Tag: fresh vegetables

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Traditional Stuffed Bell Pepper Recipe

green, yellow, and red stuffed bell peppers in a clear baking dish on white background

Stuffed peppers have been around for a long time. Since every culture has their own recipe, unfortunately, no one really how they got started. But, one thing is clear, they are delicious. And there are a number of ways to prepare them. The recipe I’ve included has some Polish roots, relevant to how it’s made. Plus, the majority of it was handed down from my mom. Though, she hasn’t cooked stuffed peppers in a while. Thus, I filled in the blanks based off of memory. So, please enjoy this traditional stuffed bell pepper recipe.

Traditional Stuffed Bell Pepper Recipe Ingredients:

  • 6 to 8 bell peppers
  • 2 c cooked rice
  • 1 lb ground beef
  • 1 egg
  • 1/4 c to 1/2 c Italian style breadcrumbs
  • 14 1/2 oz diced tomatoes
  • 1 tsp each of salt, dried granulated garlic, oregano, and basil
  • and 1/4 tsp dried marjoram
rice and tomato sauce in a blue bowl on a white background

Stuffed Bell Pepper Recipe Instructions:

  • First, preheat oven to 400°.
  • Next, clean bell peppers and remove stems and insides. Set aside.
  • Then hand-mix rice with next 6 ingredients. And stuff mixture into peppers.
  • Further, place each pepper into greased baking dish. Also, cover with aluminum foil, and bake for 40 minutes, or until instant read thermometer inserted in middle of stuffed pepper reads 160°.

As you saw, the peppers don’t require any pre-cooking. The meat and peppers are supposed to be raw. Although, the rice should be cooked. Hence, if you have any leftover rice, that would work great. Additionally, you’re basically making meatballs mixed with rice, which then gets stuffed into peppers. It’s one of the easiest meal preps I’ve ever had.

cooked orange stuffed bell pepper on white plate on white background

Besides, you can serve these peppers as an appetizer. Or make them the centerpiece of a meal. And pair with your favorite side dish. Alternatively, you can change out the meat for pork, chicken, or even seafood. Moreover, instead of rice, you can try quinoa, orzo, or barley. Furthermore, if you love veggies, add more variety. Do you have a favorite recipe for stuffed bell peppers that you’re willing to share? I’d love to hear it! Or let me know if you tried this recipe.

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Extras recipes

Oven Roasted Broccoli with Cheese

Italian sausage sandwich with a side of oven roasted broccoli with cheese

This oven roasted broccoli with cheese recipe is another one of my favorites to make and eat. But I love fresh vegetables. So this is somewhat of a staple at our house, especially starting in the spring. And going all summer long.

There are many different varieties of this recipe out there. However, this is a pretty simple one. Though I use a lot of cheese. So, you might find that you’d prefer using less.

Oven roasted broccoli with cheese
This is the broccoli after it’s come out of the oven, and I’ve sprinkled the shredded cheese on top.

Ingredients for oven roasted broccoli with cheese:

  • 1 1/2 lbs of fresh broccoli florets
  • 1-2 garlic cloves, minced
  • 1/2 c shredded fresh Mozzarella cheese
  • 1/4 c shredded Parmesan cheese
  • 4-5 TBSP Extra Virgin Olive Oil
  • Salt and pepper to taste
Oven roasted broccoli with cheese

Instructions for oven roasted broccoli with cheese:

  • Heat oven to 450 degrees
  • Line a jelly roll pan (big enough to fit the broccoli in 1 layer) with aluminum foil; and spray with non-stick cooking spray
  • Spread broccoli florets onto pan
  • Pour olive oil evenly onto broccoli
  • Sprinkle minced garlic over broccoli
  • And add salt and pepper to taste
  • Then put the pan in the oven; and cook ~15 mins, or until broccoli starts to brown
  • Turn off the oven; and take the pan of broccoli out of the oven
  • Sprinkle the shredded cheeses on top of the broccoli
  • Place the pan of broccoli back in the oven for ~ 3-5 mins for the cheese to melt
  • Finally, serve the oven roasted broccoli with cheese

You can serve this with chicken, beef, and pork.