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Delicious stuffed bell peppers filled with rice, ground meat, and spices

Stuffed Bell Peppers

A nostalgic and comforting dish filled with savory beef, rice, and cheese, perfect for family gatherings or special occasions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large bell peppers Any color
  • 1 lb ground beef or ground turkey Choose your preferred protein
  • 1 cup cooked rice Can be cooked in advance
  • 1 small onion, finely diced
  • 2 cloves garlic, minced Fresh garlic gives it that extra flavor boost!
  • 1 cup tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 cup shredded mozzarella or cheddar cheese Use your favorite cheese for a twist!

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut off the tops of the bell peppers and remove the seeds and membranes.
  3. Rinse the peppers under cool water and set aside.
  4. Boil the peppers in water for about 3-4 minutes until softened slightly.
  5. Drain the peppers and place them upright in a baking dish.
Filling Preparation
  1. In a skillet over medium heat, warm the olive oil until shimmering.
  2. Add the diced onion and sauté for about 5 minutes until softened.
  3. Add the minced garlic and cook for an additional 30 seconds.
  4. Add the ground beef (or turkey) to the skillet, breaking it apart as it cooks until browned.
  5. If there is excessive fat, drain it off.
  6. Stir in the cooked rice, tomato sauce, tomato paste, salt, pepper, Italian seasoning, and paprika.
  7. Let the mixture simmer for about 5 minutes until thick and flavorful.
Assembly
  1. Fill each bell pepper with the prepared filling, pressing down gently.
  2. Sprinkle cheese generously on top of the filling.
  3. Cover the dish loosely with foil and bake for 30 minutes.
  4. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly.

Notes

Leftover stuffed peppers can be stored in the fridge for up to 4 days. To reheat, use a microwave or oven. A fun leftover idea is to chop them up and mix with fresh greens for a salad.