Oven Cook Bag Stuffed Bell Peppers
Elevate your dinner game with these hearty and flavorful Oven Cook Bag Stuffed Bell Peppers, a stress-free recipe perfect for busy weeknights or family gatherings. Vibrant bell peppers are generously filled with a savory mixture of seasoned ground beef or turkey, fluffy cooked rice, and a medley of tomato flavors, then topped with gooey melted cheddar cheese. The key to this dish is the oven-safe cooking bag, which locks in moisture and ensures perfectly tender peppers and flavorful fillings every time. With just 20 minutes of prep and hands-off cooking in the oven, this dish is as easy as it is delicious. Serve these baked stuffed peppers with a side salad or crusty bread for a well-rounded, comforting meal that everyone will love! Perfect keywords: stuffed bell peppers, oven cooking bag recipe, easy weeknight dinner, ground beef stuffed peppers, cheesy stuffed peppers.
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Recipe Information
Ingredients
- 4 pieces Bell peppers (any color)
- 500 grams Ground beef or turkey
- 1 cup Cooked rice
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 cup Diced tomatoes (canned or fresh)
- 1 cup Cheddar cheese, shredded
- 1 tablespoon Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Oven-safe cooking bag
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside the tops if you want to use them as lids later.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 3 minutes.
Add the ground beef or turkey to the skillet. Cook until browned, breaking it apart with a spoon, about 5–7 minutes.
Stir in the tomato paste, diced tomatoes, paprika, oregano, salt, and black pepper. Cook for another 3–4 minutes to let the flavors meld together.
Remove the skillet from the heat and stir in the cooked rice and half the shredded cheese. Mix until well combined.
Stuff each bell pepper with the rice and meat filling. Do not overfill; leave a little room for the mixture to expand during cooking.
If using, place the cut-off tops back on the stuffed peppers as lids.
Place the stuffed peppers into the oven-safe cooking bag. Seal the bag according to the manufacturer's instructions, leaving a small vent for steam to escape.
Place the cooking bag on a baking sheet for support, then transfer to the preheated oven.
Bake for 40–45 minutes, or until the peppers are tender and the filling is heated through.
Carefully remove the baking sheet from the oven and let the bag cool for a few minutes before opening to avoid steam burns.
Open the bag, sprinkle the remaining shredded cheese over the peppers, and bake uncovered for an additional 5 minutes to melt the cheese, if desired.
Serve warm and enjoy your delicious oven cook bag stuffed bell peppers!
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 3528 mg | 153% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 43.6 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1071 mg | 82% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3948 mg | 84% | |
*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.
