Description
These stuffed peppers are a delicious and satisfying meal option that combines flavorful ground meat with rice, tomatoes, and cheese, all baked inside tender bell peppers until perfectly cooked and topped with gooey melted cheese.
Ingredients
Scale
Bell Peppers:
- 4 large bell peppers (any color)
Meat Mixture:
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 cup cooked rice
- 1 cup canned diced tomatoes, drained
- 1 cup shredded mozzarella or cheddar cheese, divided
- 1/2 cup tomato sauce or marinara
- Chopped parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare Peppers: Slice the tops off the bell peppers, remove seeds and membranes, and brush with olive oil.
- Cook Meat: In a skillet, cook ground meat until browned. Add onion, garlic, and sauté. Stir in seasoning, salt, pepper, rice, tomatoes, and half of the cheese.
- Fill Peppers: Spoon filling into each pepper. Top with tomato sauce and remaining cheese.
- Bake: Cover with foil and bake for 30 minutes. Then, remove foil and bake for additional 10–15 minutes.
- Serve: Garnish with parsley before serving.
Notes
- Quinoa or cauliflower rice can be used as a low-carb substitute.
- Stuffed peppers freeze well; wrap tightly before baking and store in the freezer for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 410
- Sugar: 6g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
