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Baked Stuffed Bell Peppers

Baked Stuffed Bell Peppers

Baked Stuffed Bell Peppers are a comforting and satisfying meal that combines protein, vegetables, and grains in a delicious package. This recipe is easy to customize and perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 large Bell Peppers (any color)
  • 1 tbsp Olive Oil
  • 1 lb Ground Beef (or ground turkey)
  • 1 medium Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (8 oz) can Tomato Sauce
  • 1/2 cup Cooked Rice (white or brown)
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup Shredded Mozzarella Cheese (plus more for topping)
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 cup Water or Beef Broth

Method
 

  1. Preheat your oven to 375°F (190°C). Wash the bell peppers and cut each in half lengthwise. Remove seeds and membranes. Place cut-side up in a baking dish.
  2. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute.
  3. Add ground beef to the skillet, breaking it up and cooking until browned, about 8-10 minutes. Drain excess fat.
  4. Stir in diced tomatoes, tomato sauce, cooked rice, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
  5. Remove from heat and stir in shredded mozzarella and grated Parmesan until combined.
  6. Spoon the filling into each bell pepper half, packing it snugly.
  7. Pour water or broth into the baking dish around the peppers.
  8. Cover with foil and bake for 30 minutes.
  9. Remove foil, sprinkle additional mozzarella on top, and bake uncovered for another 15-20 minutes until peppers are tender and cheese is bubbly.
  10. Let rest for a few minutes before serving.

Notes

Store leftovers in an airtight container for up to 3-4 days. Can be frozen for 2-3 months. Reheat in the oven or microwave.