How to make stuffed bell peppers
Classic stuffed bell peppers are a hearty, wholesome dish filled with a savory mixture of ground meat, rice, vegetables, and seasonings. Baked until tender and topped with melty cheese, this recipe makes a comforting weeknight dinner that’s as nutritious as it is delicious.
Ingredients
- 4 –6 large bell peppers red, green, yellow, or orange
- 1 lb ground beef or ground turkey/chicken
- 1 cup cooked rice white or brown
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can 14 oz diced tomatoes, drained
- 1 tsp Italian seasoning
- 1 tsp paprika
- Salt and black pepper to taste
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp olive oil
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off bell peppers and remove seeds and membranes. Lightly drizzle with olive oil and place in a baking dish.
- In a skillet, cook ground beef with onion and garlic until browned. Drain excess fat.
- Stir in rice, diced tomatoes, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes to blend flavors.
- Stuff peppers evenly with the beef mixture.
- Sprinkle with shredded cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, until cheese is bubbly and peppers are tender.
- Garnish with fresh parsley and serve hot.
Notes
- Use quinoa or cauliflower rice for a low-carb version.
- Can be prepared ahead and refrigerated for up to 24 hours before baking.
- Freezer-friendly: assemble stuffed peppers, wrap individually, and freeze up to 2 months.