A warm, hearty, and comforting twist on classic stuffed peppers—without the extra work of stuffing!
✅ Ingredients
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1 lb ground beef (or turkey)
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1 medium onion, chopped
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2 cloves garlic, minced
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2 cups cooked rice (white or brown)
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1 can (14.5 oz) diced tomatoes, undrained
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1 can (8 oz) tomato sauce
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1 cup bell peppers, chopped (mix of red, green & yellow)
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1 tsp Italian seasoning
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1 tsp paprika
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Salt & pepper, to taste
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1 ½ cups shredded cheese (cheddar or mozzarella)
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Fresh parsley, for garnish (optional)
👩🍳 Instructions
1. Cook the Meat
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Preheat oven to 350°F (175°C).
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In a large skillet, cook ground beef and chopped onion over medium heat until browned and onions are tender.
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Add the minced garlic; cook for 1 minute more.
2. Combine Ingredients
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Stir in:
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cooked rice
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diced tomatoes (with juice)
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tomato sauce
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chopped bell peppers
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Italian seasoning
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paprika
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salt & pepper
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Mix thoroughly until everything is evenly combined.
3. Transfer to Baking Dish
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Pour mixture into a greased 9×13-inch baking dish.
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Spread evenly.
4. Add Cheese
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Sprinkle shredded cheese generously over the top.
5. Bake
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Cover with foil and bake for 25 minutes.
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Remove foil and bake an additional 10–15 minutes, until cheese is melted, bubbly, and lightly golden.
6. Serve
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Let stand for a few minutes before serving.
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Garnish with fresh parsley if desired.
⏱️ Time
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Prep: 15 minutes
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Cook: 40 minutes
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Servings: 6–8
If you’d like, I can also provide:
🍚 A low-carb or cauliflower-rice version
🧀 A cheesy Mexican-style variation
🌶️ A spicy version with jalapeños