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Easy Stuffed Peppers

A hearty and flexible recipe combining rice, meat, veggies, and cheese wrapped in tender bell peppers. Perfect for an impressive yet simple dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 6 bell peppers any color, but red and yellow are the sweetest
  • 1 pound ground beef or turkey if you’re feeling lighter
  • 1 cup cooked rice
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz
  • 1 cup shredded cheese cheddar or mozzarella
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • Olive oil

Method
 

  1. Cut the tops off the bell peppers and scoop out the seeds, keeping the sides intact.
  2. Bring a pot of water to a boil, drop in the peppers, and boil for 5 minutes to soften. Drain them upside down on a towel.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, cooking for about 3 minutes until fragrant.
  4. Add ground beef to the skillet and cook until browned, breaking it apart as it cooks. Season with salt, pepper, and Italian seasoning.
  5. Stir in cooked rice and diced tomatoes. Simmer for a few minutes to allow flavors to blend.
  6. Preheat oven to 375°F (190°C).
  7. Spoon the filling into each prepared bell pepper and top with shredded cheese.
  8. Arrange stuffed peppers in a baking dish. Add a splash of water to the bottom of the dish, cover with foil, and bake for 25 minutes.
  9. Remove the foil and bake uncovered for an additional 10 minutes, until the cheese is golden and bubbly.

Notes

To enhance flavor and creaminess, try mixing a spoonful of cream cheese or sour cream into the filling. For a vegetarian version, replace the meat with beans or extra vegetables. Cooked quinoa can replace rice for a healthier variation.