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–+ servings

Stuffed Bell Peppers

A simple and delicious stuffed bell pepper dish perfect for busy weeknights, featuring a flavorful meat and rice mixture.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the Filling

  • 1 tablespoon olive oil For cooking the onion
  • 1 medium chopped onion Cook until softened
  • 2 cloves minced garlic Add after onion is softened
  • 1 pound ground beef Can substitute with turkey or vegetarian options
  • 1 15-ounce can diced tomatoes (undrained) Adds moisture and flavor
  • 1 15-ounce can tomato sauce For a rich sauce
  • 1 cup cooked rice Use white or brown rice
  • ½ cup chopped green bell pepper Adds flavor and texture
  • ½ cup chopped red bell pepper For color and sweetness
  • ¼ cup chopped fresh parsley Adds freshness
  • 1 teaspoon dried oregano For seasoning
  • ½ teaspoon salt To taste
  • ¼ teaspoon black pepper To taste

For the Peppers

  • 4 large bell peppers Can use any color
  • ½ cup water To add to the baking dish

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C).
  • Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  • Add minced garlic and cook for 1 more minute.
  • Stir in ground beef (or turkey or a vegetarian substitute) and cook until browned. Drain any excess grease.
  • Add diced tomatoes, tomato sauce, cooked rice, chopped green bell pepper, chopped red bell pepper, chopped parsley, dried oregano, salt, and black pepper. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.

Stuff the Peppers

  • Slice the tops off the large bell peppers and clean out the seeds.
  • Spoon the meat mixture into the prepared peppers, filling them almost to the top.

Bake the Peppers

  • Place the stuffed peppers in a baking dish. Add about ½ inch of water to the bottom of the dish.
  • Cover with foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the filling is bubbly.
  • Let cool slightly before serving.

Notes

Can store in the fridge for up to 4 days and freeze for about 3 months. Reheat using an air fryer or oven for best results.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 5gSugar: 7g
Keyword Comfort Food, easy recipe, Stuffed Bell Peppers, Weeknight Dinner
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