Cheesy Stuffed Bell Peppers
Brighten up your dinner table with these irresistible Cheesy Stuffed Bell Peppers—a colorful, wholesome meal that's as comforting as it is flavorful. Perfectly roasted bell peppers are filled to the brim with a savory blend of seasoned ground beef (or turkey), tender rice, and tangy diced tomatoes, then crowned with a mouthwatering duo of melted cheddar and mozzarella cheeses. Infused with garlic, onion, and Italian seasoning, this dish balances hearty and fresh flavors beautifully, with an optional garnish of parsley adding a touch of vibrancy. Quick and easy to prepare in under an hour, these stuffed peppers make an ideal weeknight dinner or a crowd-pleasing main course for a cozy gathering. Perfect for fans of cheesy baked recipes, stuffed vegetables, and one-dish meals!
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Recipe Information
Ingredients
- 4 whole bell peppers
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 pound ground beef or turkey
- 1 cup cooked white or brown rice
- 1 14.5-ounce can, drained diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons, chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes inside. Lightly brush the outside of the peppers with 1 tablespoon of olive oil and set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened, then add the minced garlic and cook for an additional minute.
Add the ground beef or turkey to the skillet. Cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes. Drain any excess fat from the skillet.
Stir in the cooked rice, diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Mix well, then remove the skillet from heat.
Stir in 1/2 cup of shredded cheddar cheese and 1/4 cup of shredded mozzarella cheese into the mixture until evenly combined.
Stuff each bell pepper with the prepared filling, packing it down gently to ensure it is full.
Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle the remaining cheddar and mozzarella cheese on top of the peppers, and return to the oven. Bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them cool for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.7 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 779 mg | 17% | |
*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.
