Here’s a Paula Deen-style recipe for Cheesy Stuffed Bell Peppers. Her recipes are known for being rich, comforting, and flavorful, so this version will include some of her signature ingredients and style.
Paula Deen’s Cheesy Stuffed Bell Peppers
Ingredients:
- 4 large bell peppers (any color)
- 1 lb ground beef (or ground turkey)
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1 cup cooked white rice (or 1 1/2 cups if using leftover rice)
- 1/2 cup tomato sauce
- 1/2 cup shredded cheddar cheese (plus extra for topping)
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons butter, melted
- Fresh parsley for garnish (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes.
- If necessary, trim a small slice from the bottoms of the peppers to help them stand upright.
- Place the peppers in a baking dish, standing up, and set aside.
- Cook the Ground Meat:
- In a large skillet, cook the ground beef (or turkey) over medium heat, breaking it apart with a spoon, until it’s browned and cooked through. Drain any excess fat.
- Add the chopped onion and garlic to the skillet, and sauté until the onion is softened and translucent, about 5 minutes.
- Mix the Filling:
- To the skillet, add the cooked rice, diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir to combine.
- Stir in the melted butter and half of the cheddar cheese, mozzarella, and Parmesan cheese. Mix everything together until the cheese has melted and the mixture is well combined.
- Stuff the Peppers:
- Stuff each bell pepper with the meat and rice mixture, pressing the filling down to pack it in. Fill each pepper to the top.
- Top each stuffed pepper with the remaining cheddar cheese.
- Bake the Peppers:
- Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly and slightly golden, and the peppers are tender.
- Serve:
- Remove the peppers from the oven and let them rest for a few minutes.
- Garnish with fresh parsley and serve hot!
These stuffed peppers are classic Paula Deen comfort food—creamy, cheesy, and absolutely satisfying! Enjoy them as a full meal, perhaps with a side of cornbread or a simple salad