Stuffed Peppers: A Full Meal
A classic comfort food, these hearty stuffed bell peppers are packed with seasoned ground meat, rice, and a savory tomato sauce, baked until tender and flavorful.
Ingredients
- 6 medium bell peppers any color
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound ground beef lean
- 1 cup cooked rice
- 1 can (14.5 oz) diced tomatoes undrained
- 1/2 cup tomato sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of water to a boil. Blanch bell pepper halves for 3-5 minutes until slightly softened but still firm. Drain and set aside, cut-side up, in the prepared baking dish.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned, then drain any excess fat.
- Stir in cooked rice, diced tomatoes (undrained), tomato sauce, Italian seasoning, salt, and black pepper. Cook for 5-7 minutes, allowing flavors to meld.
- Spoon the meat and rice mixture evenly into each blanched bell pepper half.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove foil, sprinkle shredded cheddar cheese over the stuffed peppers, and bake uncovered for an additional 15-20 minutes, or until cheese is melted and bubbly and peppers are tender.
- Serve hot.
Notes
For a vegetarian option, replace ground beef with cooked lentils or a mixture of mushrooms and quinoa. Experiment with different cheeses like mozzarella or provolone for a gooey top. Leftovers reheat wonderfully!