Dutch Oven Stuffed Bell Peppers
Transform your weeknight dinner routine with these hearty and flavor-packed Dutch Oven Stuffed Bell Peppers! Brimming with a savory blend of seasoned ground beef (or turkey), fluffy rice, and the perfect balance of diced tomatoes, cheddar cheese, and aromatic spices, these vibrant bell peppers are as delightful to eat as they are to prepare. Blanched for just the right tenderness and stuffed to the brim, each pepper is gently cooked in a Dutch oven, creating a steamy environment that locks in all the flavors. Topped with gooey melted cheddar and a sprinkle of fresh parsley, this one-pot wonder is a wholesome, comforting meal that's as easy to serve as it is to love. Ideal for cozy family dinners or meal prep, these stuffed peppers are sure to become a favorite in your recipe collection! Perfect for keywords like "Dutch oven recipe," "stuffed bell peppers," and "easy one-pot meal."
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Recipe Information
Ingredients
- 6 pieces Bell peppers
- 1 pound Ground beef (or turkey)
- 1.5 cups Cooked rice
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 14.5 ounces Diced tomatoes (canned, with juices)
- 8 ounces Tomato sauce
- 1 cup, shredded Cheddar cheese
- 2 tablespoons, chopped Parsley
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons Olive oil
- 0.5 cup Water
Instructions
Start by prepping the bell peppers. Slice off the tops and remove the seeds and membranes from inside, leaving the peppers whole and hollow. Reserve the tops for decoration if desired.
Bring a large pot of water to a boil, and blanch the peppers for 2-3 minutes. This will slightly soften them. Remove and place the peppers upright to drain on a kitchen towel.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the ground beef or turkey to the skillet. Brown the meat, breaking it into small crumbles as it cooks. Once the meat is no longer pink, stir in the salt, black pepper, and Italian seasoning.
Reduce the heat to low and stir in the cooked rice, half of the shredded cheddar cheese, diced tomatoes (with juices), and 4 tablespoons of the tomato sauce. Cook for 2-3 minutes until the mixture is well combined and heated through. Remove from heat.
Fill each prepared bell pepper with the stuffing mixture, packing it down lightly. Place the stuffed peppers upright in the Dutch oven.
In a small bowl, mix the remaining tomato sauce with 1/2 cup of water. Pour this liquid into the bottom of the Dutch oven, around the stuffed peppers. This will create steam and prevent the peppers from burning.
Cover the Dutch oven with its lid and place it over medium-low heat. Let the peppers cook for 35-40 minutes, or until the peppers are tender and the filling is heated through.
Remove the lid and sprinkle the remaining shredded cheddar cheese over the tops of the peppers. Replace the lid and cook for another 5 minutes, or until the cheese is melted and bubbly.
Garnish the peppers with chopped parsley before serving. Serve hot as a main dish.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.5 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 197 mg | 15% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 745 mg | 16% | |
*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.
