Ina Garten Stuffed Bell Peppers Recipe

This Ina Garten Stuffed Bell Peppers recipe is hearty and comforting, which uses ground beef, rice, and melted cheese. It’s a classic, foolproof recipe, ready in just 1 hour and 10 minutes.

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Ina Garten Stuffed Bell Peppers Ingredients

• 6 medium bell peppers (red, yellow, or green)
• 1 pound ground beef or turkey
• 1 cup cooked rice (white or brown)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can tomato sauce
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)

How To Make Ina Garten Stuffed Bell Peppers

1. Preheat the oven: Set the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the peppers upright.
2. Prep the bell peppers: Slice off the tops of the bell peppers and remove the seeds and membranes. Finely chop the tops and set them aside.
3. Sauté the filling: Heat olive oil in a large skillet over medium heat. Add onion, garlic, and chopped pepper tops. Cook for 3–4 minutes until softened. Add ground beef or turkey and cook until browned. Drain excess fat.
4. Mix the stuffing: Stir in the cooked rice, tomato sauce, Parmesan, salt, black pepper, and paprika. Let it cook for 2–3 minutes to combine. Remove from heat and stir in fresh parsley.
5. Stuff the peppers: Spoon the filling into each pepper, pressing it down gently. Top each pepper with shredded mozzarella.
6. Bake the peppers: Place peppers upright in the prepared baking dish. Cover with foil and bake for 30 minutes. Uncover and bake for 10–15 minutes more, until the peppers are tender and cheese is melted and golden.
7. Serve: Let cool for a few minutes before serving. Garnish with more chopped parsley if desired.

Recipe Tips

• Can I use quinoa instead of rice?
  Yes, cooked quinoa is a great gluten-free and protein-packed alternative.
• Do I need to pre-cook the bell peppers?
  No need! Baking them covered softens them perfectly.
• Can I make these ahead of time?
  Yes, stuff the peppers up to a day in advance. Refrigerate and bake when ready.
• How to make it vegetarian:
  Substitute the meat with cooked lentils or black beans.
• Can I freeze stuffed peppers?
  Yes, freeze before or after baking. Wrap tightly and reheat from frozen.

What To Serve With Stuffed Bell Peppers

These stuffed peppers make a filling main dish. Pair them with:

• A simple green salad
• Garlic bread or crusty baguette
• Roasted potatoes
• Steamed broccoli or green beans
• Tomato soup or minestrone

How To Store Stuffed Bell Peppers

Refrigerate:
Store leftovers in an airtight container for up to 4 days.

Freeze:
Wrap individually in foil or place in freezer containers. Freeze for up to 2 months. Reheat in the oven or microwave.

Stuffed Bell Peppers Nutrition Facts

(Estimated per serving for 6 servings)

• Calories: 380 kcal
• Carbohydrates: 18g
• Protein: 28g
• Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 80mg
• Sodium: 620mg
• Fiber: 3g
• Sugar: 6g
• Calcium: 180mg
• Iron: 3mg

Nutrition information is estimated and may vary based on ingredients and portions.

FAQs

Can I use raw rice in the filling?
No, rice should be pre-cooked. Raw rice won’t fully soften inside the peppers.

Can I use other cheeses?
Yes, try cheddar, Monterey Jack, or provolone for different flavors.

Why are my peppers falling over?
Trim the bottoms slightly to level them without cutting through.

Can I cook this in the air fryer?
Yes, reduce the cooking time to about 20–25 minutes total at 350°F.

Try More Recipes:

• Ina Garten Mushroom Lasagna Recipe
• Ina Garten Roasted Vegetable Orzo Recipe
• Ina Garten Scalloped Potatoes And Ham Recipe