Here’s a classic recipe for Stuffed Bell Peppers—hearty, flavorful, and perfect for a wholesome meal. 🌶️🍚🥩
🥘 Ingredients (serves 4)
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb (450 g) ground beef or turkey
- 1 cup cooked rice
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1–2 tbsp olive oil
🥄 Instructions
- Preheat oven
Preheat to 375°F (190°C). - Prepare peppers
Cut tops off bell peppers and remove seeds. Lightly brush the outside with olive oil and place upright in a baking dish. - Cook filling
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until browned. Stir in cooked rice and drained diced tomatoes. - Stuff peppers
Spoon the beef and rice mixture into each pepper until full. - Add cheese
Sprinkle shredded cheese on top of each stuffed pepper. - Bake
Cover with foil and bake 30 minutes. Remove foil and bake an additional 10–15 minutes, until peppers are tender and cheese is melted and golden. - Serve
Let cool slightly before serving. Optional: garnish with fresh parsley or basil.
✨ Tips
- For a healthier version, use ground turkey or chicken and brown rice or quinoa.
- You can add corn, black beans, or mushrooms for extra veggies.
- Leftovers store well in the fridge for 2–3 days and reheat easily.
If you want, I can give a slow cooker version where the peppers cook gently in sauce all day—super tender and flavorful. Do you want me to do that?
