Ingredients
Scale
- 4 large bell peppers, any color
- 1 cup cooked rice (white or brown)
- 1 pound ground beef or turkey
- 1 can (15 oz) diced tomatoes
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Feel free to swap the ground meat with a plant-based alternative for a vegetarian twist, or use quinoa instead of rice for a protein-packed variation!
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
- Add the ground beef to the skillet, cooking until browned. Season with salt, pepper, and Italian seasoning. Stir in the diced tomatoes and cooked rice, mixing well. Let the mixture simmer for 5 minutes.
- Place the hollowed-out peppers in a baking dish. Fill each pepper with the beef and rice mixture, pressing down gently to pack the filling.
- Top each stuffed pepper with a generous sprinkle of shredded cheese.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Allow to cool slightly before serving. Enjoy the comforting aroma that fills your home!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pepper Stuffing, recipe, cooking, food
