Description
These Stuffed Peppers are a fantastic meal prep solution, offering a satisfying and flavorful dish that’s easy to make ahead. Filled with a savory mixture of ground meat, rice, and vegetables, they bake into a hearty meal perfect for busy weeknights or packed lunches.
Ingredients
Scale
- 6 large bell peppers (any color)
- 1 lb ground beef or turkey
- 1 cup cooked rice (brown or white)
- 1 (15-ounce) can crushed tomatoes, divided
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded mozzarella cheese (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cut bell peppers in half lengthwise and remove seeds and membranes. Place them cut-side up in the prepared baking dish.
- In a large skillet, cook ground beef or turkey over medium heat until browned. Drain any excess fat.
- Stir in chopped onion and minced garlic and cook until softened, about 3-5 minutes.
- Remove from heat and stir in cooked rice, 1 cup of crushed tomatoes, parsley, oregano, salt, and pepper.
- Spoon the meat mixture evenly into each bell pepper half.
- Pour the remaining crushed tomatoes into the bottom of the baking dish around the peppers.
- Cover the baking dish with foil and bake for 30 minutes.
- Uncover, and if desired, sprinkle mozzarella cheese over the top of each pepper.
- Bake for an additional 15-20 minutes, or until peppers are tender and cheese is melted and bubbly.
- Serve hot.
Notes
- You can customize the filling with your favorite vegetables like corn, diced zucchini, or mushrooms.
- For a vegetarian option, substitute the ground meat with cooked lentils or a plant-based ground substitute.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.
- These peppers also freeze well. Place cooled peppers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320
- Sugar: 9g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
