Why are my stuffed peppers soggy?

This particular recipe is not going to get watery because it uses cooked or leftover rice. If you use uncooked rice, the water ratio needed to cook the rice could potentially be off, which could cause the stuffed peppers to become soggy. So just be sure to use cooked rice , or omit rice if you prefer.

Can I make stuffed peppers with rice?

My mom traditionally served this with long-grain white rice and extra red sauce, but you can also eliminate both of those in order to reduce your consumption of grains and stretch the homemade sauce . Choose to serve with a veggie side or a vegetable salad instead. You can also use brown rice , diced tomatoes , and black beans , seasoned with homemade chili seasoning for a tasty spin on the flavor profile.

Best Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 00:10
Cook time: 00:30
Total time: 00:40
Yield: 6
Cuisine: American
Ingredients: bell peppers; chicken; rice; red pasta sauce; creamy cauliflower sauce; Italian seasoning; dried sage; dried thyme; salt; pepper; shredded Monterey jack or mild cheddar cheese; shredded Parmesan cheese

Stuffed Bell Peppers

An easy recipe for the best Stuffed Peppers, a classic dinner now made healthier and more affordable! Freezer-friendly, versatile, and simple with only a handful of real food ingredients. Enjoy with roasted potatoes and a side salad.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Try this easy recipe for stuffed peppers! A classic dinner now made healthier and more affordable! Freezer-friendly, versatile, and simple with only a handful of real food ingredients. Enjoy with crispy baked potato wedges and steamed veggies.

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4-6 1x
Category: Main Meals
Method: Oven
Cuisine: American

Ingredients

Scale

3 large bell peppers
1 cup shredded or diced cooked chicken
1 cup cooked rice
1 cup red pasta sauce, divided
1/4 cup creamy cauliflower sauce
1/2 Tbsp Italian seasoning
1/2 tsp dried sage
1/2 tsp dried thyme
salt & pepper, to taste
3/4 cup shredded Monterey jack or mild cheddar cheese
1/4 cup shredded Parmesan cheese (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400F and bring a large pot of salted water to a boil.
Meanwhile, prepare the peppers by washing well, cutting in half (through the middle, not from the top down) and removing the seeds and white pulp the pepper.
Place cleaned peppers in the pot of water, boiling for 5 minutes. Remove and let cool.
In a large bowl, combine cooked chicken, cooked rice, creamy cauliflower sauce, seasonings and 1/2 cup red pasta sauce. Taste and season with salt and pepper, adjusting seasonings as desired.
When peppers are cool, spoon 1/4 cup of red pasta sauce into the bottom of a 9×13 glass baking dish. Smear around, covering the entire bottom with a thin layer of sauce.
Place peppers in the baking dish, cut side up.
Fill each pepper evenly with the chicken and rice mixture, pressing the mixture into the peppers well so that they are truly “stuffed.” Fill each pepper approximately 3/4 of the way full.
Top each pepper with approximately 2 Tbsp of shredded Monterey jack or mild cheddar cheese.
Bake in the oven for 15-20 minutes, or until the cheese is melted and the peppers are hot.
If desired, place peppers under the broiler for 2-3 minutes to brown and bubble the cheese.
Serve hot with the optional Parmesan cheese sprinkled on top and the remaining 1/4 cup red pasta sauce, if desired.

Notes

Meat Substitutions:

Ground Beef or Ground Turkey Variation: Substitute chicken with your favorite ground beef recipe, prepared up until the baking step.
Sausage Variation: Substitute 1/2 lb spicy ground sausage (cooked) for the chicken and creamy cauliflower sauce for the red pasta sauce. Double the spices and add 1/2 tsp dried onion powder and 1 tsp dried garlic powder.

Nutrition

Calories: 236

Find it online: https://dontwastethecrumbs.com/recipe-stuffed-peppers/