Description
Classic Stuffed Bell Peppers are filled with seasoned ground beef or turkey, cooked rice, tomatoes, Italian herbs, and melted cheese. This hearty family dinner is easy to prepare, make-ahead friendly, and suitable for freezing.
Ingredients
3/4 cup uncooked brown rice, or 1 1/2 cups cooked white rice
6 bell peppers, any color
2 teaspoons olive oil
3/4 cup yellow onion, finely chopped
1 pound ground beef or ground turkey
3 cloves garlic, minced
1 can diced tomatoes, 15 ounces
3/4 cup tomato sauce, 8 ounces
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella or cheddar cheese, divided
1/2 cup water
Instructions
1. Cook the rice according to the package directions, then set it aside to cool slightly.
2. Preheat the oven to 400 degrees Fahrenheit.
3. Cut the tops from the bell peppers and remove the seeds and membranes.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the chopped onion and cook for 2 to 3 minutes until softened.
6. Add the ground beef or turkey and cook until browned, breaking it into small pieces as it cooks.
7. Drain any excess grease from the skillet if necessary.
8. Stir in the minced garlic and cook for 30 seconds.
9. Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and black pepper.
10. Reduce the heat to low and simmer the filling for 5 minutes.
11. Remove the skillet from the heat.
12. Stir in the cooked rice and half of the shredded cheese.
13. Pour 1/2 cup water into the bottom of a baking dish.
14. Fill each prepared bell pepper with the meat and rice mixture.
15. Arrange the stuffed peppers upright in the baking dish.
16. Sprinkle the remaining shredded cheese over the tops.
17. Lightly coat a sheet of aluminum foil with cooking spray and cover the baking dish.
18. Bake the peppers for 30 minutes.
19. Remove the foil and bake for another 5 minutes until the cheese is melted and lightly browned.
20. Let the stuffed peppers rest for several minutes before serving.
Notes
Choose bell peppers with flat bottoms so they remain upright while baking.
You may use ground beef, ground turkey, ground chicken, or Italian sausage.
Brown rice, white rice, quinoa, or cauliflower rice can be used in the filling.
Do not pack the filling too tightly because it may expand slightly while baking.
Assemble the peppers up to 1 day in advance and keep them covered in the refrigerator.
Store baked leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in a covered baking dish at 375 degrees Fahrenheit until steaming hot.
For quicker reheating, cut the peppers in half before using the microwave.
To freeze, assemble the peppers but do not bake them.
Freeze the filled peppers in a baking dish for 1 to 2 hours, then transfer them to a freezer-safe bag or container.
Store frozen stuffed peppers for up to 3 months.
Thaw frozen peppers completely in the refrigerator for about 24 hours before baking.
Nutrition values are estimates and may vary depending on the meat, cheese, rice, and ingredient brands used.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 381
- Sugar: 9 g
- Sodium: 649 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 66 mg