Rice Stuffed Bell Peppers
Bursting with flavor and packed with wholesome ingredients, these Rice Stuffed Bell Peppers are a delectable, customizable dish that's perfect for weeknight dinners or impressing guests. Vibrant bell peppers are filled with a savory blend of fluffy cooked rice, aromatic onions, and garlic, paired with your choice of ground beef, turkey, or plant-based protein for extra heartiness. Simmered with juicy diced tomatoes, rich tomato sauce, and a medley of herbs like oregano and basil, this dish is topped with melted cheese for the ultimate comfort food experience. Baked to tender perfection and garnished with fresh parsley, these stuffed peppers are as colorful as they are delicious. Best of all, they're easily adaptable for vegetarians, making them a versatile option for any table. Perfectly balanced in flavor and ready in just an hour, this recipe is a wholesome, crowd-pleasing favorite.
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Recipe Information
Ingredients
- 6 pieces bell peppers (any color)
- 2 cups cooked rice
- 0.5 pounds ground beef or turkey (optional, can substitute with plant-based protein)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cups diced tomatoes (canned or fresh)
- 1 cups tomato sauce
- 1 cups shredded cheese (cheddar, mozzarella, or your choice)
- 2 tablespoons olive oil
- 1 teaspoons dried oregano
- 1 teaspoons dried basil
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 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. Set the peppers aside, along with their tops for later use.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened (about 3-4 minutes).
If using ground beef or turkey, add it to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
Stir in the cooked rice, diced tomatoes, tomato sauce, oregano, basil, salt, and black pepper. Mix well and let the mixture simmer for 5 minutes.
Remove the skillet from heat and stir in half of the shredded cheese (1/2 cup) until melted and combined.
Place the hollowed-out bell peppers upright in a baking dish. Fill each pepper with the rice mixture, packing it in gently.
Sprinkle the remaining shredded cheese (1/2 cup) evenly over the tops of the stuffed peppers.
Cover the peppers loosely with foil and place in the preheated oven. Bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is lightly golden.
Remove the peppers from the oven and let them rest for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 57.9 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1075 mg | 83% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3553 mg | 76% | |
*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.
