Baked Stuffed Bell Peppers
Brighten up your dinner table with these irresistible Baked Stuffed Bell Peppers, a wholesome and flavorful dish that’s perfect for weeknight dinners or special gatherings. Juicy, hollowed-out bell peppers are packed with a savory mixture of seasoned ground beef or turkey, hearty cooked rice, and a medley of diced onions, garlic, and tangy tomatoes. Topped with a luscious layer of melted mozzarella and Parmesan cheese, these stuffed peppers bake to perfection in a steamy bath of water to keep them moist and tender. With just 20 minutes of prep and a 40-minute bake, this family-friendly recipe is an easy yet impressive way to enjoy a nutritious, cheese-loaded entrée that’s bursting with Italian-inspired flavors. Serve them as a standalone meal or pair with a crisp side salad for a satisfying complete dinner!
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Recipe Information
Ingredients
- 4 large bell peppers
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 medium, diced onion
- 2 minced garlic cloves
- 1 cup tomato sauce
- 1 14-ounce can diced tomatoes
- 1 cup shredded mozzarella cheese
- 0.5 cup shredded Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup water
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Trim the bottoms slightly if needed to make them stand upright, but be careful not to cut a hole.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 2-3 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef or turkey to the skillet. Break it apart with a spatula and cook until browned and fully cooked through, about 5-7 minutes. Drain excess grease if necessary.
Stir in the cooked rice, tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes, stirring, until well combined and heated through.
Remove the skillet from heat and stir in half of the shredded mozzarella cheese and all of the Parmesan cheese.
Lightly grease a baking dish and arrange the bell peppers upright in the dish.
Stuff each bell pepper generously with the filling mixture, packing it down gently with a spoon.
Pour the water into the baking dish around the peppers to help keep them moist as they bake.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the remaining shredded mozzarella cheese on top of each stuffed pepper, and return to the oven.
Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and allow to cool for 5 minutes before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
