Description
These classic Stuffed Peppers are a hearty and nutritious meal featuring vibrant bell peppers filled with a savory mixture of rice, ground beef or turkey, tomatoes, and Italian seasonings. Topped with melty mozzarella or cheddar cheese, they’re perfect for a make-ahead dinner or freezer-friendly meal prep.
Ingredients
Units
Scale
For the Filling:
- 3/4 cup uncooked brown or white rice (1 1/2 cups cooked)
- 2 teaspoons olive oil
- 3/4 cup finely chopped yellow onion
- 1 pound ground beef or ground turkey
- 3 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce (3/4 cup)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Peppers:
- 6 bell peppers, any color
- 1 cup shredded mozzarella or cheddar cheese (4 ounces), divided
For Baking:
- 1/2 cup water
Instructions
- Cook the Rice:
- Prepare rice according to package instructions. Set aside to cool.
- Prepare the Peppers:
- Preheat oven to 400°F (204°C).
- Cut off the tops of the bell peppers and remove the seeds and membranes.
- Make the Filling:
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until softened.
- Add ground beef or turkey to the skillet. Cook, crumbling, until browned and cooked through. Drain excess grease.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Reduce heat to low and simmer for 5 minutes.
- Remove from heat and stir in cooked rice and half of the shredded cheese.
- Stuff and Bake the Peppers:
- Pour 1/2 cup of water into a baking dish.
- Fill each bell pepper with the meat and rice mixture and place them upright in the dish. Sprinkle remaining cheese over the tops.
- Cover the dish with aluminum foil, sprayed lightly with cooking spray to prevent sticking.
- Bake for 30 minutes. Remove foil and bake an additional 5 minutes until the cheese is browned and the filling is hot.
- Serve:
- Serve warm as a main dish alongside a salad or crusty bread.
Notes
- To Freeze:
- Prepare stuffed peppers as directed, but do not bake. Let cool completely, then freeze in a baking dish for 1–2 hours. Transfer to a freezer bag and store for up to 3 months.
- Thaw in the refrigerator for 24 hours before baking as directed.
- To Store and Reheat:
- Refrigerate baked stuffed peppers in an airtight container for up to 3 days. Reheat in the microwave (cut peppers in half for even heating) or in a 375°F oven until steaming hot.
