🫑 Stuffed Bell Peppers
Comforting • Nutritious • Family Favorite
🕒 Time
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Prep: 20 minutes
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Bake: 35–40 minutes
🍽 Yield
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6 stuffed peppers (3–4 servings)
🧾 INGREDIENTS
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6 large bell peppers (any color)
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1 lb lean ground beef (or turkey)
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1 cup cooked rice (white, brown, or cauliflower rice for low-carb)
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1 small onion, diced
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2 cloves garlic, minced
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1 (15 oz) can diced tomatoes, drained
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1 cup tomato sauce
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1 tsp Italian seasoning
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½ tsp paprika
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½ tsp salt
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¼ tsp black pepper
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1 cup shredded mozzarella or cheddar cheese
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2 tbsp chopped parsley (optional)
👩🍳 INSTRUCTIONS
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Prep peppers
Preheat oven to 375°F (190°C).
Cut tops off peppers and remove seeds. Place in baking dish. -
Cook filling
In a skillet, brown ground meat with onion until cooked. Add garlic and cook 30 seconds. -
Mix filling
Stir in cooked rice, diced tomatoes, ½ cup tomato sauce, seasonings. Simmer 3–5 minutes. -
Stuff peppers
Spoon filling into peppers. Top with remaining tomato sauce. -
Bake
Cover loosely with foil and bake 30 minutes. -
Add cheese
Remove foil, sprinkle cheese on top, bake 5–10 minutes more until melted. -
Serve
Garnish with parsley and enjoy.
🍽 Serving Ideas
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Side salad
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Garlic bread
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Steamed veggies
❓ Q & A
Q: Can I make stuffed peppers ahead of time?
A: Yes—assemble and refrigerate up to 24 hours before baking.
Q: Can I freeze stuffed bell peppers?
A: Absolutely! Freeze baked or unbaked peppers up to 3 months.
Q: How do I keep peppers from getting too soft?
A: Don’t pre-boil them. Bake just until tender.
Q: Can I make them low-carb?
A: Use cauliflower rice instead of regular rice.
Q: Can I make them vegetarian?
A: Yes—replace meat with beans, lentils, or mushrooms.
Q: What cheese works best?
A: Mozzarella for meltiness, cheddar for flavor, or pepper jack for spice.
Q: How long do leftovers last?
A: 3–4 days refrigerated. Reheat gently.