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–+ servings
Stuffed Peppers

Delicious Stuffed Peppers: A Healthy Family Favorite

A delicious recipe for stuffed peppers, combining ground beef, rice, and cheese for a hearty, healthy family meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Uncooked Brown or White Rice Can substitute with quinoa for a gluten-free option.
  • 1 lb Ground Beef or Ground Turkey Feel free to substitute with lentils for a vegetarian twist.
  • 1 medium Finely Chopped Yellow Onion Sauté until softened for better flavor.
  • 2 cloves Garlic Fresh minced garlic yields the best results.
  • 1 can Canned Diced Tomatoes Don’t drain for a richer filling.
  • 1 cup Tomato Sauce Binds the filling together.
  • 1 tbsp Italian Seasoning Adjust to preference.
  • 1 tsp Garlic Powder Essential for seasoning.
  • to taste Salt Tailor to taste preferences.
  • to taste Pepper Tailor to taste preferences.
For the Peppers
  • 4 Bell Peppers Any color will do for visual appeal.
For the Topping
  • 1 cup Shredded Mozzarella or Cheddar Cheese Can substitute with dairy-free cheese if desired.
For Sautéing
  • 2 tbsp Olive Oil Vital for cooking the onions.

Equipment

  • Baking Dish
  • Skillet
  • Pot

Method
 

Step-by-Step Instructions
  1. Cook rice according to package instructions, typically boiling water, adding rice, and simmering for about 15 minutes. Fluff and cool.
  2. Slice off the tops of the bell peppers and remove seeds and membranes. Place them cut-side up in a baking dish.
  3. Heat 2 tbsp of olive oil in a skillet over medium heat. Sauté the onion for about 3-4 minutes until softened. Add ground beef or turkey, cooking until browned (5-7 minutes). Drain excess grease and stir in minced garlic for the last minute.
  4. Stir in canned diced tomatoes (with juice), tomato sauce, and Italian seasoning. Simmer for 5 minutes over low heat. Fold in cooked rice and half of the shredded cheese.
  5. Stuff the peppers with the meat and rice mixture. Top with remaining shredded cheese.
  6. Preheat oven to 400°F (200°C). Pour ½ cup of water into the baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake for an additional 5 minutes until cheese is melted and bubbly.
  7. Remove from oven, cool slightly, and serve warm.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 25IUVitamin C: 80mgCalcium: 20mgIron: 15mg

Notes

These stuffed peppers are a comforting, nutritious meal perfect for busy weeknights and can be frozen for later use.

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