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Classic Stuffed Bell Peppers

A vibrant and satisfying dish featuring bell peppers filled with a savory mixture of rice, ground meat, and zesty tomato sauce that's perfect for the whole family.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 pound ground beef (or turkey) Choose your preferred protein
  • 1 cup cooked rice Any variety of rice works
  • 1 can (15 oz) diced tomatoes Canned or fresh
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional) Use your favorite type of cheese
  • Fresh parsley for garnish (optional)
For the peppers
  • 4 large bell peppers (any color) Choose vibrant colors for visual appeal

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds. Lightly blanch them in boiling water for 5 minutes to soften, then set aside.
Cooking
  1. In a large skillet over medium heat, cook the chopped onion and minced garlic until softened.
  2. Add the ground beef (or turkey), cooking until browned. Drain excess fat if necessary.
  3. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Allow to simmer for about 5 minutes, letting all the flavors meld.
Assembly
  1. Carefully fill each bell pepper with the meat and rice mixture, pressing down gently to pack it in.
  2. If desired, top with shredded cheese.
Baking
  1. Place the stuffed peppers upright in a baking dish, adding a splash of water to the bottom.
  2. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and cheese is bubbly.
Serving
  1. Garnish with fresh parsley and enjoy!

Notes

Customize the filling by swapping out the ground meat for black beans or quinoa for a healthier alternative. You can prepare the filling a day in advance to save time. Don't overcook the peppers before baking to avoid sogginess.