Stuffed Peppers

5 from 1 vote

Recipe from Two Peas and Their Pod

Sweet bell peppers are stuffed with a savory mixture of ground beef, rice, tomatoes, cheese, and herbs. This classic dish is always a favorite dinner.

Prep Time15

Total Time55

Course: Main Course

Cuisine: American

Keyword: ground beef, peppers, rice

Servings:

Calories: 523kcal

Ingredients

4 bell peppers, any color, halved lengthwise, seeds and membranes removed
2 tablespoons olive oil, divided
Kosher salt and black pepper, to taste
1 medium onion, diced
3 cloves garlic, minced
1 pound lean ground beef, can use ground turkey or sausage
15 oz can diced fire roasted tomatoes
1 tablespoon tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Dash of crushed red pepper flakes
1 cup cooked rice, can use quinoa
1 1/2 cups shredded Monterey jack, cheddar cheese, or mozzarella, divided
3 tablespoons Parmesan cheese
2 tablespoons fresh parsley or basil, for garnish

Instructions

Preheat the oven to 425 degrees F and grease a 9x13-inch pan with cooking spray.
Place the peppers, cut side up, in the prepared pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 10 to 12 minutes, or until tender. Remove from the oven and pour out any liquid that pools inside the peppers. Set the peppers back in the pan and set aside while you prepare the filling. Reduce the oven temperature to 375 degrees F.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
Add the ground beef (or turkey), breaking up the meat into small pieces using a wooden spoon. Cook until meat is no longer pink, about 4 to 5 minutes. Add the garlic and cook for 1 minute. Drain off any excess liquid.
Add the diced tomatoes and their juices, tomato paste, Italian seasoning, paprika, and crushed red pepper flakes. Season with salt and pepper and let simmer for 1 minute.
Remove the pan from the heat. Stir in the cooked rice and 3/4 cup of the shredded cheese.
Mound the filling inside of the peppers, then top with the remaining shredded cheese and Parmesan cheese.
Bake uncovered for 20 to 25 minutes, or until the peppers are tender and the cheese is melted and browned. Remove from the oven and garnish with herbs. Serve warm.

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