Description
These stuffed peppers are filled with a savory blend of ground beef (or turkey), rice, tomatoes, and seasoned with Italian herbs. Topped with melted cheddar cheese, they are the ultimate comfort food for any occasion.
Ingredients
Scale
- 6 bell peppers (any color)
- 1 lb ground beef or ground turkey
- 2 ¼ cups uncooked white rice, cooked
- 15 oz can diced tomatoes
- 8 oz can tomato sauce (¾ cup)
- ¾ cup finely chopped yellow onion
- 2 teaspoons olive oil
- 1 cup shredded cheddar cheese (¼ cup set aside for topping)
- 2 teaspoons Italian seasoning
- 1 ½ teaspoons minced garlic
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart as it cooks.
- Add the chopped onion, garlic, garlic powder, salt, pepper, and Italian seasoning to the skillet. Cook for another 2-3 minutes until the onion is softened.
- Stir in the cooked rice, diced tomatoes (with juices), and tomato sauce. Mix well and simmer for 5-7 minutes.
- Stuff each bell pepper with the meat and rice mixture, packing it tightly. Place the stuffed peppers upright in a baking dish.
- Top each stuffed pepper with shredded cheddar cheese.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with extra cheese if desired.
Notes
- You can substitute the ground beef with ground chicken or a plant-based meat alternative for a lighter or vegetarian option.
- For extra flavor, consider adding a bit of hot sauce or diced jalapeños to the stuffing mixture.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American