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Stuffed Bell Peppers

A hearty and flavorful dish featuring bell peppers stuffed with a savory filling of ground meat, rice, and cheese, perfect for busy weeknights and meal preparation.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bell peppers Choose a mix of red, yellow, and green for a vibrant presentation.
  • 1 lb ground beef or turkey Use turkey for a leaner option.
  • 1 cup cooked rice Use leftover rice to make this dish economical.
  • 2 tbsp olive oil Adds flavor and helps sauté the vegetables.
  • 1 piece onion, chopped Provides a savory base for the filling.
  • 2 cloves garlic, minced Enhances flavor and adds aromatic depth.
  • 1 can (15 oz) tomato sauce Acts as a moistening agent and binds flavors together.
  • ½ cup grated Parmesan Contributes a salty kick and creamy texture.
  • ½ cup shredded mozzarella Adds melty goodness to the top.
  • 2 tbsp chopped parsley For garnish, brings freshness and color.
  • 1 tsp salt Essential for seasoning.
  • ½ tsp black pepper Enhances overall flavor.
  • ½ tsp paprika (optional) Adds subtle warmth to the dish.

Method
 

Preparation
  1. Preheat your oven to 375°F and grease your baking dish.
  2. Slice and clean the bell peppers, removing the seeds and membranes. Chop off the tops and set them aside.
  3. In a skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and chopped bell pepper tops. Sauté until the onion is translucent, about 5–7 minutes.
  4. Add the ground beef or turkey to the skillet and cook until browned, about 5–7 minutes.
  5. Stir in the cooked rice, tomato sauce, grated Parmesan, salt, black pepper, and optional paprika into the meat mixture. Cook for 2–3 minutes until well combined and heated through.
Assembly and Cooking
  1. Stuff each bell pepper generously with the meat mixture.
  2. Sprinkle shredded mozzarella on top of the stuffed peppers.
  3. Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown.
Serving
  1. Let the stuffed peppers rest for a few minutes. Garnish with chopped parsley before serving warm.

Notes

Consider making a double batch and using various toppings like sour cream or avocado. Store leftovers in an airtight container for up to 3 days, or freeze them for later.