Stuffed Bell Peppers (Printable)

Bell peppers filled with a flavorful mix of meat, rice, herbs, and cheese baked to tender perfection.

# What You Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or green), tops cut off, seeds removed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 14 oz ground beef or turkey

→ Grains

05 - 3/4 cup cooked rice (white or brown)

→ Dairy

06 - 1 cup shredded mozzarella or cheddar cheese, divided
07 - 2 tbsp grated Parmesan cheese

→ Sauces & Liquids

08 - 2 cups tomato sauce
09 - 2 tbsp olive oil

→ Seasonings

10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp paprika
13 - Salt and freshly ground black pepper, to taste

→ Optional

14 - 2 tbsp fresh parsley, chopped
15 - 1/4 cup breadcrumbs (optional for added texture)

# Directions:

01 - Preheat oven to 350°F.
02 - Cut off tops of bell peppers, remove seeds and membranes, then set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook chopped onion for 3 to 4 minutes until softened, then add minced garlic and cook for 1 minute more.
04 - Add ground beef or turkey to skillet, breaking it up while cooking until browned and cooked through, approximately 6 to 7 minutes.
05 - Mix cooked rice, half of the shredded cheese (1/2 cup), Parmesan cheese, dried oregano, dried basil, paprika, chopped parsley if using, salt, and black pepper into the cooked meat. Stir thoroughly to combine.
06 - Pour half of the tomato sauce into the bottom of a baking dish large enough to hold the peppers upright.
07 - Fill each bell pepper with the meat and rice mixture, pressing gently to pack. Place stuffed peppers upright in the prepared dish.
08 - Spoon the remaining tomato sauce evenly over the stuffed peppers.
09 - Cover the baking dish with aluminum foil and bake for 35 minutes.
10 - Remove foil, sprinkle remaining shredded cheese and optional breadcrumbs over the tops of the peppers, then bake uncovered for an additional 10 to 15 minutes until cheese is golden and peppers are tender.
11 - Remove from oven and let rest for 5 minutes before serving.

# Helpful Tips:

01 -
  • The combination of tender pepper, savory filling, and gooey cheese creates the most satisfying comfort food
  • These reheat beautifully for lunch the next day, sometimes tasting even better
  • They look impressive on the table but come together with simple pantry ingredients
02 -
  • Overfilling the peppers causes them to split during baking, so leave a little room at the top
  • If your peppers wobble, slice a tiny bit off the bottom to create a flat base without cutting through
  • The peppers are done when a knife easily pierces the flesh but they still hold their shape
03 -
  • Par boil the peppers for 5 minutes if you prefer them softer before stuffing
  • Use a piping bag to fill the peppers if you want a neat presentation
  • Let the filling cool completely before stuffing to prevent the peppers from cooking too fast
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