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Stuffed Bell Peppers

Savory Stuffed Bell Peppers That Families Will Love

Stuffed Bell Peppers are a delicious dinner option, brimming with flavors that families will love, featuring seasoned meat, veggies, and cheese.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 peppers
Course: DINNER
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 cups Long-Grain White Rice Can substitute with quinoa
  • 4 Bell Peppers Use a mix for color
  • 1 tbsp Extra Virgin Olive Oil Can swap with avocado oil
Filling
  • 1 medium Yellow Onion Can be replaced with shallots
  • 2 cloves Garlic Minced
  • 2 tbsp Tomato Paste Crushed tomatoes can be an alternative
  • 1 lb Lean Ground Beef (or Ground Turkey) Substitute with ground chicken or plant-based meat
  • 1 tsp Dried Oregano Italian seasoning can be used
  • 1 tsp Salt Adjust to taste
  • 1/2 tsp Black Pepper Adjust to taste
  • 1 can Canned Diced Tomatoes Or use fresh tomatoes
  • 1 cup Monterey Jack Cheese For a dairy-free option, substitute with vegan cheese

Equipment

  • skillet
  • baking dish
  • Microwave
  • Oven

Method
 

  1. Cook long-grain white rice according to package instructions until fluffy, then set aside to cool.
  2. Preheat oven to 350ºF (175ºC).
  3. Cut the tops off the bell peppers and remove the seeds; sprinkle with salt and microwave for 3-5 minutes or bake for 20 minutes.
  4. Heat olive oil in a skillet over medium heat; sauté onion until translucent, about 5 minutes. Add garlic and tomato paste, cooking for another 2 minutes.
  5. Stir in the ground beef or turkey, cooking until browned. Drain excess fat and mix in oregano, salt, pepper, diced tomatoes, and rice. Simmer for 5 minutes.
  6. Stuff each bell pepper with the meat and rice mixture, packing them generously.
  7. If using cheese, sprinkle on top of the filling before baking.
  8. Place stuffed peppers in a baking dish, cover with foil, and bake for 30-35 minutes. Remove foil and bake for an additional 10-15 minutes.
  9. Let the peppers rest for a few minutes before serving; garnish with fresh parsley if desired.

Nutrition

Serving: 1pepperCalories: 320kcalCarbohydrates: 30gProtein: 23gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 120mgCalcium: 200mgIron: 3mg

Notes

These stuffed bell peppers can be made ahead and stored in the fridge or freezer for future meals.

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