Description
Tender bell peppers stuffed with a savory mixture of seasoned ground beef, rice, tomatoes, and melted cheese, then baked until soft and flavorful. This quick and easy meal is hearty, comforting, and perfect for weeknight dinners or meal prep.
Ingredients
- 4 large bell peppers, tops cut off and seeds removed
- 1 tablespoon olive oil
- 1 pound (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (180 g) cooked white rice
- 1 can (14.5 ounces / 410 g) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup (100 g) shredded mozzarella or cheddar cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Bring a large pot of water to a boil and cook the hollowed peppers for about 5 minutes to slightly soften. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
- Stir in the cooked rice, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 3–4 minutes to combine flavors.
- Spoon the filling evenly into the prepared peppers and place them upright in the baking dish.
- Cover with foil and bake for 25 minutes. Remove foil, sprinkle cheese on top, and bake uncovered for another 10–15 minutes until cheese is melted and bubbly.
- Garnish with chopped parsley before serving if desired.
Notes
- You can substitute ground turkey or chicken for a lighter option.
- For a vegetarian version, replace the meat with black beans or lentils and add extra vegetables.
- Add red pepper flakes or diced jalapeños for a spicier flavor.
- Stuffed peppers can be prepared a day ahead and refrigerated before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
