Stuffed Bell Peppers
Colorful, comforting stuffed bell peppers filled with ground turkey or lean beef, rice, and cheese. A hearty meal perfect for weeknight dinners.
Ingredients
Main Ingredients
- 4 medium medium bell peppers (red, yellow, or green)
- 1 lb ground turkey or lean beef
- 1 cup cooked rice (white or brown)
- 1 can 14.5 oz can diced tomatoes, drained
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional: Italian seasoning, herbs of choice
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Cut the tops off the bell peppers and remove the seeds. Set the tops aside for later use.
- In a skillet over medium heat, sauté the chopped onion and minced garlic until they become fragrant, about 2-3 minutes.
- Add the ground turkey or beef to the skillet, cooking until browned. Drain any excess fat from the meat.
- In a large bowl, mix the meat mixture with cooked rice, drained diced tomatoes, salt, pepper, and any additional seasonings you prefer.
- Generously stuff each pepper with the filling mixture and place them upright in the prepared baking dish.
Cooking
- Cover the dish with aluminum foil and bake for about 30 minutes.
- Remove the foil, sprinkle shredded cheddar cheese on top of each pepper, and bake uncovered for an additional 10 minutes or until bubbly and golden brown.
Notes
Allow stuffed peppers to rest for a few minutes after baking. Pair with a fresh green salad or homemade garlic bread. Store leftover peppers in an airtight container in the refrigerator for up to four days, or freeze for up to three months.