Ingredients:
- 4 large bell peppers (any color)
- 1 pound ground beef or turkey
- 1 cup cooked rice (white or brown)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for cooking
- Optional: Chopped fresh parsley for garnish
Directions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes from inside. Rinse the peppers under cold water and set them aside.
- In a skillet, heat a little olive oil over medium heat.
- Sauté the chopped onion and garlic until they become translucent.
- Add the ground beef or turkey to the skillet and cook until browned. Drain any excess fat.
- Stir in the drained diced tomatoes, cooked rice, dried oregano, dried basil, salt, and pepper. Cook for a few more minutes until the mixture is well combined.
- Stuff the bell peppers with the meat and rice mixture, packing them tightly.
- Place the stuffed peppers in a baking dish. If the peppers don’t stand upright, you can slice a thin piece off the bottom to help them sit flat.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil, sprinkle the shredded cheese on top of each stuffed pepper, and return them to the oven, uncovered, for an additional 10-15 minutes or until the cheese is melted and bubbly.
- Once baked, remove the stuffed bell peppers from the oven and let them cool for a few minutes.
- Garnish with chopped fresh parsley if desired, and serve the savory stuffed bell peppers while warm.
Serving:
Enjoy these hearty Stuffed Bell Peppers as a satisfying main course alongside a fresh salad or steamed vegetables. They make a colorful and flavorful meal that’s both comforting and delicious!
