Description
This classic Stuffed Peppers recipe features bell peppers filled with a savory mixture of browned ground beef or turkey, cooked rice, tomatoes, and Italian seasonings, topped with melted mozzarella cheese. Baked to perfection, these stuffed peppers offer a comforting and hearty meal that’s perfect for family dinners.
Ingredients
Scale
Main Ingredients
- ¾ cup uncooked brown rice (or white rice, 1 ½ cups cooked)
- 6 bell peppers, any color
- 2 teaspoons olive oil
- ¾ cup finely chopped yellow onion
- 1 pound ground beef or ground turkey
- 3 cloves garlic, minced
- 15-ounce can diced tomatoes
- 8-ounce can tomato sauce (¾ cup)
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded mozzarella cheese (or cheddar cheese, 4 ounces), divided
Instructions
- Cook the Rice: Cook the rice according to package directions or your preferred method. Once cooked, set it aside to cool.
- Prep the Peppers: Preheat your oven to 400°F (200°C). Cut the tops off the bell peppers and remove the seeds and membranes carefully to create hollow peppers ready for stuffing.
- Cook the Filling: Heat olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook for 2-3 minutes until softened. Add the ground beef or turkey, crumbling it as you cook. Continue cooking until the meat is browned and fully cooked. Drain excess grease. Add minced garlic and cook for an additional 30 seconds.
- Combine with Tomato Sauce: Add diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper to the skillet. Reduce heat to low and let the mixture simmer for 5 minutes, stirring occasionally to blend flavors.
- Mix Rice and Cheese: Remove skillet from heat. Stir in the cooked rice and half of the shredded mozzarella cheese to the meat mixture evenly.
- Stuff the Peppers: Pour ½ cup of water into a baking dish. Stuff each bell pepper with the meat and rice mixture, packing them well. Place the stuffed peppers upright in the baking dish. Sprinkle the remaining shredded cheese on top of each stuffed pepper.
- Bake: Lightly spray aluminum foil with cooking spray and cover the baking dish tightly. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 5 minutes or until the cheese is lightly browned and the filling is hot throughout. Serve immediately.
Notes
- You can substitute ground beef with ground turkey or even a plant-based ground meat alternative for a lighter version.
- If you prefer a spicier filling, add red pepper flakes or chopped jalapeños to the skillet when cooking the meat.
- To make the recipe gluten free, ensure that all canned tomato products and seasonings you use are certified gluten free.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
