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Stuffed Bell Peppers
Flona

Stuffed Bell Peppers

These Stuffed Bell Peppers are packed with a savory mixture of ground beef or turkey, rice, tomatoes, and Italian seasonings, then topped with melted cheese. Baked until tender and bubbly, they make a colorful, complete dinner in one pan.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 peppers
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the peppers
  • 6 bell peppers tops cut off, seeds and membranes removed
  • 1 tablespoon olive oil for greasing the baking dish
For the filling
  • 1 pound ground beef or ground turkey
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1.5 cups cooked rice brown or white
  • 14.5 ounces diced tomatoes drained if very watery
  • 8 ounces tomato sauce
  • 2 teaspoons Italian seasoning
  • 0.5 teaspoon garlic powder
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper
  • 1.5 cups shredded cheese mozzarella, cheddar, or a blend, divided

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Cutting board and knife
  • Mixing spoon

Method
 

  1. Prepare the peppers: Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil. Slice the tops off the bell peppers, remove seeds and membranes, and trim the bottoms if needed so the peppers stand upright. Arrange them snugly in the baking dish.
  2. Sauté onion and meat: In a large skillet over medium heat, warm a drizzle of olive oil. Add the chopped onion and cook until softened. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned and no longer pink. Stir in the minced garlic and cook for 30 seconds.
  3. Add tomatoes and seasonings: Stir in the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and black pepper. Simmer for about 5 minutes, allowing the flavors to blend and the mixture to thicken slightly.
  4. Stir in rice and cheese: Remove the skillet from the heat. Add the cooked rice and half of the shredded cheese, stirring until everything is evenly combined and the cheese begins to melt into the filling.
  5. Fill the peppers: Spoon the warm filling into each prepared pepper, pressing down lightly and mounding it just above the top. Sprinkle the remaining cheese over the tops of the peppers.
  6. Bake: Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for 10–15 minutes, until the peppers are tender when pierced with a fork and the cheese is melted and bubbly.
  7. Rest and serve: Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh herbs if desired and serve warm.

Notes

Make ahead: Assemble the stuffed peppers up to one day in advance, cover, and refrigerate. Add 5–10 minutes to the baking time if starting from cold.
Freezing: Baked stuffed peppers can be cooled, wrapped, and frozen. Thaw overnight in the refrigerator and reheat in the oven until hot throughout.
Vegetarian option: Replace the meat with cooked lentils or a mix of beans and extra vegetables, and use vegetable broth if you thin the sauce.