Description
This recipe for Stuffed Bell Peppers with Melted Cheese offers a delicious and hearty meal featuring colorful bell peppers stuffed with a savory mixture of ground beef or turkey, rice, and diced tomatoes, all topped with melted mozzarella and cheddar cheeses. Perfect for a wholesome and comforting dinner, this baked dish combines protein, vegetables, and cheesy goodness in every bite.
Ingredients
Scale
Vegetables
- 4 large bell peppers (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (for garnish)
Meat and Protein
- 1 pound ground beef or turkey
Pantry Items
- 1 tablespoon olive oil
- 1 cup cooked rice
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheeses
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat and Prepare Peppers: Preheat the oven to 375°F and lightly grease a baking dish. Cut the tops off the bell peppers and carefully remove the seeds and membranes. Place the peppers cut-side up in the prepared baking dish.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking for 2 to 3 minutes until softened and fragrant.
- Cook Ground Meat: Add the ground beef or turkey to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if necessary.
- Mix Filling: Stir in cooked rice, drained diced tomatoes, Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes to allow the flavors to meld together.
- Stuff Peppers: Spoon the meat and rice mixture evenly into each bell pepper, filling them to the top.
- Bake Covered: Cover the baking dish with aluminum foil and bake the stuffed peppers for 25 minutes in the preheated oven.
- Add Cheese and Finish Baking: Remove the foil and sprinkle shredded mozzarella and cheddar cheeses evenly over the peppers. Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the peppers from the oven and garnish with chopped fresh parsley. Serve warm and enjoy!
Notes
- For added protein and a different texture, substitute quinoa for the rice.
- To spice up the filling, add a pinch of red pepper flakes or diced jalapeños.
- Stuffed peppers can be prepared ahead of time and reheated for a convenient weeknight dinner option.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 360
- Sugar: 7g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 75mg
