Introduction
Stuffed Bell Peppers are one of those versatile comfort dishes that never fail to impress. I’ve found that this recipe strikes the perfect balance between healthy and satisfying, making it ideal for both weeknight dinners and special occasions. These colorful vessels are packed with a delicious mixture of ground meat, rice, and savory seasonings, all topped with melty cheese. What I love most about this recipe is how easily you can customize it to suit your dietary preferences while still maintaining that classic, homey flavor.
Ingredients
-
• 6 large bell peppers (any color)
• 1 pound lean ground beef (or turkey/chicken)
• 1 cup cooked rice
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Optional: 1/2 cup beef broth for extra moisture
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a tiny bit off the bottom to help them stand upright.
- Bring a large pot of water to boil and blanch the peppers for 5 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until softened (about 5 minutes).
- Add garlic and cook for another minute until fragrant.
- Add ground meat and cook until browned, breaking it up as you go.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
- Fill each pepper with the meat mixture and place them in a baking dish.
- Top with shredded cheese and cover with foil.
- Bake for 30-35 minutes, then uncover and bake for an additional 10 minutes until cheese is golden.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 portions
Recipe Notes
• For extra-tender peppers, add 1/2 cup of beef broth to the bottom of the baking dish before putting it in the oven.
• Make ahead tip: Prepare the filling up to 24 hours in advance and store in the refrigerator.
• To make this vegetarian, substitute the meat with a mixture of mushrooms and quinoa.
• If your peppers won’t stand up straight, create a small aluminum foil ring to place under each one.
• Leftover filling? It makes an excellent rice bowl topping or wrap filling.
• For a low-carb version, replace the rice with cauliflower rice.
• Don’t overcook the peppers during blanching – they should be slightly firm as they’ll continue cooking in the oven.
Stuffed Bell Peppers
Ingredients
- 6 large bell peppers any color
- 1 pound lean ground beef or turkey/chicken
- 1 cup cooked rice
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: 1/2 cup beef broth for extra moisture
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a tiny bit off the bottom to help them stand upright.
- Bring a large pot of water to boil and blanch the peppers for 5 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until softened (about 5 minutes).
- Add garlic and cook for another minute until fragrant.
- Add ground meat and cook until browned, breaking it up as you go.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper.
- Fill each pepper with the meat mixture and place them in a baking dish.
- Top with shredded cheese and cover with foil.
- Bake for 30-35 minutes, then uncover and bake for an additional 10 minutes until cheese is golden.
