Baked Stuffed Bell Peppers (Print version)
Bell peppers filled with a savory blend of meat, rice, and herbs, baked to savory perfection.
# What you'll need:
→ Vegetables
01 - 4 large bell peppers, tops cut off, seeds removed
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 can (14 oz) diced tomatoes, drained
05 - 2 tablespoons fresh parsley, chopped
→ Meats & Protein
06 - 14 oz ground beef or turkey
07 - 1 tablespoon olive oil
→ Grains
08 - 2/3 cup cooked long-grain rice
→ Dairy
09 - 1/2 cup shredded mozzarella cheese
10 - 1/4 cup grated Parmesan cheese
→ Spices & Seasonings
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt
14 - Pinch red pepper flakes (optional)
→ Toppings
15 - 2 tablespoons gluten-free breadcrumbs (optional)
16 - Extra chopped parsley for garnish
# How to make it:
01 - Set oven to 375°F and lightly grease a baking dish large enough to hold peppers upright.
02 - Heat olive oil in a large skillet over medium heat. Cook onion for 3-4 minutes until softened. Add garlic and cook 1 minute, stirring.
03 - Add ground beef or turkey to skillet. Break up and cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
04 - Stir in diced tomatoes, cooked rice, oregano, salt, black pepper, and red pepper flakes. Simmer 3-4 minutes. Remove from heat; stir in parsley and half the mozzarella and Parmesan.
05 - Fill each bell pepper generously with the meat and rice mixture. Arrange peppers upright in the prepared baking dish.
06 - Sprinkle remaining mozzarella and Parmesan on top of each pepper. If desired, add gluten-free breadcrumbs.
07 - Pour 1/2 cup water into bottom of baking dish to aid steaming. Cover dish with foil.
08 - Bake covered for 30 minutes.
09 - Remove foil and continue baking for 10-15 minutes until peppers are tender and cheese is golden.
10 - Sprinkle extra chopped parsley on top before serving.
# Expert suggestions:
01 -
- This recipe feels like a warm hug with every bite, a secret comfort that's both hearty and fresh
- I love how easy it is to customize with whatever veggies or protein I have on hand, making it a constant favorite
02 -
- Make sure to drain excess fat after cooking the meat to prevent soggy peppers
- Using fresh herbs at the end lifts the entire dish and keeps flavors bright
03 -
- To keep peppers standing upright, slice a tiny bit off the bottoms if needed, just enough to level them without cutting through
- Rest the stuffed peppers for 10 minutes after baking so the filling firms up and slices cleanly