Description
These hearty and flavorful stuffed bell peppers are filled with a savory mixture of ground beef or turkey, brown rice, tomatoes, and cheese, baked to perfection. This classic comfort food is perfect for a wholesome family dinner, offering a balanced combination of protein, vegetables, and grains all in one dish.
Ingredients
Scale
Rice
- ¾ cup uncooked brown rice (or white rice, 1 ½ cups cooked)
Stuffed Peppers
- 6 bell peppers, any color
- 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. Set aside to cool before using 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, creating hollow cavities for stuffing.
- Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 2-3 minutes until softened. Add the ground beef or turkey, breaking it apart with a spatula, and cook until browned and fully cooked through. Drain excess grease. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Combine with Tomato Sauce: Pour in the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Reduce heat to low and let the mixture simmer for about 5 minutes, stirring occasionally to blend flavors.
- Mix Rice and Cheese: Remove the skillet from heat and stir in the cooked rice along with half of the shredded mozzarella cheese to create a creamy and cohesive filling.
- Stuff the Peppers: Pour ½ cup of water into a baking dish to help steam the peppers while baking. Stuff each hollowed bell pepper generously with the meat and rice mixture. Arrange stuffed peppers upright in the baking dish. Sprinkle the remaining mozzarella cheese evenly on top of each stuffed pepper.
- Bake: Cover the baking dish with aluminum foil lightly sprayed with cooking spray to prevent sticking. Bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 5 minutes or until the cheese is lightly browned and the filling is heated through. Serve hot immediately.
Notes
- You can substitute the ground beef with ground turkey or a plant-based meat alternative for a lighter or vegetarian version.
- Use white rice if you prefer a softer texture, but brown rice adds more fiber and nutrients.
- If you like spicier stuffed peppers, add a pinch of red chili flakes or cayenne pepper to the filling mixture.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this recipe gluten-free, ensure the tomato sauce and seasonings do not contain gluten additives.
