Description
These Stuffed Bell Peppers are a hearty and flavorful main course, combining seasoned ground beef, savory tomato sauce, rice, and a blend of melted cheeses nestled inside vibrant bell peppers. Perfect for a family dinner or meal prep, this recipe offers a comforting dish with Italian-inspired flavors and a satisfying cheesy topping.
Ingredients
Scale
Vegetables
- 6 large bell peppers (any color)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (for garnish)
Proteins & Dairy
- 1 1/2 pounds ground beef or ground turkey
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Pantry Items
- 1 can (15 ounces) diced tomatoes
- 1 cup cooked rice
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Prepare the peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Lightly brush the outside and inside of the peppers with olive oil to prevent sticking and place them upright in a baking dish.
- Sauté aromatics: Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Sauté the finely diced onion and minced garlic for 2–3 minutes until softened and fragrant, being careful not to burn the garlic.
- Cook the meat: Add the ground beef (or turkey) to the skillet and cook, breaking it apart with a spoon until browned evenly and no longer pink.
- Add flavorings and mix filling: Stir in the canned diced tomatoes, tomato paste, cooked rice, grated Parmesan cheese, half of the shredded mozzarella cheese, Italian seasoning, paprika, salt, and black pepper. Cook the mixture for 5 minutes, stirring frequently to meld the flavors and heat through.
- Stuff the peppers: Spoon the prepared filling into each bell pepper, pressing down gently to fill the cavity completely and evenly.
- Add cheese topping: Sprinkle the remaining mozzarella cheese evenly over the tops of the stuffed peppers for a delicious cheesy crust.
- Bake covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to allow the peppers to soften and flavors to meld.
- Finish baking uncovered: Remove the foil and bake for an additional 10–15 minutes until the cheese is melted, bubbly, and begins to brown slightly.
- Garnish and serve: Once out of the oven, garnish the stuffed peppers with chopped fresh parsley and serve warm.
Notes
- You can prepare stuffed peppers ahead of time and store them in the refrigerator before baking.
- For a lighter or gluten-free version, substitute cooked quinoa instead of rice.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Using ground turkey instead of beef reduces fat content for a leaner meal.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 85 mg
