Description
This easy stuffed bell peppers recipe is a comforting, beginner-friendly dish packed with seasoned ground beef, rice, and tomato sauce, all baked to perfection in sweet bell peppers. It’s a nutritious, customizable, and meal-prep-friendly option that’s perfect for busy weeknights.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground beef (or turkey)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper to taste
- ½ cup shredded cheese (cheddar, mozzarella, or parmesan)
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes inside. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
- Cook the aromatics and meat: Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant. Add the ground beef, breaking it up as it cooks, and continue until it is fully browned. Drain any excess grease.
- Prepare the filling: Stir in the cooked rice, tomato sauce, Italian seasoning, paprika, salt, and black pepper. Let the mixture simmer for a few minutes, allowing the flavors to combine. Adjust seasoning as needed.
- Fill the peppers: Spoon the mixture evenly into the prepared bell peppers, pressing gently to pack the filling. If using cheese, sprinkle some on top for a melty, golden crust.
- Bake the peppers: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the peppers are tender but not overly soft.
- Serve and garnish: Let the stuffed peppers cool slightly before serving. Garnish with fresh parsley and enjoy warm.
Notes
- For extra texture, mix in black beans or corn with the rice.
- Use ground turkey or plant-based meat for a leaner or vegetarian option.
- If you prefer firmer peppers, reduce the baking time by 5 minutes.
- Leftovers store well in the fridge for up to 4 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg