Description
This classic Stuffed Bell Peppers with Cheese recipe features colorful bell peppers filled with a savory mixture of ground meat, rice, and seasoned tomatoes, topped with melted cheddar or mozzarella cheese. Perfect for a comforting weeknight dinner, these baked stuffed peppers offer a delicious combination of flavors and textures, garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color)
Filling
- 1 tablespoon olive oil
- 1/2 pound ground beef or ground turkey
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar or mozzarella cheese, divided
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Prepare the Peppers. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Arrange the prepared peppers upright in a baking dish and set aside.
- Cook the Meat. Heat olive oil in a medium skillet over medium heat. Add the ground beef or turkey and cook until browned, about 5 to 7 minutes, stirring occasionally to break up the meat.
- Sauté Aromatics. Add the diced onion and minced garlic to the skillet with the meat. Cook for 2 to 3 minutes until the onion is softened and fragrant.
- Combine Filling Ingredients. Stir in the cooked rice, drained diced tomatoes, Italian seasoning, salt, and pepper. Cook for another 2 minutes to blend flavors and heat through. Remove from heat and mix in half of the shredded cheese to the filling.
- Stuff the Peppers. Spoon the meat and rice mixture evenly into each bell pepper, filling them completely. Arrange the stuffed peppers back into the baking dish, then sprinkle the remaining cheese over the tops.
- Bake Covered. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. This helps the peppers soften and the filling to heat thoroughly.
- Uncover and Finish Baking. Remove the foil and continue baking for 10 to 15 more minutes, or until the peppers are tender and the cheese topping is melted and bubbly.
- Garnish and Serve. Optionally sprinkle chopped fresh parsley over the stuffed peppers before serving. Serve warm and enjoy a hearty, cheesy meal.
Notes
- For a lighter version, substitute cooked quinoa or cauliflower rice instead of regular rice.
- Boost flavor and texture by mixing in black beans or corn into the filling.
- These stuffed peppers reheat well, making them great for meal prepping.
