Description
These Stuffed Peppers are the ultimate comfort food, filled with savory rice, ground beef or turkey, tomato sauce, and Italian seasonings. Topped with melted cheese and baked to perfection, they are easy to make, freezer-friendly, and customizable to suit any taste. Perfect for busy weeknights or hearty family meals!
Ingredients
¾ cup uncooked brown rice (or white rice, 1 ½ cups cooked)
6 bell peppers, any color
2 teaspoons olive oil
¾ cup finely chopped yellow onion
1 pound ground beef or ground turkey
3 cloves garlic, minced
15-ounce can diced tomatoes
8-ounce can tomato sauce (¾ cup)
2 teaspoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded mozzarella cheese (or cheddar cheese, 4 ounces), divided
Instructions
- Cook the Rice: Cook the rice according to package directions or your preferred cooking method. Set aside to cool.
- Prep the Peppers: Preheat your oven to 400°F (200°C). Cut the tops off the bell peppers and remove the seeds and membranes.
- Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened. Add the ground beef or turkey to the pan, crumbling it as it cooks. Continue cooking until browned and fully cooked through. Drain off any excess grease, then add the minced garlic and cook for an additional 30 seconds.
- Combine with Tomato Sauce: Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper to the skillet. Reduce heat to low and simmer, stirring for 5 minutes.
- Mix Rice and Cheese: Remove the skillet from heat and stir in the cooked rice and half of the shredded cheese.
- Stuff the Peppers: Pour ½ cup of water into a baking dish. Stuff each bell pepper with the meat and rice mixture, placing them in the baking dish. Sprinkle the remaining shredded cheese on top of the stuffed peppers.
- Bake: Cover the baking dish with aluminum foil that has been lightly sprayed with cooking spray to prevent sticking. Bake for 30 minutes, then uncover and bake for an additional 5 minutes, or until the cheese is lightly browned and the filling is hot. Serve immediately.
Notes
For a vegetarian option, substitute the ground beef or turkey with cooked quinoa, lentils, or black beans.
Feel free to mix up the cheese blend—mozzarella, cheddar, and Parmesan are great choices.
If you prefer softer peppers, roast them in the oven at 375°F for 10-15 minutes before stuffing.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 7g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
