Bell peppers filled with seasoned rice, ground meat, herbs, and cheese baked in tomato sauce.
# What You’ll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or green), tops cut off, seeds removed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 14 oz ground beef or turkey
→ Grains
05 - 3/4 cup cooked rice (white or brown)
→ Dairy
06 - 1 cup shredded mozzarella or cheddar cheese, divided
07 - 2 tbsp grated Parmesan cheese
→ Sauces & Liquids
08 - 2 cups tomato sauce
09 - 2 tbsp olive oil
→ Seasonings
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp paprika
13 - Salt and freshly ground black pepper, to taste
→ Optional
14 - 2 tbsp fresh parsley, chopped
15 - 1/4 cup breadcrumbs (optional, for added texture)
# How To Make It:
01 - Preheat the oven to 350°F (180°C).
02 - Cut off the tops of the bell peppers and remove seeds and membranes. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional minute.
04 - Add ground beef or turkey to the skillet, breaking it apart as it cooks. Continue cooking until browned and fully cooked, approximately 6 to 7 minutes.
05 - Mix cooked rice, half of the shredded cheese (1/2 cup), grated Parmesan, dried oregano, dried basil, paprika, chopped parsley if using, salt, and freshly ground black pepper into the cooked meat. Stir thoroughly to combine.
06 - Pour 1 cup of tomato sauce into the bottom of a baking dish large enough to arrange the peppers upright.
07 - Fill each bell pepper with the meat and rice mixture, pressing lightly to pack the filling. Place the stuffed peppers standing upright in the prepared baking dish.
08 - Pour the remaining 1 cup of tomato sauce evenly over the stuffed peppers.
09 - Cover the baking dish with aluminum foil and bake for 35 minutes.
10 - Remove the foil, sprinkle the remaining shredded cheese and optional breadcrumbs on top of the peppers, then bake uncovered for an additional 10 to 15 minutes until the cheese is golden and peppers are tender.
11 - Remove from the oven and allow the peppers to rest for 5 minutes before serving.
