Are you ready to transform an ordinary weeknight dinner into a mouthwatering culinary adventure? These Baked Stuffed Bell Peppers are about to become your new favorite go-to meal that combines hearty protein, perfectly cooked rice, and vibrant bell peppers in one irresistible dish. Whether you're a busy parent, a cooking novice, or a seasoned chef, this recipe promises to deliver maximum flavor with minimal effort - and trust us, your family will be asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 pound ground beef or turkey
- 1 can diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your stuffed peppers will cook evenly and thoroughly.
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Rinse them under cold water to clean them, then set them aside to drain.
- In a large skillet, over medium heat, add the ground beef or turkey. Cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
- Once the meat is cooked through, drain any excess fat from the skillet. Add the can of diced tomatoes (including the juice) to the skillet, followed by the cooked rice, Italian seasoning, salt, and pepper. Stir everything together until well combined.
- Let the mixture simmer for about 5 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- Remove the skillet from heat and stir in ½ cup of the shredded cheese, mixing until it is melted and evenly distributed throughout the filling.
- Carefully spoon the meat and rice mixture into each bell pepper, packing it down gently to ensure they are filled to the top.
- Place the stuffed peppers upright in a baking dish. If they are unstable, you can slice a small amount off the bottom to create a flat surface.
- Cover the baking dish with aluminum foil to keep the peppers moist while they bake. Place the dish in the preheated oven.
- Bake the stuffed peppers for 25 minutes. After 25 minutes, remove the foil and sprinkle the remaining ½ cup of shredded cheese on top of each pepper.
- Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once done, remove the baking dish from the oven and let the stuffed peppers cool for a few minutes before serving.
- Serve the baked stuffed bell peppers warm, and enjoy your delicious meal!
Tips
- Choose bell peppers that are firm, symmetrical, and have a flat bottom for easier standing in the baking dish.
- For extra flavor, consider using a mix of ground meats like beef and pork, or try a vegetarian version with black beans and quinoa.
- Don't skip draining excess fat from the meat - this prevents your stuffed peppers from becoming soggy.
- Experiment with different cheese varieties like pepper jack, mozzarella, or a Mexican blend to change up the flavor profile.
- If you want to prep ahead, you can assemble the stuffed peppers and refrigerate them for up to 24 hours before baking.
- For a low-carb version, replace rice with cauliflower rice or use fewer grains.
- Always let the peppers rest for a few minutes after baking to allow the filling to set and make them easier to serve.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
