Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef (or turkey)
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 1 cup shredded mozzarella or cheddar cheese
- Olive oil (for sautéing)
- Optional: fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
- In a large skillet, heat a bit of olive oil over medium heat. Add diced onion and garlic, sauté until fragrant (about 2–3 minutes).
- Add ground beef. Cook until browned and cooked through. Drain any excess fat.
- Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Let everything simmer for about 5 minutes. Remove from heat.
- Spoon the beef and rice mixture into each hollowed bell pepper. Place the stuffed peppers upright in a baking dish.
- Top each pepper with shredded cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley if desired. Serve hot!
Enjoy these savory, cheesy, and hearty stuffed peppers—perfect for a weeknight dinner! Let me know if you want a vegetarian version too!