Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb ground beef (or turkey for a lighter option)
- 1 cup cooked rice (white or brown)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella or cheddar cheese
- Fresh parsley for garnish (optional)
Instructions
- Start by washing the bell peppers and cutting them in half lengthwise. Remove the seeds and membranes to create hollow ‘boats’ for the filling. If needed, trim a small slice from the bottom of each pepper half so they sit flat in the baking dish.
- In a large skillet over medium heat, brown the ground beef with the diced onion and minced garlic until fully cooked (about 5-7 minutes). Drain any excess fat, then stir in the tomato sauce, Italian seasoning, salt, and pepper. Let it simmer for 2 minutes to blend the flavors.
- Add the cooked rice to the beef mixture and stir until well combined. Taste and adjust seasoning if needed. The filling should be moist but not too runny—if it’s too dry, add a splash of water or extra tomato sauce.
- Preheat the oven to 375°F (190°C). Arrange the pepper halves in a baking dish and generously fill each with the beef-rice mixture. Top with shredded cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and golden.
Notes
- Use pre-cooked rice to save time—leftover rice works great!
- For extra flavor, add a pinch of red pepper flakes or smoked paprika.
- If the peppers aren’t sitting flat, slice a thin piece off the bottom.
- Swap ground beef for turkey, chicken, or plant-based crumbles for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg