Description
Stuffed bell peppers are a classic and hearty dish featuring bell peppers filled with a savory mixture of ground meat, rice, vegetables, and seasonings, then baked until tender and flavorful.
Ingredients
Units
Scale
- 4 large bell peppers, tops cut off and seeds removed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella or cheddar cheese, divided
- 2 tablespoons chopped fresh parsley (optional)
- 1/2 cup tomato sauce or marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Bring a large pot of water to a boil. Add bell peppers and boil for 3-4 minutes to slightly soften. Remove and set aside to cool.
- In a skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add ground beef or turkey and cook until browned. Drain excess fat if needed.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, pepper, and half of the cheese. Mix until well combined.
- Place the peppers upright in a baking dish. Spoon the meat and rice mixture into each pepper, filling to the top.
- Pour tomato sauce over and around the stuffed peppers.
- Cover with foil and bake for 25 minutes. Remove foil, top with remaining cheese, and bake an additional 10 minutes until cheese is melted and bubbly.
- Garnish with chopped parsley if desired and serve warm.
Notes
- Substitute rice with quinoa or cauliflower rice for a different texture or lower carb option.
- You can prepare the filling a day in advance for faster assembly.
- Use a mix of red, yellow, and green peppers for a colorful presentation.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 7g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg