Description
This classic stuffed peppers recipe features bell peppers filled with a savory mixture of ground beef or turkey, rice, tomatoes, and Italian seasonings, topped with melted mozzarella cheese. Baked to perfection, these hearty stuffed peppers make a comforting and flavorful meal perfect for family dinners.
Ingredients
Scale
Rice
- ¾ cup uncooked brown rice (or white rice, 1 ½ cups cooked)
Peppers
- 6 bell peppers, any color
Filling
- 2 teaspoons olive oil
- ¾ cup finely chopped yellow onion
- 1 pound ground beef or ground turkey
- 3 cloves garlic, minced
- 15-ounce can diced tomatoes
- 8-ounce can tomato sauce (¾ cup)
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded mozzarella cheese (or cheddar cheese, 4 ounces), divided
Instructions
- Cook the Rice: Cook the rice according to package directions or your preferred cooking method. Once cooked, set the rice aside to cool slightly before using it in the filling.
- Prep the Peppers: Preheat your oven to 400°F (200°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes to create hollow cups for stuffing.
- Cook the Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the ground beef or turkey, breaking it up with a spoon, and cook until fully browned. Drain any excess grease, then stir in the minced garlic and cook for an additional 30 seconds.
- Combine with Tomato Sauce: Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper to the skillet. Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally to combine flavors.
- Mix Rice and Cheese: Remove the skillet from heat and stir in the cooked rice and half of the shredded mozzarella cheese until well combined.
- Stuff the Peppers: Pour ½ cup of water into a baking dish. Stuff each bell pepper with the meat and rice mixture, arranging them upright in the baking dish. Sprinkle the remaining shredded cheese evenly on top of each stuffed pepper.
- Bake: Cover the baking dish with aluminum foil that has been lightly sprayed with cooking spray to prevent sticking. Bake for 30 minutes, then remove the foil and bake uncovered for an additional 5 minutes, or until the cheese on top is lightly browned and bubbly. Serve the stuffed peppers hot.
Notes
- You can substitute ground turkey with ground chicken, pork, or a plant-based ground meat if preferred.
- For a vegetarian version, omit the meat and add cooked lentils or beans to the rice mixture.
- If you prefer softer peppers, you may parboil the peppers for 5 minutes before stuffing and baking.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
- Use low-fat cheese or omit cheese to reduce fat content if desired.
