Colorful bell peppers filled mix (Print Version)

Bell peppers filled with seasoned ground meat, rice, herbs, baked in tomato sauce topped with melted cheese.

# Ingredients List:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or green), tops removed, seeds and membranes discarded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 14 oz ground beef or ground turkey

→ Grains

05 - 3/4 cup cooked white or brown rice

→ Dairy

06 - 1 cup shredded mozzarella or cheddar cheese, divided
07 - 2 tablespoons grated Parmesan cheese

→ Sauces & Liquids

08 - 2 cups tomato sauce
09 - 2 tablespoons olive oil

→ Seasonings

10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon paprika
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

→ Optional

15 - 2 tablespoons chopped fresh parsley
16 - 1/4 cup breadcrumbs (optional, for added texture)

# Directions:

01 - Set oven temperature to 350°F.
02 - Trim tops from bell peppers and remove seeds and membranes; set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook onion until softened, about 3–4 minutes. Add garlic and cook an additional 1 minute.
04 - Add ground beef or turkey to skillet, breaking it up as it cooks. Continue cooking until browned and fully cooked, approximately 6–7 minutes.
05 - Stir in cooked rice, half of the shredded cheese (1/2 cup), Parmesan, oregano, basil, paprika, parsley if using, salt, and pepper. Mix thoroughly.
06 - Pour half of the tomato sauce into the bottom of a baking dish large enough to hold the peppers upright.
07 - Spoon the meat and rice mixture into each bell pepper, pressing gently to pack the filling. Arrange peppers upright in the prepared baking dish.
08 - Ladle remaining tomato sauce over the stuffed peppers evenly.
09 - Cover the baking dish with aluminum foil and bake for 35 minutes.
10 - Remove foil, sprinkle remaining shredded cheese (and optional breadcrumbs) over peppers. Bake uncovered for an additional 10 to 15 minutes until cheese is golden and peppers are tender.
11 - Remove from oven and allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The combination of tender roasted peppers and savory filling creates that perfect comfort food hug
  • These reheat beautifully for lunches, making them worth the effort
  • The filling is endlessly adaptable to what you have in your pantry
02 -
  • Overfilling the peppers causes them to split in the oven, so leave a little room at the top
  • If your peppers wobble, slice a tiny bit off the bottom to create a flat surface
  • The filling should be moist but not wet, as the peppers release liquid while baking
03 -
  • Blanch the peppers in boiling water for 3 minutes before stuffing if you prefer them softer
  • Add an egg to the filling mixture if it seems too crumbly to hold together
  • Use a piping bag to fill peppers neatly without making a mess
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