Print

Classic Stuffed Bell Peppers

Close-up of golden yellow stuffed bell peppers filled with seasoned ground meat and rice, topped with melted cheese and parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A family-friendly recipe for stuffed bell peppers with a ground meat and rice filling, offering options for lighter variations.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tbsp olive oil
  • 1 lb ground beef or turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can tomato sauce
  • 1 cup cooked rice (white or brown)
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. You can par-roast the peppers for 10-15 minutes at 375°F (190°C) while you prepare the filling for a softer pepper.
  3. Heat olive oil in a large skillet over medium heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the tomato sauce, cooked rice, oregano, salt, and pepper. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
  6. Spoon the filling evenly into the prepared bell peppers.
  7. Place the stuffed peppers in a baking dish. You can add a little water or tomato sauce to the bottom of the dish to help keep the peppers moist.
  8. Cover the baking dish with foil and bake for 30 minutes.
  9. Remove the foil, sprinkle the cheese over the top of the peppers, and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Notes

  • For a lighter version, use ground turkey and swap the white rice for cooked quinoa or omit the rice entirely.
  • You can prepare the filling ahead of time and refrigerate it. Stuff the peppers just before baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
  • Consider this a great option for meal planning.

Nutrition

Find it online: https://www.unfoldrecipes.com/stuffed-bell-peppers-recipe/