Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground beef or turkey
- 1 cup cooked rice or quinoa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers and remove the seeds and membranes. Lightly oil the peppers, then place them in a baking dish.
- In a large skillet, brown the ground meat over medium heat until fully cooked. Add chopped onions and minced garlic, sauté until fragrant. Stir in diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Cook for a few minutes until well combined and heated through.
- Divide the filling evenly among the prepared peppers. Top each with shredded cheese. Cover the baking dish with foil.
- Place the dish in the preheated oven and bake for about 30 minutes. Remove the foil during the last 10 minutes to melt and brown the cheese.
- Once baked, garnish with fresh parsley or basil, and serve hot. These stuffed peppers pair well with a side salad or crusty bread for a complete meal.
Notes
- You can substitute ground beef with ground turkey, chicken, or plant-based protein for a healthier or vegetarian version.
- To make ahead, prepare the stuffing and assemble the peppers, then refrigerate until ready to bake.
- Leftovers can be stored in an airtight container refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Easy, Family-Friendly
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg