Ingredients
4 large bell peppers (any color)
1 lb ground beef (or ground turkey)
1 cup cooked rice (white or brown)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup canned diced tomatoes (drained)
1 cup tomato sauce, divided
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded mozzarella or cheddar cheese
1 tbsp olive oil
Instructions
Preheat oven to 375°F (190°C).
Prepare peppers: Slice tops off bell peppers and remove seeds and membranes. Place peppers upright in a baking dish.
Cook filling: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3–4 minutes. Add garlic and cook 30 seconds more.
Brown meat: Add ground beef and cook until no longer pink. Drain excess fat if needed.
Mix filling: Stir in cooked rice, diced tomatoes, half of the tomato sauce, Italian seasoning, salt, and pepper.
Stuff peppers: Spoon filling evenly into peppers. Pour remaining tomato sauce around the peppers in the dish.
Bake: Cover with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top, and bake uncovered for another 10–15 minutes, until peppers are tender and cheese is bubbly.
Serve: Let rest 5 minutes before serving.
Notes
Cooking Tips
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Par-cook peppers in boiling water for 5 minutes if you prefer extra-soft peppers.
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Uniform size matters: Choose peppers similar in size so they cook evenly.
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Extra flavor: Add Worcestershire sauce or smoked paprika to the filling for depth.
Variations
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Vegetarian: Replace meat with black beans, lentils, or a plant-based crumble.
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Low-carb: Swap rice for cauliflower rice.
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Mexican-style: Use taco seasoning, add corn and black beans, and top with pepper jack cheese.
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Italian-style: Add marinara sauce, basil, and Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g