Classic Stuffed Bell Peppers
Hearty stuffed bell peppers filled with seasoned ground meat, rice, and flavorful herbs, baked until tender. A colorful, comforting dish perfect for a satisfying homemade meal.
Equipment
- 1 oven preheated to 375°F
- 1 baking dish
- 1 frying pan
Ingredients
- 4 large bell peppers red, yellow, or green
- 1 tablespoon olive oil
- 1 lb ground beef or turkey
- 1 cup cooked rice
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup tomato sauce divided
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper to taste
- ½ cup shredded cheese optional
- Fresh parsley or herbs chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly brush the peppers with olive oil and place them in a baking dish.
- Heat a frying pan over medium heat. Cook the chopped onion and minced garlic until soft.
- Add the ground meat to the pan and cook until browned.
- Stir in the cooked rice, half of the tomato sauce, Italian seasoning, paprika, salt, and pepper. Cook the mixture for 2 to 3 minutes, then remove from heat.
- Fill each bell pepper generously with the meat and rice mixture. Top with shredded cheese if desired.
- Pour the remaining tomato sauce into the bottom of the baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the peppers are tender.
- Garnish the stuffed peppers with fresh parsley and serve warm.
Notes
- Pre-boil peppers for 5 minutes to make them softer.
- Substitute brown rice or quinoa for a healthier option.
- Add chili flakes for a spicy kick.
- Store leftovers in the refrigerator for up to 3 days.