Ina Garten’s Stuffed Bell Peppers are a hearty and flavorful dish, perfect for a comforting family dinner or meal prep. Filled with a savory mixture of rice, vegetables, meat, and spices, these bell peppers are baked to perfection for a satisfying and wholesome meal.

What are Ina Garten Stuffed Bell Peppers?

Stuffed Bell Peppers are bell peppers hollowed out and filled with a savory mixture of ingredients such as rice, ground meat, vegetables, and cheese. Ina Garten’s version is a delicious twist on the classic recipe, delivering robust flavors and a perfect balance of textures.

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Reasons to Try Ina Garten Stuffed Bell Peppers

Nutritious and balanced: Combines protein, vegetables, and grains in one dish.
Customizable: Adapt the fillings to suit your taste or dietary preferences.
Perfect for meal prep: Make ahead and reheat for an easy dinner.
Visually appealing: Bright and colorful peppers make for a stunning presentation.
Crowd-pleaser: A dish that’s sure to impress family and guests alike.

Ingredients Needed to Make Ina Garten Stuffed Bell Peppers

Bell peppers: 6 medium-sized (red, yellow, or green).
Ground beef or turkey: 1 pound.
Cooked rice: 1 cup (white or brown).
Olive oil: 2 tablespoons.
Onion: 1 medium, finely chopped.
Garlic: 2 cloves, minced.
Tomato sauce: 1 (15-ounce) can.
Parmesan cheese: 1/2 cup, grated.
Mozzarella cheese: 1/2 cup, shredded.
Fresh parsley: 2 tablespoons, chopped.
Salt: 1 teaspoon.
Black pepper: 1/2 teaspoon.
Paprika: 1/2 teaspoon (optional).

Instructions to Prepare Ina Garten Stuffed Bell Peppers

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.

Step 2: Prepare the bell peppers

Cut off the tops of the bell peppers and remove the seeds and membranes. Set the peppers aside and finely chop the tops for use in the filling.

Step 3: Sauté the filling

Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and reserved chopped bell pepper tops. Sauté for 3–4 minutes, or until softened.
Add the ground beef or turkey, breaking it up with a spoon, and cook until browned. Drain any excess fat.

Step 4: Mix the stuffing

Stir in the cooked rice, tomato sauce, Parmesan cheese, salt, black pepper, and paprika. Cook for 2–3 minutes to combine the flavors. Remove from heat and stir in the chopped parsley.

Step 5: Stuff the peppers

Fill each bell pepper with the prepared stuffing, pressing down gently to pack it. Sprinkle the shredded mozzarella cheese on top of each pepper.

Step 6: Bake the peppers

Place the stuffed peppers in the prepared baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the peppers are tender and the cheese is melted and golden.

Step 7: Serve and enjoy

Remove the peppers from the oven and let them cool for a few minutes. Garnish with additional parsley, if desired, and serve warm.

What Goes Well With Ina Garten Stuffed Bell Peppers

Fresh salad: A crisp green salad complements the hearty peppers.
Crusty bread: Perfect for soaking up the flavorful juices.
Steamed vegetables: Lightly steamed broccoli or green beans make a balanced side.
Mashed potatoes: For a comforting and filling meal.

Key Tips for Making Ina Garten Stuffed Bell Peppers

Choose sturdy peppers: Pick peppers that can stand upright and have even bottoms.
Don’t overcook the peppers: Bake until tender but not mushy.
Pre-cook the rice: Using cooked rice saves time and ensures the filling is perfectly textured.
Customize the filling: Swap out the beef for sausage, chicken, or a vegetarian protein.
Add a topping: Sprinkle breadcrumbs or extra Parmesan for a crispy topping.

Creative Variations of Ina Garten Stuffed Bell Peppers

Vegetarian version: Replace meat with sautéed mushrooms, zucchini, or beans.
Spicy twist: Add chopped jalapeños or red pepper flakes to the filling.
Mediterranean style: Use feta cheese, olives, and oregano in the filling.
Italian flair: Incorporate Italian sausage and marinara sauce.

Storage Guidelines for Ina Garten Stuffed Bell Peppers

Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap individually in foil and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm in a 350°F oven until heated through or microwave for a quick meal.

FAQs

Can I prepare stuffed bell peppers ahead of time?

Yes, stuffed bell peppers can be prepared ahead of time. Assemble the peppers with the filling, cover tightly, and refrigerate for up to 24 hours. Bake as directed when ready to serve.

How do I make stuffed bell peppers vegetarian?

To make them vegetarian, replace the ground meat with cooked lentils, chickpeas, black beans, or sautéed vegetables like mushrooms and zucchini. Use vegetable broth if the recipe includes liquid.

What’s the best way to prevent bell peppers from tipping over while baking?

Choose peppers with flat bottoms, or trim the bottoms slightly to create a stable base. Baking the peppers in a snug dish can also help keep them upright.

Can I freeze stuffed bell peppers?

Yes, stuffed bell peppers freeze well. Assemble them fully, but skip the baking step. Wrap each pepper individually in foil, place them in a freezer-safe bag, and freeze for up to 3 months. Bake directly from frozen or thaw overnight before baking.

Wrapping Up

Ina Garten’s Stuffed Bell Peppers are a delicious, wholesome dish that’s as versatile as it is satisfying.

Try it out and enjoy a classic comfort dish with your own twist!

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