Ingredients
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)
Instructions
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.