Description

These classic stuffed peppers are filled with a hearty mix of ground beef, rice, tomatoes, and spices, then topped with melty cheese and baked until perfectly tender. It’s a family-friendly dinner that’s simple, satisfying, and full of flavor.

Ingredients

4 large bell peppers (any color), tops cut off and seeds removed
1 lb ground beef (or ground turkey)
1 cup cooked white or brown rice
1 small onion, diced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, drained
1 tablespoon tomato paste
1 teaspoon Italian seasoning
Salt and black pepper, to taste
1 cup shredded mozzarella or cheddar cheese
1 tablespoon olive oil

Fresh parsley, for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare peppers: Slice the tops off the peppers and remove the seeds and membranes. Lightly brush with olive oil and place cut-side up in the baking dish. Bake for 10 minutes to soften slightly while you prepare the filling.
Cook the filling: In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain excess grease.
Stir in garlic, diced tomatoes, tomato paste, rice, Italian seasoning, salt, and pepper. Let cook for 2–3 minutes until well combined and heated through.
Stuff the peppers: Remove peppers from the oven. Fill each with the meat and rice mixture, pressing down gently to pack it in.
Top with cheese and return to oven. Bake uncovered for 20–25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Garnish with fresh parsley and serve warm.

Notes

Use quinoa instead of rice for a protein boost.
For a saucier version, pour a little marinara sauce into the baking dish before baking.
Make it vegetarian by using black beans or lentils instead of meat.