Description

Stuffed Peppers are a classic main-course recipe where colorful bell peppers are filled with a savory mixture of ground meat, rice, tomatoes, and seasonings. Baked to perfection, these hearty peppers make a comforting, customizable, and family-friendly meal that’s as nutritious as it is delicious.

Ingredients

Units Scale

For the Peppers

4 large bell peppers (any color), tops cut off and seeds removed

For the Filling

1 lb (450g) ground beef (or turkey)
1 cup cooked white rice
1 small onion, finely diced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, drained
1/2 cup tomato sauce (plus extra for topping)
1 tsp dried Italian herbs (oregano, basil, thyme mix)
1/2 tsp salt
1/4 tsp black pepper

For Topping

1 cup shredded mozzarella cheese
Chopped fresh parsley (optional, for garnish)

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Instructions

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil, then place them upright in a baking dish.
Make the Filling: In a large skillet over medium heat, cook the ground beef until browned and no longer pink, breaking it up with a spatula as it cooks. Add the onion and garlic, sautéing for about 3 minutes, until softened and fragrant. Stir in the cooked rice, drained diced tomatoes, tomato sauce, Italian herbs, salt, and pepper. Cook for 2-3 more minutes until well combined and heated through. Taste and adjust seasonings if desired.
Stuff the Peppers: Generously fill each prepared bell pepper with the hot meat and rice mixture. If desired, top each stuffed pepper with an extra spoonful of tomato sauce for added moisture.
Bake the Peppers: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle each pepper with shredded mozzarella cheese, and return to the oven uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve: Let the stuffed peppers cool for a few minutes after baking. Garnish with chopped fresh parsley before serving, if desired.

Notes

You can substitute ground turkey or chicken for the ground beef for a lighter option.
For a vegetarian version, omit the meat and use cooked lentils or more vegetables.
Try using quinoa instead of rice for extra protein and a different texture.
If you like a spicier filling, add a pinch of crushed red pepper flakes or diced jalapeños.
Leftovers keep well in the refrigerator for up to 3 days and reheat easily in the microwave or oven.

Nutrition

Serving Size: 1 stuffed pepper
Calories: 380
Sugar: 8g
Sodium: 640mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 32g
Fiber: 5g
Protein: 26g
Cholesterol: 65mg