Print
For the Peppers:
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Filling:
- 1 lb ground beef or turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 (14.5 oz) can diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
For Topping:
- 1 ½ cups shredded cheddar or mozzarella cheese
- Chopped parsley (optional, for garnish)
How to Make Easy Stuffed Bell Peppers
Step 1: Prep the Bell Peppers
- Cut the tops off the peppers and remove seeds and membranes.
- Boil peppers in a large pot of water for 5 minutes to soften slightly.
- Drain and place them cut side up in a baking dish.
Step 2: Cook the Filling
- In a skillet, heat olive oil over medium heat.
- Add ground meat and cook until browned.
- Stir in onion and garlic, cook for 2-3 minutes until softened.
- Mix in rice, diced tomatoes, Italian seasoning, salt, and pepper.
- Simmer for 5 minutes, then remove from heat.
Step 3: Stuff the Peppers
- Spoon the filling mixture into each pepper until full.
- Sprinkle with shredded cheese on top.
Step 4: Bake Until Bubbly
- Bake at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
How to Store & Reheat Stuffed Peppers
Storing Leftovers:
- Store in an airtight container in the fridge for up to 4 days.
Reheating Instructions:
- Oven: Bake at 350°F for 15-20 minutes.
- Microwave: Heat in 1-minute intervals until hot.
Freezing Instructions:
- Freeze cooled stuffed peppers individually wrapped for up to 3 months.
- Thaw overnight and reheat in the oven.