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