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Stuffed Peppers

Stuffed Peppers

Classic Stuffed Peppers are a hearty and wholesome meal made with colorful bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and seasonings, all topped with melty cheese. Baked until tender, this comforting dish is perfect for a cozy family dinner or make-ahead meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 370 kcal

Ingredients
  

  • 6 large bell peppers any color, tops cut off and seeds removed
  • 1 lb ground beef or ground turkey
  • 1 cup cooked white or brown rice
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 14.5 oz can diced tomatoes, drained
  • 1 cup shredded mozzarella or cheddar cheese divided
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley chopped (optional garnish

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil. Add bell peppers and boil for 3–4 minutes to slightly soften. Drain and set aside.
  • In a large skillet over medium heat, heat olive oil. Add diced onion and cook for 2–3 minutes until softened.
  • Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
  • Stir in garlic, tomato paste, diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Let it cook for 2–3 minutes until well combined.
  • Remove from heat and mix in ½ cup shredded cheese.
  • Place the peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper, pressing down slightly.
  • Top each stuffed pepper with remaining cheese.
  • Add a small amount of water (about ¼ cup) to the bottom of the baking dish to help steam the peppers. Cover with foil.
  • Bake for 30 minutes, then remove foil and bake uncovered for another 10–15 minutes, or until cheese is melted and bubbly.
  • Garnish with chopped parsley if desired, and serve warm.

Notes

  • Make it vegetarian: Substitute cooked lentils, beans, or a meatless crumble in place of the beef.
  • Use quinoa or cauliflower rice: For a lower-carb or gluten-free option.
  • Freeze for later: Stuff and freeze peppers before baking. Thaw in the fridge overnight, then bake as directed.
  • Add spice: Mix in chili flakes or a splash of hot sauce to the filling for heat.
Keyword Stuffed Peppers