As the leaves turn golden and the air grows crisp, nothing says fall in Missouri like a warm, hearty meal. These stuffed peppers are bursting with savory flavors, tender vegetables, and comforting rice and meat—a perfect dish for gathering around the table with family and friends. Simple, satisfying, and full of autumn charm, they’re sure to become a seasonal favorite.
Servings: 4 | Prep Time: 20 mins | Cook Time: 40 mins
Ingredients:
- 4 large bell peppers (red, yellow, or orange)
- 1 pound ground beef, turkey, or sausage
- 1 cup cooked rice (white, brown, or wild)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar or mozzarella cheese
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Directions:
- Prepare the Peppers: Preheat oven to 375°F. Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside with olive oil.
- Cook the Filling: In a large skillet over medium heat, sauté onion and garlic in olive oil until softened, about 3-4 minutes. Add ground meat and cook until browned, breaking it up with a spoon. Stir in cooked rice, diced tomatoes, Italian seasoning, smoked paprika, salt, and pepper. Cook for 2-3 minutes until heated through.
- Stuff the Peppers: Spoon the meat and rice mixture into each pepper, pressing down gently to fill. Place stuffed peppers in a baking dish. Sprinkle cheese evenly on top of each pepper.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until the peppers are tender and cheese is golden and bubbly.
- Serve: Garnish with fresh parsley and serve warm. Perfect with a side of autumn salad or roasted vegetables.
For a lighter version, substitute quinoa for rice or use ground turkey instead of beef. You can also add seasonal touches like roasted butternut squash or sautéed mushrooms to the filling.