How long should I bake stuffed bell peppers at 350°F?

If baking at 350°F (175°C) , you’ll need to cook the stuffed peppers for 35-40 minutes , covering them with foil for the first 25 minutes to retain moisture. If you prefer a slightly firmer texture, reduce the time by 5 minutes.

Can I make stuffed bell peppers without rice?

Yes! To make a low-carb or keto-friendly version , replace rice with cauliflower rice, extra ground meat, or chopped mushrooms . This keeps the dish filling without adding excess carbs.

Can I prepare stuffed bell peppers ahead of time?

Absolutely! Here are two easy ways to prep ahead: Make the filling in advance and store it in the refrigerator for up to 3 days . When ready to cook, stuff the peppers and bake. Assemble the stuffed peppers completely , cover tightly, and refrigerate for up to 24 hours before baking.

Can I freeze stuffed bell peppers?

Yes! Stuffed peppers freeze well either before or after baking : Unbaked: Assemble the peppers, wrap them tightly, and freeze for up to 3 months . When ready to eat, bake from frozen at 375°F (190°C) for about 45-50 minutes . Baked: Let them cool completely, then freeze in an airtight container. Reheat in the oven at 350°F (175°C) until heated through.

Can I cook stuffed bell peppers in an air fryer or slow cooker?

Air Fryer: Preheat to 375°F (190°C) and cook for 12-15 minutes until the peppers are tender and the cheese is golden. Slow Cooker: Place stuffed peppers in the slow cooker with ½ cup of broth , cover, and cook on low for 4-5 hours or high for 2-3 hours .

What should I serve with stuffed bell peppers?

Stuffed bell peppers are a complete meal , but you can pair them with: A simple green salad for freshness Steamed or roasted vegetables for extra nutrients A side of avocado or guacamole for healthy fats

How do I keep bell peppers from getting too soft?

To prevent soggy peppers: Don’t overbake them —remove them from the oven as soon as they are fork-tender. Pre-bake the empty peppers for 10 minutes before stuffing to help them hold their shape.

Can I use different cheeses for topping?

Yes! Try: Cheddar for a classic, sharp flavor Mozzarella for a melty, creamy texture Pepper Jack for a spicy kick Dairy-free cheese or nutritional yeast for a plant-based option

Easy & Delicious Roasted Stuffed Bell Peppers

Description

These roasted stuffed bell peppers are a perfect blend of flavor, nutrition, and simplicity. Made with wholesome ingredients like lean protein, fiber-rich quinoa, and fire-roasted tomatoes, they are ideal for a healthy weeknight dinner. Whether you prefer a meat-based, vegetarian, or keto-friendly version, this recipe is easily customizable.

Ingredients

Main Ingredients

4 large bell peppers (red, yellow, or green)
1 cup cooked quinoa (or cauliflower rice for keto)
1 lb ground turkey, beef, or plant-based alternative
1 small onion, finely chopped
2 cloves garlic, minced
1 cup fire-roasted tomatoes, diced
1 cup corn kernels (fresh or frozen)
1 cup black beans (optional, for extra fiber and protein)

Seasonings & Flavor Boosters

1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon paprika
Salt and pepper to taste

Cheese Options (for topping, optional)

1 cup shredded cheddar, Monterey Jack, or dairy-free alternative

Garnishes

Fresh cilantro or parsley
Lime wedges for serving

Instructions

Step 1: Preheat the Oven

Preheat to 375°F (190°C) for even cooking.

Step 2: Prepare the Bell Peppers

Slice off the tops, remove seeds, and brush the outside with olive oil.
Place them in a baking dish, ensuring they stand upright.

Step 3: Cook the Filling

Heat a large skillet over medium heat.
Brown the ground turkey, beef, or plant-based protein.
Add onions and garlic, cooking until soft and fragrant.
Stir in fire-roasted tomatoes, corn, black beans, and quinoa.
Season with cumin, chili powder, paprika, salt, and pepper.
Let simmer for 5 minutes to blend the flavors.

Step 4: Stuff the Peppers & Bake

Spoon the filling into each pepper, pressing down gently.
Top with shredded cheese, if using.
Cover with foil and bake for 25-30 minutes, until the peppers are tender.

Step 5: Broil for a Crispy Top (Optional)

Remove the foil and broil for 5 minutes until the cheese is golden.

Step 6: Garnish & Serve

Let rest for 5 minutes before serving.
Garnish with fresh cilantro and a squeeze of lime juice.

Notes

Make ahead: Prepare the filling in advance and store in the fridge for up to 3 days.
Freezer-friendly: Freeze stuffed peppers before or after baking for up to 3 months.
Low-carb/keto: Swap quinoa for cauliflower rice and omit black beans.
Vegan option: Use lentils or chickpeas instead of meat and a dairy-free cheese alternative.

Nutrition

Serving Size: 1 stuffed bell pepper
Calories: 320 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 8 g
Protein: 25 g
Cholesterol: 50 mg

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