Description
Deliciously stuffed bell peppers filled with a comforting mixture of protein, grains, and vegetables, topped with melted cheese and savory tomato sauce.
Ingredients
Scale
- 6 large bell peppers (various colors)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or ground turkey/chicken)
- 1 cup cooked rice (long-grain, brown rice, or quinoa)
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (or mozzarella, Monterey Jack, or a blend)
- 1/4 cup chopped fresh parsley (for garnish, optional)
- 1/2 cup beef broth (or vegetable broth)
Instructions
- Wash bell peppers thoroughly. Cut off the tops and remove seeds and membranes. Chop the pepper tops into small pieces; set aside for the filling.
- Bring a large pot of water to a boil. Add the bell peppers and cook for about 3–5 minutes. Remove them with a slotted spoon and plunge them into a bowl of ice water to stop the cooking process. Drain well.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
- Add ground beef to the skillet and cook until browned. Drain off excess grease.
- Add cooked rice, tomato sauce, diced tomatoes, oregano, basil, salt, pepper, and chopped pepper tops. Stir well and simmer for about 10 minutes.
- Taste and adjust seasonings as needed.
- Preheat oven to 375°F (190°C).
- Spoon filling into the bell peppers, packing it in firmly, and sprinkle shredded cheese over the top.
- Arrange the peppers in a baking dish and pour beef broth into the bottom.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, until peppers are tender and cheese is melted.
- Let peppers cool slightly before serving. Garnish with fresh parsley if desired.
Notes
These stuffed bell peppers are perfect for meal prep. You can assemble them up to 24 hours in advance before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mixed
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: stuffed peppers, bell peppers, family meal, comfort food, easy recipe