Stuffed Bell Peppers
Stuffed Bell Peppers are a versatile comfort dish. This recipe balances healthy and satisfying, ideal for weeknight dinners and special occasions. Colorful peppers are packed with ground meat, rice, and savory seasonings, topped with melty cheese. Easily customizable to dietary preferences.
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.