Colorful Oven-Baked Stuffed Red Pepper– Family-Friendly Dinner Recipe

Ingredients (Makes 6 halves – 3 large peppers)

• 3 large red bell peppers, halved lengthwise, seeds and membranes removed (6 halves)
• 1 cup cooked rice or quinoa
• 1/2 lb (225g) ground beef, turkey, or chicken (or substitute with lentils for babies or beans for vegetarian)
• 1 small onion, finely chopped (optional, omit for babies)
• 1/2 cup finely diced carrots
• 1/2 cup finely diced zucchini
• 1–2 tbsp olive oil
• 1/4 cup mild cheese, grated (optional, for toddlers/adults)
• 1/2 tsp mild herbs (parsley, thyme, oregano)
• Pinch of salt and pepper (omit for babies under 1 year)
• Optional: light tomato sauce, béchamel, or mild gravy for serving

How to Make Oven Baked Stuffed Red Peppers

1. Preheat Oven
   Preheat oven to 180°C (350°F).
2. Prepare Pepper Halves
   Wash peppers, cut each in half lengthwise, remove seeds and membranes, and arrange upright in a baking dish.
3. Cook the Filling
   • Heat olive oil in a skillet. Sauté onion (if using), carrots, and zucchini for 3–5 minutes until softened.
   • Add protein (meat, or lentils for babies/beans for vegetarian) and cook until fully done.
   • Stir in cooked rice, herbs, and a pinch of salt/pepper (skip for babies).
4. Stuff the Peppers
   Spoon the mixture evenly into each pepper half. Sprinkle cheese on top if desired.
5. Bake
   Cover with foil and bake for 25–30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese is lightly golden.
6. Cool & Serve
   Let cool slightly. Serve as-is for adults, drizzle with sauce if desired, or cut into small pieces for toddlers and mash/puree for babies.

Baby-Friendly Oven Baked Stuffed Red Peppers (6–12 months)

• Steam or roast peppers until very soft.
• Mash or puree the filling with a little breast milk, formula, or unsalted vegetable stock.
• Skip cheese and salt.
• Try adding lentils for babies to increase protein content safely.

Toddler-Friendly Variation (1–3 years)

• Cut into small, soft pieces.
• Add mild cheese and herbs for flavor.
• Optional: drizzle a small amount of tomato sauce or mild béchamel.

Family-Friendly Version

• Serve whole halves as a hearty main dish.
• Top with extra cheese and herbs for adults.
• Pair with grains, roasted vegetables, or a fresh salad for a complete meal.

What to Serve with Oven Baked Stuffed Red Peppers

• Protein: grilled chicken, fish, or beans/lentils for a vegetarian option
• Grains: rice, quinoa, or couscous
• Vegetables: roasted veggies or leafy salads
• Sauce: tomato sauce, béchamel, or mild gravy enhances flavor
• For babies: soft mashed potato, cooked rice, or lentil puree

Tips & Notes

• Use firm, bright red peppers for the best presentation.
• Fully cook protein before serving to babies and toddlers.
• Sauce is optional but adds moisture and extra flavor.
• Freeze leftovers in airtight containers; reheat gently in the oven.
• Swap protein with lentils for babies or beans for a vegetarian-friendly version.

Frequently Asked Questions (FAQ)

Q: How do I make oven baked stuffed red peppers baby-friendly?
A: Yes! Make sure protein is fully cooked, vegetables are soft, and mash or puree the filling. Skip salt and cheese for babies under 1 year. Try lentils for babies for a plant-based option.

Q: Can I add sauce?
A: Absolutely! Tomato sauce, béchamel, or mild gravy enhances flavor and adds moisture.

Q: How do I serve for toddlers?
A: Cut into small, soft bite-sized pieces. Add a tiny drizzle of sauce if desired.

Q: Can I freeze these stuffed peppers?
A: Yes! Cool completely, store in airtight containers, and freeze up to 2 months. Reheat thoroughly before serving.

Q: Can I make it vegetarian?
A: Yes! Swap the meat with lentils for babies or beans, and skip cheese or use a plant-based version.