I’ve been meaning to share how we make stuffed bell peppers! This is another one of those meals that you can’t really mess up. Just mix a little this and a little that and it’ll come out fantastic!

I actually started making stuffed bell peppers because of my oldest daughter! A while back I noticed that when I chopped veggies for other meals, she would always sneak up and steal little handfuls of bell peppers right off of my cutting board. Since she clearly loves them, I knew that stuffed bell peppers would be perfect for dinner!

The first thing you’ll do is cut 3 bell peppers in half, remove the seeds, and stick them in the oven in a glass casserole dish. These are going to serve as your bowls and you want to let them get nice and tender so they’re easy to eat.

While the bell peppers halves are in the oven, you’ll dice one more bell pepper and one onion. Cook them together on the stove in a Dutch oven. A regular pan or skillet work, too. After 5 minutes, stir in the garlic and seasoning so that all of those delicious flavors can start getting infused.

If you want meat in your stuffed bell peppers, you’re going to add that to the Dutch oven next. This allows it to absorb all of the yummy flavors of your veggies as they cook together. We usually go with Italian sausage, but any type of ground meat works well in this meal.

Once the meat is completely cooked, pour spinach, rice, black beans, diced tomatoes, and 1 cup of your favorite shredded cheese into the Dutch oven. You’ll want to mix the filling really well so that you can taste everything in each bite.

For cheese, we’ll either use mozzarella or a mild cheddar. Most people will only sprinkle cheese on top of their filling. Ours is extra cheesy because we mix it into the filling, too!

After the bell pepper halves have softened in the oven, take them out and spoon the filling evenly into each half. I like loading it up to the top! If you do this, be careful that your bell peppers don’t split on the sides. Sprinkle a little more cheese on the top and then stick your stuffed bell peppers back into the oven until the cheese melts.

All you do next is take it out of the oven and eat it! My family devours stuffed bell peppers every single time we have them! Sometimes we make it without rice and sometimes we make it without meat. You can even leave out the cheese if dairy isn’t your thing.

For larger families and bigger appetites, this is a super simple recipe to increase. And if your family isn’t the hugest fan of bell peppers, eating just the filling is really satisfying, too. You can even add some extra cheese to the top and call it a casserole! Lots of options for all of your tastes!

Does your family like bell peppers? Tell me in the comments!

If you love easy recipes, here are two more of our fave healthy dinners: salmon pita pockets and one pan veggies with sausage!

Talk to you soon!

Print Recipe

Stuffed Bell Peppers

Servings

Ingredients

• 1 tbsp olive oil
• 4 bell peppers any color; 3 halved, 1 diced
• 1 onion diced
• 2 cloves garlic minced
• sea salt
• ground pepper
• cumin
• chili powder
• 1 lb chicken Italian sausage
• 1 cup spinach chopped
• 2 cups brown rice cooked
• 1 15oz can black beans drained
• 1 15 oz can diced tomatoes
• 2 cups shredded cheese choose your favorite

Servings Ingredients 1 tbsp olive oil 4 bell peppers any color; 3 halved, 1 diced 1 onion diced 2 cloves garlic minced sea salt ground pepper cumin chili powder 1 lb chicken Italian sausage 1 cup spinach chopped 2 cups brown rice cooked 1 15oz can black beans drained 1 15 oz can diced tomatoes 2 cups shredded cheese choose your favorite

Instructions

1. Preheat oven to 400 degrees
2. Cut 3 of the bell peppers in half and remove the seeds to make 6 "bowls". Bake for 20 minutes.
3. Heat your Dutch oven on the stove on medium. Dice the last bell pepper and onion and cook together for 5 minutes. Stir in the garlic, salt, pepper, cumin, and chili powder.
4. Add the Italian sausage to the Dutch oven and mix until your meat is completely brown and cooked through, about 10 minutes.
5. To finish your filling, pour in the spinach, rice, black beans, diced tomatoes, and 1.5 cups of cheese into the Dutch oven. Stir everything together so that you'll be sure to get a little piece in every bite.
6. After your bell pepper halves are done softening, spoon the filling evenly into each half.
7. Sprinkle the remaining cheese on each bell pepper and stick it back into the oven until it melts.
8. Take your stuffed bell peppers out of the oven and enjoy!

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