USA
Stuffed Bell Peppers
A colorful, wholesome American classic using homegrown peppers, tomatoes, herbs, and onions.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked rice (or quinoa)
- 1 cup diced tomatoes
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 tsp oregano
- 1 tsp basil
- 1 tbsp olive oil
- Salt & pepper
- Optional: shredded cheese, black beans, corn kernels, chili flakes, ground beef or turkey
Cooking Steps
Prepare peppers
Cut tops off peppers and remove seeds. Blanch 2–3 minutes for softer shells (optional).
Sauté filling
Sauté onion and garlic in olive oil. Add tomatoes, tomato sauce, herbs, salt, and pepper.
Mix with rice
Combine cooked rice with veggie mixture. Add cheese or proteins if desired.
Stuff & bake
Fill peppers tightly. Bake at 375°F (190°C) for 25–35 minutes.
Serve
Top with cheese or fresh herbs.
Optional Enhancements
- Mexican-style: add black beans, corn, cumin
- Italian-style: mozzarella + basil
- Southwest spicy: jalapeños + pepper jack
- High-protein vegetarian: quinoa + chickpeas
Plant & Growing Tips
Bell Peppers
- Start indoors 8–10 weeks before last frost.
- Require hot weather and full sun.
- Soil should be loose, compost-rich, and well-drained.
- Mulch to retain moisture and prevent blossom end rot.
Tomatoes
- Start indoors early, full sun, deep watering.
Onions
- Plant as sets in early spring.
- Keep weed-free and evenly watered.
Garlic
- Plant cloves in autumn.
- Prefers full sun and deep mulch.
Oregano & Basil
- Basil loves heat; pinch flowers for better leaf production.
- Oregano spreads; grows best in well-drained soil and full sun.
Natural Pest Control
- Aphids → spray with neem oil or introduce ladybugs.
- Peppers: use row covers early to prevent pepper maggot.
- Basil planted near peppers improves flavor and deters pests.
- Tomatoes benefit from marigolds to deter nematodes.
Harvest
Bell Peppers
- Pick when firm and brightly colored.
- Green peppers = underripe but edible; colored peppers taste sweeter.
Tomatoes
- Pick fully ripe for maximum flavor.
Onions & Garlic
- Harvest onions when tops fall.
- Garlic when lower leaves brown.
Basil & Oregano
- Harvest frequently to encourage growth.
Storing & Freezing
Refrigerate 3–4 days. Freeze stuffed peppers (before baking) up to 3 months.
