Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground beef or turkey (vegetarian option: lentils or plant-based protein)
- 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, mozzarella, or a blend)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh herbs such as parsley or basil for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cut tops off the bell peppers, remove seeds and membranes. Brush lightly with olive oil and place in a baking dish.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and minced garlic; cook until fragrant and translucent.
- Add ground meat and cook until browned. Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for a few minutes to blend flavors.
- Stuff each prepared pepper with the meat and rice mixture. Top with shredded cheese and place in the baking dish. Cover with foil.
- Bake for 30 minutes, then remove foil and bake an additional 10 minutes until cheese is golden and bubbly. Garnish with fresh herbs before serving.
Notes
- For meal prep, assemble the stuffed peppers a few hours ahead and refrigerate. Bake when ready.
- Substitute ground turkey, chicken, or plant-based proteins for variation.
- To add extra flavor, sprinkle red pepper flakes or hot sauce on top before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American, Italian
- Diet: Gluten-Free (if using gluten-free cheese and rice)
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg