Roasted Stuffed Bell Peppers
Bright, nutritious, and bursting with flavor, these Roasted Stuffed Bell Peppers are the perfect all-in-one meal to satisfy your cravings for something hearty yet wholesome. Tender bell peppers in vibrant shades of red, yellow, and green are generously filled with a savory blend of seasoned ground beef or turkey, fluffy cooked rice, and zesty tomatoes, then crowned with a golden layer of melted cheese. Infused with garlic, onions, and Italian seasoning, each pepper is roasted to perfection for a tender, smoky finish. This recipe is quick to prepare, taking just 20 minutes of prep time, and makes an ideal weeknight dinner or meal prep option for those seeking a delicious balance of protein, vegetables, and comforting flavors. Garnish with fresh parsley for a beautiful pop of color and serve hot to delight your family or guests!
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Recipe Information
Ingredients
- 4 pieces bell peppers (assorted colors)
- 1 pound ground beef or turkey
- 1 cup cooked white or brown rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh, with juices)
- 2 tablespoons tomato paste
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash the bell peppers, cut off the tops, and remove the seeds and membranes inside. Lightly brush the peppers with 1 tablespoon of olive oil and place them standing upright in a baking dish. Set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute.
Add the ground beef or turkey to the skillet. Cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess grease if necessary.
Stir in the diced tomatoes, tomato paste, cooked rice, Italian seasoning, salt, and black pepper. Cook for 3-4 minutes, allowing the flavors to combine well.
Evenly spoon the filling into the prepared bell peppers, packing it in gently. Top each pepper with shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 4013 mg | 174% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 37.3 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1058 mg | 81% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3382 mg | 72% | |
*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.
