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Stuffed peppers topped with melty cheese and parsley.

Stuffed Bell Peppers

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Delicious, protein-packed stuffed bell peppers make for a crowd-pleasing meal the whole family will enjoy! This recipe is easy to make with rice, ground beef, veggies and melty cheese. Add this incredibly flavorful dish to your dinner menu or meal prep it for the week ahead!
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 stuffed peppers
Calories 299
Author Kim

Ingredients

  • ½ cup uncooked long-grain white rice
  • 6 medium to large bell peppers (any combination of colors)
  • 1-2 tablespoons extra virgin olive oil
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 pound lean ground beef (or ground turkey)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can diced tomatoes with juices
  • 1 cup shredded Monterey jack cheese or another favorite cheese
  • optional: freshly chopped parsley for garnish

Instructions

  • Preheat oven to 350ºF. In a saucepan, follow package instructions to prepare the rice.
  • Meanwhile, cut off the tops of the peppers and remove the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with salt and place them in a microwave safe dish with about 1/2-inch of water. Cover and cook for 3-5 minutes or until they start to soften. Alternatively, you can cover with foil and bake 20 minutes to soften the peppers.
  • While the peppers are precooking, make the meat filling. In a large skillet, over medium heat add extra virgin olive oil and sauté the chopped onion for 5 minutes, or until translucent. Then, stir in garlic and tomato paste and cook for another 2 minutes. Add in ground beef and cook until beef is no longer pink. Drain the excess fat.
  • Then stir in oregano, salt, pepper, diced tomatoes and the cooked rice. Let the mixture simmer for about 5 minutes and until the liquid reduces some.
  • Scoop the beef mix into each pepper and sprinkle the shredded Monterey jack cheese over the tops.
  • Cover the baking dish with aluminum foil and bake for 20 to 25 minutes. Then, remove the foil and bake for another 10 to 15 minutes and until the peppers are soft and the cheese is melted and lightly browned. Garnish with parsley and enjoy!

Video

Notes

  • Storing leftovers. Place any leftovers in an airtight storage container in the refrigerator for up to about 5 days.
  • To reheat. Pop individual servings in the microwave and cook for about 2 minutes and until hot. To reheat in the oven, bake in a covered dish at 350ºF for 15-20 minutes or until heated through.
  • Freezing. Make sure that they are completely cooled. Place in a freezer-safe container, seal, label, and date. Use within about 3 months of freezing.

Nutrition

Serving: 1pepper | Calories: 299kcal | Carbohydrates: 22g | Protein: 24g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 393mg | Potassium: 626mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3959IU | Vitamin C: 154mg | Calcium: 172mg | Iron: 3mg