Okay, so you know how holidays are all about comfort food and making memories? Well, these stuffed peppers are my absolute go-to for both Halloween and Thanksgiving! Seriously, they’re just so darn good and surprisingly easy. My mom used to make these for us when I was a kid, especially around Halloween, and we’d always fight over who got the one with the “spookiest” face. They’re perfectly seasoned, cheesy, and just hit the spot every single time. Plus, they look SO festive, whether you’re decorating them for a spooky night or making them part of a big Thanksgiving spread. Trust me, you’re going to want to add these stuffed peppers with meat and cheese to your holiday rotation!
Why You’ll Love This Stuffed Peppers with Meat and Cheese Recipe
Honestly, these stuffed peppers with meat and cheese are a total winner for so many reasons:
- Super Easy: Seriously, even if you’re new to cooking, you can totally nail this.
- Crowd-Pleaser: Everyone from picky eaters to seasoned foodies devours these.
- Holiday Ready: They’re perfect for decking out for Halloween or making a colorful addition to your Thanksgiving table.
- Totally Customizable: Swap out the meat, cheese, or add your favorite veggies – it always turns out great!
- Delicious Combo: The savory meat, gooey cheese, and tender peppers are just a match made in heaven.
Gathering Your Ingredients for Stuffed Peppers with Meat and Cheese
Alright, let’s get our game face on and gather everything we need for these amazing stuffed peppers with meat and cheese! First up, you’ll need 4 large bell peppers. I like using a mix of colors, maybe red and yellow, because they’re a little sweeter, but green works too! Just cut them in half lengthwise and scoop out all those seeds and the white pithy bits. Then, grab 1 pound of ground beef, and I usually go for the 80/20 kind because it has just enough fat to make things flavorful. You’ll also need 1 onion, finely chopped, and about 2 cloves of garlic, minced – fresh is best here! For the sauce, we’ve got a 15-ounce can of tomato sauce, which is our liquid base. Then, to get that classic savory flavor, we’ll use 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and a pinch of 1/4 teaspoon of black pepper. Don’t forget 1 cup of cooked rice; leftover rice is perfect for this, just make sure it’s cooled down. And the star of the show for that gooey goodness? 1 cup of shredded cheddar cheese. Oh, and if you’re going for the spooky Halloween look, have some black olives handy for decorating!
Ingredient Notes and Substitutions for Stuffed Peppers with Meat and Cheese
Now, about these ingredients – they’re pretty forgiving, which is why I love this recipe! If ground beef isn’t your thing, or you want to lighten it up, feel free to swap it for ground turkey or chicken. They work just as beautifully. For my vegetarian friends, you can totally skip the meat and use cooked lentils or a good quality plant-based ground meat crumble instead. It still gives you that hearty texture. And the cheese! Cheddar is classic and melts like a dream, but I’ve also used Monterey Jack or even a sprinkle of mozzarella for extra stretchiness. The Italian seasoning is key for that comforting flavor, but if you don’t have it, a mix of dried oregano, basil, and thyme works too. Just play around with it and make it your own!
Step-by-Step Instructions for Perfect Stuffed Peppers with Meat and Cheese
Alright, let’s get these peppers ready to rock! First things first, crank up your oven to 375°F (190°C). While that’s heating, grab your prepared bell pepper halves. We want them to be tender but still have a little bite, so we’re going to bake them first. Pop them into a baking dish – I like to add just a splash of water, maybe about half an inch, to the bottom of the dish. This helps keep the peppers from sticking and adds a little steam to get them started. Now, let’s get to that delicious filling! In a big skillet, toss in your ground beef and the chopped onion. Cook ’em up over medium-high heat until the beef is all browned and no pink is showing. Drain off any extra grease – nobody wants a greasy pepper! Next, add your minced garlic and let it get fragrant for about a minute. Pour in the tomato sauce, Italian seasoning, salt, and pepper. Give it a good stir to combine everything. Now for the fun part: stir in the cooked rice and about half of that glorious cheddar cheese. Mix it all up until it’s nice and combined. Spoon this yummy mixture evenly into each bell pepper half. Try to fill them up generously because this is the best part! Once they’re all stuffed, cover the baking dish tightly with foil. Pop them into the preheated oven for about 30 minutes. After that time, carefully remove the foil – watch out for the steam! Sprinkle the remaining shredded cheese all over the tops of the peppers. Put them back in the oven, uncovered this time, for another 10 to 15 minutes, or until that cheese is melted, bubbly, and maybe even a little golden brown. Perfection!
Creating Spooky Faces with Stuffed Peppers with Meat and Cheese
For that extra Halloween flair, this is where the magic happens! Once your stuffed peppers are out of the oven and the cheese is all melty, grab those optional black olives. You can slice them into rings or just use little pieces. Gently press them into the cheese on top of each pepper half to create fun, spooky faces – think little eyes and a mouth. It’s such a simple trick, but it makes them look SO festive and fun for Halloween!
Tips for Success When Making Stuffed Peppers with Meat and Cheese
Want your stuffed peppers with meat and cheese to be absolutely perfect? A few little tricks go a long way! Make sure you don’t overcook the peppers initially; you want them tender but still with a little bite so they don’t get mushy. Also, ensure your meat mixture isn’t too watery – draining the fat after browning is key for that perfect consistency. When you put them in the baking dish, try to arrange them snugly so they don’t tip over while baking. It makes for a much neater presentation!
Serving Suggestions for Your Stuffed Peppers with Meat and Cheese
These stuffed peppers with meat and cheese are practically a meal in themselves, but they go perfectly with a few simple sides! I love serving them with a crisp green salad tossed with a light vinaigrette to cut through the richness. Some crusty garlic bread is also fantastic for soaking up any extra cheesy goodness. A simple bowl of tomato soup or a creamy chicken noodle soup also makes a lovely accompaniment, especially on a cooler evening!
Storing and Reheating Your Delicious Stuffed Peppers with Meat and Cheese
Got leftovers? Lucky you! These stuffed peppers with meat and cheese are still super tasty the next day. Just let them cool down completely, then pop them into an airtight container and stash them in the fridge. They’ll keep nicely for up to 3 days. When you’re ready to reheat, you have a couple of options. For the best texture, I like to pop them back into a baking dish in a 350°F (175°C) oven for about 15-20 minutes, or until they’re heated through and the cheese is melty again. If you’re in a hurry, the microwave works too, just heat them in 30-second bursts until they’re warm all the way through.
Frequently Asked Questions about Stuffed Peppers with Meat and Cheese
Got some burning questions about these stuffed peppers with meat and cheese? I’ve got you covered! Can you make these ahead of time? Absolutely! You can prepare the filling and stuff the peppers a day in advance, then cover them tightly and refrigerate. Just add a few extra minutes to the baking time when you’re ready to cook them. What other vegetables can I stuff besides bell peppers? Great question! Zucchini halves, large mushrooms, or even acorn squash halves work wonderfully. Just adjust the baking time as needed. Is this recipe spicy? The base recipe isn’t spicy, but you can definitely add some heat! Try a pinch of red pepper flakes in the meat mixture or a dash of hot sauce if you like a little kick. And how do you prevent the peppers from falling over in the baking dish? My go-to trick is to make sure they’re nestled in snugly. Sometimes, I’ll even cut a tiny sliver off the bottom of each pepper half so it sits flat. It makes serving so much easier!
Nutritional Estimate for Stuffed Peppers with Meat and Cheese
Just a little heads-up: these numbers are estimates, and what you end up with can vary a bit depending on the exact ingredients you use, like the fat content of your meat or the type of cheese. But generally, you’re looking at around 350 calories per stuffed pepper half. They’re a good source of protein, usually about 20g, with around 20g of fat and 25g of carbohydrates. It’s a hearty and satisfying meal that fits into a balanced diet!
Print
Amazinguffed Peppers: Festive 2 Holiday Favorites
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Spooky and delicious stuffed bell peppers filled with seasoned ground meat and melted cheese, perfect for Halloween and Thanksgiving gatherings.
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- Optional: black olives for decoration
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- In a large skillet, brown ground beef with chopped onion until no pink remains. Drain excess fat.
- Add minced garlic, tomato sauce, Italian seasoning, salt, and pepper. Stir to combine.
- Stir in cooked rice and half of the shredded cheese.
- Spoon the meat and rice mixture evenly into the bell pepper halves.
- Place stuffed peppers in a baking dish. Add a little water to the bottom of the dish to prevent sticking.
- Cover with foil and bake for 30 minutes.
- Remove foil and sprinkle remaining cheese on top. Bake for another 10-15 minutes, or until cheese is melted and bubbly.
- If desired, add black olive pieces to create spooky faces for Halloween.
Notes
- You can substitute ground turkey or chicken for ground beef.
- For a vegetarian option, use lentils or a plant-based ground meat substitute.
- Adjust seasonings to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: stuffed peppers, meat, cheese, Halloween, Thanksgiving, dinner, easy recipe, family meal