Ingredients:
- 6 large bell peppers (any color)
- 1 lb ground beef (or ground turkey)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded mozzarella or cheddar cheese (plus extra for topping)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 can (8 oz) tomato sauce
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes.
- If needed, trim the bottom slightly so they can stand upright.
- Place the peppers in a baking dish, cut side up.
- Cook the Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until softened, about 3 minutes.
- Add the ground beef (or turkey) to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Stir in the diced tomatoes, cooked rice, Italian seasoning, paprika, salt, and pepper.
- Cook for another 2-3 minutes, allowing the flavors to meld.
- Remove the skillet from heat and stir in 1 cup of shredded cheese.
- Stuff the Peppers:
- Spoon the filling into each bell pepper, packing it in tightly.
- Pour the tomato sauce over the top of the stuffed peppers.
- Bake the Peppers:
- Cover the baking dish with foil and bake in the preheated oven for 35 minutes.
- Remove the foil, sprinkle extra cheese on top of each pepper, and bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Serve:
- Let the stuffed bell peppers cool for a few minutes before serving.
- Serve them with a side salad or some crusty bread.
These stuffed bell peppers are a comforting, well-rounded meal with a delicious blend of flavors and textures. Enjoy!
4o