Description

Stuffed bell peppers are a hearty and delicious dish that combines a colorful mix of vegetables, grains, and protein, all encased in a tender bell pepper. It’s an easy-to-make, customizable, and satisfying meal perfect for any occasion.

Ingredients

4 large bell peppers (any color)

1 cup cooked rice (or quinoa)

1 lb ground beef (or turkey)

1 medium onion, chopped

2 cloves garlic, minced

1 can diced tomatoes (14.5 oz)

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon pepper

1 cup shredded cheese (cheddar, mozzarella, or a mix)

Olive oil for greasing

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Lightly coat the peppers with olive oil and place them in a baking dish.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
Add the ground beef (or turkey) to the skillet and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat if needed.
Stir in the diced tomatoes, cooked rice (or quinoa), oregano, basil, salt, and pepper. Mix well and cook for an additional 2-3 minutes to combine the flavors.
Stuff each bell pepper with the mixture, packing it in tightly. Sprinkle the shredded cheese on top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the peppers are tender and the cheese is melted and bubbly.
Remove from the oven and let them cool for a few minutes before serving.

Notes

Vegetarian Option: Use black beans, lentils, or tofu instead of ground meat for a plant-based version.
For a spicy kick, add chopped jalapeños or chili flakes to the filling.
To make the dish grain-free, substitute rice with cauliflower rice or diced vegetables.
Experiment with different cheeses like feta, goat cheese, or Parmesan for extra flavor.
Leftovers can be stored in the fridge for 3-4 days and reheated in the microwave or oven.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 350
Sugar: 6g
Sodium: 650mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 20g
Cholesterol: 45mg