Description
Stuffed Bell Peppers are a customizable and flavorful dish packed with rice, vegetables, and your choice of protein. Perfect for lunch or dinner, these peppers are easy to make, satisfying, and can be made to suit various dietary preferences. Baked until tender, this dish is a versatile favorite that’s great for meal prep or feeding the family.
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef (or substitute with turkey or chicken)
- 1 cup cooked rice (white, brown, or quinoa)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 can diced tomatoes (14.5 oz)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Heat a tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, cooking for about 2 minutes until softened.
- Add the ground beef (or your protein choice) to the pan, cooking until browned and crumbled, about 5-7 minutes.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for an additional 2-3 minutes until well combined.
- Stuff each bell pepper with the meat and rice mixture, packing it in tightly.
- Place the stuffed peppers in a baking dish. Cover with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
- Remove the foil, sprinkle the shredded cheese on top of each stuffed pepper, and return to the oven. Bake for an additional 5 minutes until the cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the microwave or bake at 350°F (175°C) for about 15-20 minutes until heated through.
- Prep Time: 15min
- Cook Time: 40min
- Category: Dinner
- Method: Baking
- Cuisine: American
