Description
These stuffed bell peppers are a hearty and flavorful meal, perfect for any day of the week. Filled with a savory mixture of ground beef, rice, tomatoes, and cheese, they’re baked to perfection for a comforting and nutritious dish. Easily customizable with your favorite ingredients, these peppers are sure to become a family favorite.
Ingredients
Scale
- For the Peppers:
- 6 large bell peppers (any color), tops removed, seeds and membranes cleaned
- For the Filling:
- 1 tablespoon olive oil
- 1 pound ground beef (or turkey)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cooked rice (white, brown, or quinoa)
- 1 cup canned diced tomatoes (drained)
- 1/2 cup tomato sauce (plus extra for topping)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
Instructions
nstructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.
- Prepare the Bell Peppers:
- Bring a large pot of water to a boil. Blanch the cleaned peppers for 3-4 minutes, then drain and set aside to cool.
- Cook the Filling:
- Heat olive oil in a skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the meat is browned and the onions are softened.
- Stir in the cooked rice, diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Cook for 2-3 minutes to combine flavors.
- Stuff the Peppers:
- Fill each bell pepper with the prepared filling. Place the peppers in the baking dish and spoon a little extra tomato sauce over the top of each pepper.
- Bake:
- Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil, sprinkle shredded cheese over the peppers, and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the peppers cool slightly before serving. Garnish with fresh parsley, if desired.
Notes
- Substitute the ground beef with turkey, chicken, or a plant-based alternative for a variation.
- Add chopped vegetables like zucchini or spinach to the filling for extra nutrients.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course