Bell peppers filled with a savory mix of rice, ground meat, herbs, and cheese, baked to perfection.
# What You Need:
→ 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 turkey
→ Grains
05 - 3/4 cup cooked rice (white or brown)
→ Dairy
06 - 1/2 cup shredded mozzarella or cheddar cheese
07 - 1/2 cup shredded mozzarella or cheddar cheese, divided
08 - 2 tbsp grated Parmesan cheese
→ Sauces & Liquids
09 - 2 cups tomato sauce
10 - 2 tbsp olive oil
→ Seasonings
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1/2 tsp paprika
14 - Salt and freshly ground black pepper to taste
→ Optional
15 - 2 tbsp fresh parsley, chopped
16 - 1/4 cup breadcrumbs (use gluten-free if required)
# How-To Steps:
01 - Set oven temperature to 350°F.
02 - Cut off tops of bell peppers, remove seeds and membranes, then set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook an additional minute.
04 - Add ground beef or turkey to skillet, breaking it apart, and cook until fully browned, about 6–7 minutes.
05 - Stir in cooked rice, half of the shredded cheese (1/2 cup), Parmesan, oregano, basil, paprika, parsley if desired, salt, and pepper; mix thoroughly.
06 - Pour half of the tomato sauce into the base of a baking dish large enough for the peppers.
07 - Fill each bell pepper upright with the meat and rice mixture, pressing gently to compact.
08 - Place the stuffed peppers in the baking dish and spoon remaining tomato sauce evenly over them.
09 - Cover dish with aluminum foil and bake for 35 minutes.
10 - Remove foil, sprinkle with remaining shredded cheese and optional breadcrumbs, then bake uncovered for 10–15 minutes until cheese is golden and peppers are tender.
11 - Allow peppers to rest for 5 minutes after removing from oven before serving.
