Description
These stuffed bell peppers are bursting with flavor and packed with a hearty filling of seasoned rice, melted cheese, and fresh vegetables. A family favorite, this dish is as versatile as it is delicious—perfect for weeknight dinners or meal prep!
Ingredients
Units
Scale
For the Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tbsp olive oil
For the Filling:
- 1 cup (200g) cooked rice (white or brown)
- 1/2 lb (225g) ground beef or turkey
- 1/2 cup (75g) diced onion
- 1/2 cup (75g) diced tomatoes (fresh or canned)
- 1/2 cup (75g) shredded cheese (cheddar, mozzarella, or a blend)
- 1 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup (60ml) chicken or vegetable broth
Optional Garnish:
- Chopped parsley or cilantro
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Prepare the Bell Peppers:
Lightly brush the outside of the bell peppers with olive oil. Arrange them upright in a baking dish. - Cook the Filling:
Heat a skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it up with a spoon. Drain excess fat, if needed. Add the onion and sauté until softened, about 2-3 minutes. Stir in the diced tomatoes, tomato paste, garlic powder, smoked paprika, oregano, salt, and pepper. Cook for another 2 minutes. - Combine with Rice and Cheese:
Remove the skillet from heat and stir in the cooked rice and half of the shredded cheese. Mix until well combined. - Stuff the Peppers:
Spoon the filling evenly into the prepared bell peppers. Pour the chicken or vegetable broth into the baking dish to keep the peppers moist during baking. - Bake the Peppers:
Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle the remaining cheese over the peppers, and bake for an additional 10 minutes, or until the cheese is melted and bubbly. - Serve:
Garnish with parsley or cilantro and serve warm.
Notes
- Make it vegetarian by substituting the meat with black beans or lentils.
- Use quinoa or cauliflower rice for a low-carb option.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 1g
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 480mg
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg